What is baking powder made of. Baking powder at home

Bakers and housewives resort to little tricks when creating pastries. To make the dough soft, elastic, airy and not stick together into a huge lump, many of them use baking powder. This additive is also recommended if there is no yeast in the product. Ready baking powder can be bought at the store. But it can be easily done at home with your own hands. There is nothing complicated about this, since the composition is represented by a combination of only three components. The main thing is to follow the recommendations and strictly observe the proportions.

Ingredients

To prepare the baking powder, you will need to take a clean and dry jar.

You also need to prepare the following list of ingredients:

• flour - 12 tsp;
• citric acid - 3.75 tsp;
• soda - 5 tsp

This ratio of components allows you to get a real baking powder, not worse than the store version. But it is worth considering what to use citric acid in granules is not recommended. The product is recommended to pre-grind in a mortar or coffee grinder. Flour can also be replaced with starch, which will increase the shelf life of the resulting baking powder for do-it-yourself dough.

How to make baking powder for dough with your own hands

To make the dough fluffy and airy, many housewives quench soda with vinegar in the old fashioned way and add the resulting mixture to the dough. It is this component that saturates the dough with carbon dioxide, which, in turn, gives it volume. However this method is considered not the best, because baking soda often does not get the best pleasant aroma and taste. It is much better to make your own baking powder for the dough in the ratio indicated above.

Step 1. So where should you start? You should prepare a dry jar with a lid and a kitchen scale. The ingredients will need to be taken strictly in the proportion indicated in the recipe. It should be borne in mind that a shortage or excess of a certain component can give the baking powder (and then the dough and baking itself) an unpleasant taste or make it completely useless.

Note! The spoon used to mix the composition must be perfectly dry, like the container itself. Otherwise, the baking powder for the dough will crumple.

Step 2 All prepared ingredients, including flour, citric acid and soda, should be mixed in the selected container.

It is very important to pay attention to the quality of the citric acid used. The granules should be as small as possible. It should be borne in mind that such a product is almost impossible to find on sale in supermarkets. That is why it is recommended to grind the component in a coffee grinder or blender. There is another option: citric acid should be poured onto a sheet of paper, covered with a second one and walked several times with a rolling pin. Starch can also be added to the composition. It will not only improve the reaction, but also extend the life of the powder. There is a recipe in the video below. The container should be closed with a lid.

Note! Flour in the baking powder for dough can be replaced not only by starch, but also powdered sugar. It must be used in the same ratio. In combination with soda, the product gives an excellent reaction and improves the taste of baking.

Step 3 Now the container with homemade baking powder for the dough should be closed and thoroughly shaken several times. You can stir the mixture with a spoon. But in this case there is one very important condition: cutlery should be perfectly dry, without the slightest hint of moisture. If at least a drop of water gets into the baking powder for the dough, then a reaction will be started inside the container. It is unlikely that such a mixture will be useful for baking in the future.

Everyone loves baking, and every housewife at least once cooked something tasty in the oven at home. But often recipes require a special ingredient that allows the muffin to be lush, and, as luck would have it, sometimes it is not at hand. Let's look at how to replace baking powder for dough so that baking does not lose its airiness and softness.

Composition of baking powder for baking

To find out how to replace baking powder and what 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 the situation when there is no baking powder at home. Meanwhile, there is nothing unusual in it.

The composition of the baking powder includes citric acid, ordinary baking soda, wheat flour or starch.

The convenience of the product is that it is sold already in ready-made. There is no need to mix something, measure and wait for a reaction. It is enough just to pour the powder into the dough, and it will begin to act in baking when it is in the oven.

How to make baking powder at home

So, if you still want to make a replacement yourself, then you will need a homemade baking powder recipe. It is quite simple, but it is important to correctly maintain the proportions of the components, and then your pastries will turn out no worse, just as fluffy and soft.

To make homemade baking powder, you will need:

• soda;
• lemon acid;
• flour or starch.

Simply mix these ingredients in a ratio of 5:3:12.

