confectionery powder what. DIY baking powder without citric acid

Culinary experts are well aware that without baking powder, prepare a lush shortbread or sponge cake just unreal! It is this fine powder that causes the dough to rise during baking and becomes airy and tender. But what if you have already started cooking, but there was no baking powder at hand, and it’s too late to run to the store?

Prepare baking powder at home by combining the necessary ingredients in the right proportions! By the way, you will get quite a lot of this baking powder, so prepare the necessary container for storing it in advance.

Compound

• 12 tsp wheat flour
• 5 tsp soda
• 3 tsp citric acid topless

Cooking

1. Immediately prepare a bowl in which you will mix the ingredients - it should not be wet. Pour the sifted wheat flour into it. It is sifted - the quality of your created baking powder will depend on this.

2. Pour in the soda, measuring it with a teaspoon.

3. Add citric acid last. It is she who, when interacting with soda, will give baking airiness.

4. Mix everything properly with a whisk. In general, it’s ideal to skip the entire contents of the container in a food processor to the powder, but if you don’t have it in stock, then don’t be upset - this is exactly the kind of baking powder that is sold in stores!

5. Using the same teaspoon, carefully pour the prepared baking powder into a container and keep it tightly closed, adding to baking as needed.

Cooking features

1. Any baking powder, including home-made, do not pour into the dough, but intensively interfere with it. Only in this way will it be possible to distribute the baking powder most evenly, which will improve the effect active substances to the overall composition.

2. If kneading is done on beer, on kefir or a liquid fermented milk product similar to it, little loosening powder is required. For sand products, it will need more, as well as for cottage cheese.

3. The recipe emphasizes: the dishes in which the three components are to be combined must be dry. Invisible droplets of moisture remaining in the pores of the clay or under the rim of the jar will irrevocably spoil the mixture: the reaction, which began locally, will turn into a total one in half a minute. That is why you should take an absolutely smooth (glass, porcelain, glazed ceramic without cracks) container, devoid of a relief bottom and other protrusions. The teaspoon and whisk must also be wiped dry. All these requirements apply to the vessel in which the baking powder is planned to be stored.

4. Experienced Hostess, buying citric acid, be sure to probe the bag. Sometimes the crystals clot, forming dense lumps. This is an unusable product that has been stored in a warehouse with high humidity. We must look for another.

Most housewives, pampering their household with fresh pastries, know that baking powder must be added to yeast-free flour products, then the pastries become magnificent. You can buy it in any store, but it happens that it is not always at hand when you need it. Therefore, many housewives are wondering: is it possible to make baking powder with your own hands? Can! It is designed to give flour product splendor and loose structure.

Types of loosening agents

1. Self loosening - in progress chemical reaction substances independently emit loosening gases, which contributes to the formation of voids.
2. Loosening products, that is, those that loosen on their own or when mixed with other products, as well as under mechanical influence, in the form of whipping with a mixer or whisk.
3. loosening gases. These are gases that increase in size and create voids inside the product when exposed to temperature changes. They are divided into: biological (dough loosening occurs as a result of fermentation) and chemical (baking powder, the so-called dough baking powder, is produced on its basis).

The composition of the classic powder

A conscientious manufacturer on the packaging always indicates what the baking powder consists of. As part of classic powder are present in certain proportions of acid and salt, it is these substances that make pastries lush.

On the packaging of any baking powder, you can find a component such as a filler. It is necessary in order to prevent the interaction of salts and acids before they enter the dough.

When it enters the dough, the action of the filler stops, and the ingredients themselves react, releasing carbon dioxide, which makes the dough more loose and fluffy.

Difference from baking powder

Baking powder is an artificial baking powder for dough. IN confectionery business these are synonymous words for the same powder, designed to improve the quality of baking.

Their composition and action are identical.

How to cook

If you do not know how to make baking powder at home, then thanks to step by step instructions it won't be a big deal. Required:

• 12 shares of any flour (any: wheat, rye or coarse grinding), it is needed for convenient dosing of baking powder;
• 5 shares of soda;
• 3 shares of citric acid.

For the preparation and storage of baking powder, absolutely dry dishes are used, because if a small drop of water enters, a reaction will occur.

We take a vessel where we will mix all the ingredients. It should be with a tight-fitting lid so that moisture does not get there during storage.

We put all the ingredients in the vessel, close it and shake it thoroughly so that all the ingredients are mixed together.

What can replace

Many housewives replace baking powder with baking soda if there are acidic ingredients in the dough. It can be juices, dairy products, citric acid.

When there are no such products in the dough, then it is replaced with soda, which is quenched with vinegar or citric acid. This is necessary because soda itself does not act as a baking powder, and carbon dioxide is formed only in reaction with acids.

How to use in baking

Baking powder, the recipe of which is described above, is used in cakes, pies, sweet buns, muffins and other goodies. On average, there are 4-6 teaspoons of baking powder per 1 kilogram of flour. If the recipe indicates the amount of powder in grams, then 1 teaspoon has 10 grams of baking powder.

It is worth remembering two main rules and then the pastries will be very tasty and magnificent:

• fatty dough always requires more baking powder;
• for fresh, they use many times less baking powder.

Hello readers of my blog site. Today I want to tell you about baking powder for dough, is it possible to replace baking powder with soda, what can be used instead of baking powder, and I will share with you my secret of how to make baking powder at home.

We add baking powder to the dough to give it airiness, lightness. This effect is obtained due to the release of carbon dioxide, which gives the dough volume. When heated, a reaction occurs and gas is released, thereby voids are formed and the dough rises.

