The correct usage dosage of baking powder is based on 500 grams of flour, and you can just calculate the baking powder with about three percent.

If it's a pound of flour, just scoop a spoonful with a white spoon at home. If you put too much baking powder, the pastry will have some bitter alkaline flavor. You can't add too little baking powder, either. If you add too little baking powder, you won't be able to make pasta and pastries and other foods in large quantities quickly, so you can adjust the baking powder appropriately.

Generally used baking powder is not used yeast, because the principle and effect of the two are not the same, so can not be mixed. When choosing baking powder, it is best to choose sweet baking powder, so as not to make the pastry cakes have a bitter taste.

Difference between baking powder and baking soda

1, the nature of the different

Baking soda is simply sodium bicarbonate, is alkaline, can be done as a puffing agent, acidity regulator, etc., fluffy effect is better in an acidic environment. Baking powder is a neutral powder made from a mixture of baking soda and other substances, which acts as a fluffing agent in pastry, and can be used in a variety of environments.

2, different ingredients

The main ingredient of baking soda is sodium bicarbonate, a chemical agent type of food additives, baking soda melted in water will appear weak alkaline, and in the dough to form a soft bubble structure, often used as a food production process of the fluffing agent. Baking powder is a complex bulking agent that can be quickly used in flour leavening.