In addition, it is not at all necessary to make baking powder, you can look for something to replace it with.

Soda slaked with vinegar (1:1)

Soda slaked with vinegar is perhaps the most popular option. Most often, this combination is used to “raise” baking.

Although there are several opinions on this. Some claim that soda does not need to be extinguished, because carbon dioxide evaporates before the baked goods go into the oven. Others believe that the reaction goes even in the test.

Both sides are right to some extent. Most importantly, as soon as you extinguish the soda, immediately dip it into the dough and do not wait until the seething process has passed.

As for the proportions, one teaspoon of soda will need half a tablespoon of vinegar.

Recipe without baking soda

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 yeast-free dough rum or cognac is ideal. And for yeast variant use vodka, especially if it is on a dough.
• Carbonated water simply replaces the usual liquid during kneading the dough. It is best to buy a highly carbonated drink, it will saturate the baking well with oxygen. And if you want to enhance the effect, add a little more citric acid or soda.

A mixture of fat and granulated sugar

Thinking about how you can replace baking powder for dough, remember another way to make pastries airy - use a mixture of fats and regular sugar. Which is right depends on the recipe.

• If the recipe contains eggs and sugar, then you will first need to beat this mixture well. It is the formed bubbles that will become the active substance, which will give the dish porosity. Therefore, in this case, there is no need to use baking powder at all.
• Another option is grinding sugar and butter. This combination alone gives enough air to make your cake rise twice. Margarine works in the same way, but it is considered more harmful.

With corn or potato starch

To replace the baking powder with starch, you will need more baking 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 baking soda.
• Put another six spoons of any starch.
• Mix the resulting mixture well and add to the dough.

Please note that the amount of starch should always be twice as much as soda.

If you want to store this version of the baking powder, then be prepared for the fact that it can cake. To avoid this, just put a piece in the container beet sugar- it will remove excess moisture and preserve the mixture.

Recipe with flour

This option is ideal for those who have a lot of different recipes and baking appears on the table every day, but 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 this situation and postpone cooking delicious pie, then it is worth preparing baking powder at home in advance. It can be done a lot, because for this you only need simple products that everyone has.

Please note that the container for mixing and storage must be dry, otherwise the citric acid, which is part of the composition, will immediately begin to react with soda and the powder can simply be thrown away.

Observe mixing ratios.

For cooking you will need:

• 48 grams of flour;
• 12 grams of citric acid;
• 20 grams of baking soda.

Cooking process:

1. Stock up on a kitchen scale to evenly measure the weight of the ingredients.
2. Mix the components together.

And, in principle, the powder is ready. But it is best to pass it through a coffee grinder or beat it in a blender for 30 seconds so that the same degree of grinding of all components comes out. As a result, you will get as much as 80 grams of powder against those 11 that are sold in stores.

store home baking powder in dry glassware be sure to cover it with a lid.

As you can see, making baking powder at home is not at all difficult. If you don't want to mess around with mixing, you can always use the substitution options and still not ruin your baked goods.

Most modern baked goods are made from yeast-free dough. But what makes it so porous and airy? These are the 2 main secrets of any cake - well-beaten eggs and the presence of baking powder in the composition.

It was first used in the 19th century. But the first patent for its manufacture was received only in 1903 by the pharmacist August Oetker, the founder of the well-known brand "Dr. Oetker" today. Despite this, some still, when reading the recipe, the question arises of what it is and how it can be replaced.

By classic recipe to obtain it, citric acid is mixed, and when it gets into the dough, the baking powder (this second name begins to interact with the liquid components, as a result of which carbon dioxide is released. Thanks to it, the dough is lush. The main thing is to immediately put the mold or baking sheet in the oven, so as if the reaction is completely completed, the desired effect cannot be achieved.Therefore, it is recommended to add the baking powder first to the flour, and then to the dough itself.If the flour is introduced in portions, then the powder is mixed into the last part.

