Usage:

First, the prepared flour (or other cereal flour) is evenly mixed according to the proportion of 2-3% baking powder, and then an appropriate amount of warm water or cold water is added for kneading or stirring, and a certain fermentation time is given, so that various steamed buns can be made by active steaming, roasting, roasting, frying and other methods.

Principle:

Baking powder is a kind of white powder, which contains acid substances such as baking soda powder and corn flour as filler. When baking powder reacts with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gas will be released during baking and heating, which will make the product expand and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. Fast-reaction baking powder starts to work only when it is dissolved in water, while slow-reaction baking powder starts to work during baking and heating. Among them, "double reaction baking powder" has the reaction characteristics of fast and slow baking powder. The baking powder purchased in the market is generally "double reaction baking powder".

Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.

As a filler in baking powder, corn flour is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as much as possible to avoid premature failure due to moisture.