Baking soda and baking powder are not the same, and the role is not used, of course, the usage is certainly different. So what is the usage of baking soda and baking powder respectively?

Use of baking soda:

Western method. Two cups of flour + 5ml of baking soda + 10ml of cream of tartar (wine quartz, an acid). Baking soda and cream of tartar work, one is an alkali and the other is an acid, and together, adding water creates bubbles that support the flour. This method is only suitable for low-gluten pasta such as cakes and quick breads.

Chinese method. After the dough has risen sufficiently with yeast, add a small amount of baking soda to neutralize the sourness of the dough. Be careful not to put too much baking soda or it will be astringent.

Use of baking powder:

First, the flour (or other grain flour) to be made according to the proportion of 2-3% baking powder and mix well (excessive addition of baking powder will lead to bitter taste of the food), and then put into the right amount of warm or cold water to knead or stir, give a certain fermentation time, you can forge into the steaming, baking, baking, frying and other methods Make into various kinds of bun points.