But even knowing what baking powder is, you can find yourself in such a situation that it will need to be replaced. Most often it is recommended to replace it with ordinary soda. If the dough is prepared using sour cream, kefir or another fermented milk product, it can be added directly to the dough, only by reducing the amount by 2 times. For butter biscuit or shortcrust pastry soda must be extinguished, usually this is done with vinegar or lemon juice. Only if these rules are observed in finished product will not characteristic aftertaste soda.

But you can make baking powder at home. To do this, mix 3 teaspoons of citric acid, 12 teaspoons of flour and 5 teaspoons drinking soda. From the indicated amount, about 200 g of finished baking powder will be obtained. This amount is enough for 10 kg of wheat flour. Only for cooking you need to use a completely dry jar and spoon so that the components do not react ahead of time.

After the baking powder is ready, it is very important to store it properly. Otherwise, what baking powder does to the dough, that it becomes fluffy, you may never know. Manufacturers generally recommend storing the unused portion in an airtight container in the dark. cool place. In no case should moisture get into the powder, otherwise the oxidation reaction will begin. Also experienced confectioners recommend mixing all the ingredients homemade powder for baking immediately before use. Usually they add up everything necessary components layers: soda, flour, acid, flour and mix by shaking so that the dry mixture is evenly distributed.

Knowing what baking powder is, you can not only cook it yourself at home, but you can also easily find it on the shelves of any store. True, it is often sold under other trade names- baking powder or baking powder. Also, so that you don’t have to guess what baking powder is, you can see the packaging photo at the beginning of this article.

Lung, air dough, it will rise well. And when baked, it will be incredibly magnificent. Cakes from such a dough are evenly and deeply soaked. And in combination with the cream, they give rise to an incredible miracle, generously endowing everyone with vivid emotions and almost childish delight. To prepare such a dessert is the ultimate dream. But who is the "culprit" of the fact that such a dough is obtained? Baking powder! It is this seemingly insignificant component, as if Magic wand Godmother of Cinderella, turns whipped dough into an air-filled culinary creation.

How does baking powder work?

Depending on what kind of baking powder you use, it will depend on what happens to the dough, what kind of baking process operates in it. This is either fermentation or the release of carbon dioxide in the process. chemical reaction. When the baking powder is combined with moisture, the rest of the ingredients, or under the influence of heat, a reaction starts in the dough: carbon dioxide is released, it becomes porous.
The main condition of the baking powder is its full, without residue, involvement. Exact proportions are important here, otherwise, either the reaction will be too weak, or part of the baking powder will remain unused. As a result: the dough has not risen enough or there will be an unpleasant aftertaste.

Soda. How to use it correctly to achieve the desired effect

It would seem that the simplest and most famous baking powder is soda. There are 3 ways to use it in dough as a baking powder:

• Without any oxidants is added to the dough. Usually this method is relevant if the dough is dense, for example, such as on Easter cakes, gingerbread or muffins. Then soda is used together with baking powder.
• If the test contains dairy products, lemon juice, honey.
• Soda is quenched with vinegar. The reaction comes instantly. And this is a huge minus, almost all of the gas immediately evaporates. And even if you start baking the cakes very quickly, this “baking powder” is not enough to get loose and fluffy cakes.

The conclusion suggests itself: it is better to use baking powder than soda (except in some cases when soda is indicated in the recipe). And today we will learn how to make baking powder on our own.

I “peeped” this recipe on the back of the powder packaging. Only there all indicators are in grams. To make it more convenient, I converted it into a simpler and more comfortable unit for many, namely, into teaspoons.

So, what happened, and what we need:

• Flour (starch) - 12 tsp;
• Soda - 5 tsp;
• Citric acid (not granules, but powder, ground in a coffee grinder) - 3.75 tsp.

Remember we talked about accuracy? Otherwise, either a violent reaction awaits us, or an insufficient one if we strongly deviate from the recipe. Moreover, this cooking method, tested by me, has been tested more than once. I have been making baking powder on it myself for a long time, and I know that I have nothing with it. unpleasant surprises do not expect.

