Everyone loves baking, and every housewife at least once cooked something tasty in the oven at home. But often in recipes you need a special ingredient that allows the muffin to be magnificent, and, as luck would have it, sometimes it is not at hand. Let's look at how to replace a baking powder for dough so that the baking product does not lose its airiness and softness.
Material Content:
Baking powder baking powder composition
To find out how to replace baking powder and which products can give the same effect when baking, you must first familiarize yourself with the composition and principles of the "work" of this ingredient.
Of course, you can find out what it is made of by reading the composition on the package, but in this case we are talking about a situation when there is no baking powder at home. Meanwhile, nothing unusual is contained in it.
The baking powder includes citric acid, ordinary baking soda, wheat flour or starch.
The convenience of the product is that it is sold ready-made. There is no need to mix, measure and wait for a reaction. It is enough to simply pour the powder into the dough, and it will begin to act in baking when it is in the oven.
How to make a baking powder at home
So, if you still want to make a replacement yourself, then you will need a home baking powder recipe. It is quite simple, but it is important to properly maintain the proportions of the components, and then your baking will turn out no worse, just as lush and soft.
To get a home baking powder you will need:
- soda;
- lemon acid;
- flour or starch.
Simple mix these ingredients in a 5: 3: 12 ratio.
In addition, it is not necessary to make baking powder, you can search how to replace it.
Vinegar Slaked Soda (1: 1)
Vinegar slaked soda is perhaps the most popular option. Most often, this combination is used to "raise" the baking.
Although there are several opinions on this subject. Some argue that soda does not need to be extinguished, since carbon dioxide escapes before the baking is sent to the oven. Others believe that the reaction is even in the test.
Both sides are right to some degree. Most importantly, as soon as you extinguish the soda, immediately lower it into the dough and do not wait until the drilling process passes.
As for the proportions, one teaspoon of soda will need half a tablespoon of vinegar.
Soda-free recipe
If there is no soda, then another recipe will do. You can use sparkling water or alcohol.
Drinks are suitable for any test.
- Alcohol is taken at the rate of one tablespoon of liquid per kilogram of dough. It can be mixed into the dough or poured into liquid components. It makes baking more airy due to the fact that it reduces the stickiness of flour. For a yeast-free dough, rum or cognac is ideal. And for the yeast version, vodka is used, especially if it is on a dough.
- Carbonated water is simply replaced with ordinary liquid during kneading. It is best to buy a highly carbonated drink; it will saturate the baking with oxygen well. And if you want to enhance the effect, pour some more citric acid or soda.
A mixture of fat and granulated sugar
When thinking about how to replace a baking powder for a dough, remember another way to make air baking - use a mixture of fats and regular sugar. What exactly suits you depends on the recipe.
- If the recipe contains eggs and sugar, then first you will need to beat this mixture well. It is the resulting bubbles that will become the active substance that will add porosity to the dish. Therefore, in this case there is no need to use baking powder at all.
- Another option is the grinding of sugar and butter. This combination alone already gives enough air to double your cake. Margarine works the same way, but it is considered more harmful.
With corn or potato starch
To replace the baking powder with starch, you will also need soda and lemon juice or acid.
To do this, observe the following proportions and sequence of actions:
- Combine one small spoonful of citric acid with three teaspoons of soda.
- Put six more spoons of any starch.
- The resulting mixture is well mixed and introduced into the dough.
Please note that the amount of starch should always be twice that of soda.
If you want to store this version of the baking powder, then be prepared for the fact that it can be caked. To avoid this, just put a piece of beet sugar in the container - it will remove excess moisture and keep the mixture.
Recipe with flour
This option is ideal for those who have a bunch of different recipes and pastries appear on the table every day, but the baking powder, which is sold in stores in very small bags, ends at the most inopportune moment.
If you do not want to be in such a situation and postpone the preparation of a delicious cake, then you should pre-prepare baking powder at home. You can do a lot of it, because for this you need only simple products that everyone has.
Please note that the container for mixing and storage must be dry, otherwise the citric acid included in the composition will immediately begin to react with soda and the powder can simply be thrown out.
Observe mixing proportions.
For cooking you will need:
- 48 grams of flour;
- 12 grams of citric acid;
- 20 grams of baking soda.
Cooking process:
- Stock up on a kitchen scale to evenly measure the weight of the ingredients.
- Mix the components together.
And, in principle, the powder is ready.But best of all, pass it through a coffee grinder or beat in a blender for 30 seconds to get the same degree of grinding of all components. As a result, you get as much as 80 grams of powder against the 11 that are sold in stores.
Store home baking powder in a dry glass dish, be sure to cover it with a lid.
As you can see, making baking powder at home is not at all difficult. If you do not want to bother with mixing, you can always use the replacement options and do not spoil the baking.
