Advice 1: How can I replace the baking powder

The baking powder or baking powder is a product without which it is difficult to cook a puffy pastry. By and large these names denote the usual components, from which you can prepare this product at home with minimal cost.
How can I replace the baking powder
Many Housewives are accustomed to using a purchased baking powders, even assuming that it's just a mixture of food of carbonates (soda) and lemon or the fault of the acid. For its preparation you need to know the correct proportions, you get the baking powder is no worse than purchase.

Homemade baking powder

The action of baking powder is the result of the oxidation reaction of the carbonate and produces carbon dioxide which raises the dough in the baking process and makes it loose. That is the usual baking soda by itself is a great baking powder, and if it is connected in the correct ratio with the oxidizer, you get a so-called baking powder.

In order to prepare the leaven for the future and use as needed, you will need opaque dark jar to store in order to protect the future composition from exposure to light. Does 12 teaspoons of flour, which acts as the emulsifier. They added 5 teaspoons of baking soda and 3 teaspoons of citric acid. Then stir it with a wooden stick, not metal to avoid oxidation of the metal). The resulting powder was stored in a dry, dark place. As needed in the dough added a couple of spoonfuls of the composition.

Quick baking powder

If the situation is such that in advance of baking powder did not care, but to bake something really want, you can take advantage of fast baking powder, familiar to every woman - or rather, slaked soda. Evolution reaction carbon dioxide is recreated the same as regular baking powder. The only difference is that it is instantaneous and bake immediately. One teaspoon of soda extinguished by vinegar. Regular vinegar you can substitute Apple cider or wine. If you fry the cakes on kefir, it is possible to do without damping, because the yogurt itself has a high acidity and gives a similar reaction when you add baking soda.

The basic principle of the use of baking soda - it must undergo an oxidation reaction, which will release carbon dioxide and simultaneously neutralizes the specific taste of soda. But we should remember that the dry baking powder is suitable for any test and regardless of when it will be used, and the dough is hydrated with soda must be baked immediately as the oxidation reaction has already started.

Advice 2 : How to use baking powder

To give confectionary splendor pastry chefs typically use a special baking powder. It is perfectly loosens the dough, giving it porosity and much larger volume, resulting in the cakes baked through evenly throughout the depth. But to achieve this effect, the baking powder be used properly.
How to use baking powder
In modern recipes often include a leavening agent composed of soda, citric acid and flour (starch) to prevent premature reaction. Baking powder, when used properly, does not dissolve in water, and mixed with flour and put into the dough. In this case, the reaction starts in the baking process that allows you to leave the dough for some time until it "fits". It is important to purchase the baking powder is not in the paper packing because of possible moisture in the reaction may be manifested directly in the bag.
In the process of producing baking powder in the dough you can't put large amounts of soda – otherwise, it will acquire an unpleasant taste or unnatural shade. For proper quenching of soda is desirable first to mix it with the dry components and citric acid, or vinegar with the liquid ingredients. After that, the dough should knead quickly, entering both of the mixture and then put in the oven. If the recipe of yogurt or sour cream, are not required to extinguish soda in vinegar. Baking soda is best used for sour test and also for the gingerbread, mixed with syrup or honey, which contain natural acid. For the preparation of dough baking powder, as a rule, is not required.
To make baking powder at home, you need to take 3 teaspoons of citric acid, 5 teaspoons of baking soda and 12 teaspoons of flour (or rye or wheat). If desired, citric acid can be replaced by a powder of ground dry currants (5-7 teaspoons), which has a strong and natural acid. All of the above ingredients need to mix with a dry spoon and put into a completely dry jar with a tight lid.
After all ingredients are covered in a jar, it should close tightly and shake thoroughly for several minutes so that all components are finely and uniformly mixed in the tank. Prepared baking powder will act no worse than store-bought, perfectly loosening the dough and giving it more volume. Further, it is possible to use baking powder along with the baking soda for baking of biscuit dough - this Duo will make the finished cake is lush and high.
Baking soda for baking powder should always be used with citric acid to carbon dioxide could stand to leaven the dough.
Useful advice
It is not necessary to do a large amount of baking powder because it can quickly cake – to avoid this, in a jar, you should put a piece of sugar, which will absorb moisture.

Advice 3 : Why quenching soda vinegar when added to the dough

Quenching soda vinegar often raises many questions – why do it how to do it and that it is better to use: vinegar, yogurt or hot water? In the ancient Russian recipes soda did not mention at all, however today it is commonly used as a leavening agent, which necessarily must be paid.
Why quenching soda vinegar when added to the dough

Soda and vinegar

Soda dampen for the reason that in its original form it has a rather unpleasant soapy taste. When cooking pancakes it is possible to repay with the help of dairy products and boiling water – but with the cookie dough such methods are not, therefore, as a replacement mistress began to be used for damping of 9% vinegar. As a result, the soda under the influence of acidic environment begins to actively secrete carbon dioxide, giving the cakes the porosity and fluffiness.

In addition to vinegar for damping soda you can also use a small amount of fresh lemon juice.

Some professional chefs recommend not to extinguish soda with vinegar – this practice emerged spontaneously from the myth that the damping of soda should occur in the reaction with something acidic. To prepare the dough, which will be prepared pastries, it is desirable to dampen the soda with honey, which, despite its sweet taste, has an acidic pH reaction, which is enough for damping soda baking powder. To properly knead the dough, first mix the soda with the dry baking ingredients, and liquid ingredients – mix with the acid in the vinegar, honey, yogurt or lemon juice. Then the dough is mixed quickly in both mixtures and then baked.

Method of quenching vinegar

When choosing vinegar for damping soda you need to remember that improper execution of this method will provide minimal benefit in loosening test. Many Housewives poured soda in a teaspoon and drop vinegar – all reaction for releasing carbon dioxide out into the air, not managing to get into the dough. To avoid this, you must immediately pour it repaid soda with bubbles to those residues that do not have time to react with 9% vinegar, gave the desired porosity and fluffiness.

Unpleasant taste outstanding minimal soda into the cooled pastry, but very noticeable in the hot products.

In addition, the intensity of the taste of soda in baking depends on precision of the dosage – few weighing used ingredients using electronic scales, preferring to measure them "by eye". Correct dosage for damping should be ¼ teaspoon soda and ¼ teaspoon of vinegar, after mixing, shall at once be introduced into the dough until bubbles are gone into the void. Thus, when the right technology add slaked soda baking will always be light, porous, smooth and beautiful.
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