If you want, I will also announce the factory indicators:

• Flour - 12.2 g;
• Citric acid - 3 g;
• Soda - 4.8 g.

You may find it convenient to use this measure.
How to cook? There are 2 main points here:

1. All components are measured with maximum accuracy.
2. We mix.

The main requirement for dishes:

The dishes where we will mix, the spoon and the jar where we pour the powder must be dry. It is important! It is also important that the jar should be tightly closed with a lid. By the way, I heard, but did not try as unnecessary, that if you do it in reserve, and you need to keep the dryness in the jar as much as possible, then you can put a piece of refined sugar on the bottom.

A little about the ingredients:

• If you want this powder to last longer, use starch instead of flour.
• In the composition, I indicated that the powder needed citric acid not in granules. Therefore, we grind the acid in a coffee grinder, in a mortar or wrap it in a clean paper / linen towel and go through the top with a rolling pin (glass).
• And about soda, too, there is a small remark. There is a higher quality one specifically designed for food products soda. Usually it is signed "For baking", and is sold in small bags. That's what we need! A photo like this baking soda see at the beginning of the article)

A nice bonus is that every time we need this dough powder, we don't have to make it. You can prepare baking powder for future use. And I have already said that replacing flour with starch contributes to more long term storage. I add baking powder to

My friends, today we will talk about how to make baking powder at home or baking powder.

In the comments you often ask:

1. What is the baking powder for?
2. What can replace baking powder?
3. How to prepare baking powder?

In this video I will answer all your questions!

All baking recipes using baking powder that you saw in the video are on my channel. Come in, look, choose your favorite recipes and cook with pleasure!

Links to all videos:

1. Oatmeal honey cake with currants and cream soufflé

Playlists on youtube:

As a rule, we use ordinary baking powder or with various additives, saffron, lemon zest, cinnamon.

Additives are a matter of taste, and we will prepare the usual classic baking powder.

For this we need: 3 parts of dry citric acid, 5 parts of baking soda and 12 parts of flour or starch.

You can measure these proportions by weight or any measured capacity.

As a rule, for these purposes, I use a measuring spoon from a bread machine, you can measure both teaspoons and tablespoons.

I will measure with a tablespoon, because. I bake often and baking powder is always needed in the house.

To begin with, let's take citric acid, but since its granules are quite large, it is necessary to grind it.

We measure 3 parts of dry citric acid, in my case it is 3 tablespoons level and send it to the coffee grinder, you can also grind the acid with a blender or a regular mortar.

Acid granules are quite strong, so try to grind it as finely as possible, preferably into powder.

Pour citric acid into a bowl in which we will mix all the ingredients.

A prerequisite - all utensils for the preparation and storage of baking powder must be absolutely dry.

We also add 5 parts of ordinary baking soda there.

And now add 12 parts of flour, starch or a mixture of flour and starch to equal proportions.

Any flour can be used: wheat, whole grain, oatmeal, etc.

Starch can also be taken absolutely any, by the way, baking powder is stored with it much longer.

And another tip for those who are allergic to gluten is that you can prepare homemade baking powder based on corn, rice, buckwheat flour or starch, since store-bought baking powder is usually prepared on wheat flour.

We mix the dry mixture well and be sure to sift, do not forget that all the dishes must be dry at the same time so that the reaction does not start.

As a result, from this proportion, 230 g of baking powder was obtained, and these are 23 standard store bags!

Pour the sifted mixture immediately into a jar of sealed lid, this is an important condition, because ready-made baking powder is very active and reacts even with moisture from the air.

If you do not often bake, then it is better to cook it in small portions so that it does not cake.

If you plan to make more, then put a couple of sugar cubes in a jar to eliminate moisture.

Keep baking powder in a dry place with a tightly closed lid!

So, friends, I showed you how to make baking powder at home and answered frequently asked questions, but if suddenly they remain - write, I always try to answer all your comments.
I wish everyone happy baking!

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Baking powder for dough - VIDEO RECIPE

Baking powder for dough - PHOTO