For example, yeast dough so lush and airy because of the yeast it contains, it is they who provide the release of CO2. When working with other types of dough, as a rule, we use baking powder. Or there is a recipe where only soda is used. How can this be, and how will the dough rise then? Please note that in such recipes there is sour foods(kefir, honey, lemon juice), they just react with soda. And sometimes in the recipes there is both soda and baking powder. This is usually a denser cake batter.

Most housewives use baking soda with vinegar as a baking powder, but I do not recommend this method to you, due to the fact that the reaction occurs immediately after adding vinegar to the soda and most of carbon dioxide flies into the air, practically not remaining in the mass of the baked product, and the taste of soda is sometimes felt in ready meals, and this is clearly not happy. So to the question “is it possible to use soda instead of baking powder?” I will answer you: - there is a better way.

I use in baking, and I advise you, do-it-yourself baking powder for dough. The advantage of this baking powder is that the reaction takes place directly in the dough, the released carbon dioxide does not escape into the air, the dough turns out to be very airy, about 2 times more magnificent than with soda, and the price of the resulting baking powder is several times less than buying in a store (additional saving the family budget).

How to make baking powder for dough at home?

To do this, we need: a dry jar (in which we will store our baking powder), flour, soda and citric acid.

The following recipe is circulating on the Internet:

• 3 teaspoons citric acid
• 5 tsp. Soda
• 12 tsp. L. Flour

I want to draw your attention, if you look at the back of your favorite dough powder, you will see the composition in grams, so measuring grams to parts is not entirely correct.

We look at the composition of the baking powder:

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

It is difficult to measure such an amount at home, so we multiply by 10 and turn to the table of measures and weights.

It says 1 teaspoon

Flour - 10 g, soda - 12 g, citric acid - 8 g.

What do we get? Another proportion of ingredients in spoons, but according to grams.

So, for myself I brought baking powder recipe and have been using it for a long time.

• Flour - 12 teaspoons or starch (there is not much difference what to use, except that starch will increase the shelf life of our baking powder)
• Soda - 5 teaspoons
• Citric acid - 3.75 teaspoons (but not in granules, but ground in a coffee grinder)

And what recipe to choose, decide for yourself.

Pour all the ingredients into a jar, mix it all with a dry spoon, or just close the jar with a lid and shake a little to mix everything.

I draw your attention to the fact that citric acid should be taken with small granules, but there is practically no such product on sale, so grind it in a coffee grinder or in another way. Can be sprinkled on a piece of paper right amount acid, cover with a second sheet of paper and roll with a rolling pin several times with good pressure until the graininess suits you.

This is so easy to make and very inexpensive recipe and most importantly very effective. Try it and see the benefits of using such a baking powder instead of soda.

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 baking soda and 12 parts 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 make homemade baking powder based on corn, rice, buckwheat flour or starch, since store-bought baking powder is usually made with 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 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

Few people know, but it is quite possible to make baking powder at home. For this you don't need a large number of ingredients, as well as a lot of free time.

Product General Information

Baking powder at home is made only if it is over, and there is no time to go to the store or just laziness. By the way, experienced chefs often harvest such a product for future use and store it in glass jars.

Before telling you about how to make baking powder at home, you should tell why such an ingredient is needed at all.

Baking powder is a substance that is used to give something food product fluffiness and fluffiness. As a rule, it is added to the dough intended for baking. Thanks to this product, buns, pies, pies, cakes and other products become very fluffy and soft.

If you accidentally added a little more soda to the baking powder, then there is nothing wrong with that. However, in this case We recommend that you ensure that the dough contains or fermented milk product, or fruit acid (for example, yogurt, kefir, cottage cheese, sour cream, whey, buttermilk, fruit puree And so on). Such ingredients will react with excess baking soda and the taste will not be felt in the baked goods.

Cooking method

How to make baking powder at home? First you need to prepare the container. As a container, it is better to use a dry and clean bowl. 12 g (or dessert spoons) of snow-white flour are poured into it. Such a product is added to the baking powder for the purpose of its convenient dosing. By the way, manufacturers often replace it potato starch. This helps to increase the shelf life of the baking powder.

After the flour or starch is in the bowl, add to them required amount table soda and citric acid. After mixing all the components, a homogeneous free-flowing mixture of white color is obtained.

If you used a dessert spoon to lay out products, then homemade baking powder enough for you for a long time. It must be put in a dry glass jar, and then put away in a dark place.

If you are afraid that the baking powder will become raw due to the presence of flour, then you can put either a piece of sugar or a gauze bag filled with rice in a container with powder. This will help long storage product and obtaining fluffy baked goods.

Now you know how to make baking powder at home. After obtaining a homogeneous powder, you no longer have to run to the store to get it. As soon as it is over, you can make it again, observing all the above proportions.

How to replace baking powder at home?

How to prepare baking powder from baking soda, citric acid and plain flour was presented above. The resulting mixture can be added to any baking dough. Such a powder perfectly replaces store-bought baking powder, and in some cases it far surpasses it. Moreover, it is much cheaper than the product sold in supermarkets.

But what if you do not have time to prepare such a mixture? How to replace baking powder at home? It's no secret that baking soda has the same qualities. But just adding it to the dough is not recommended. Otherwise ready-made pastries will have a pronounced taste of soda. Therefore, before laying out the basis, it should be repaid. You can do it different ways. Which ones, we will tell right now.

Ways to extinguish table soda

The most popular way to extinguish baking soda is to add 6% vinegar. This is done in the following way. The powder is placed in big spoon(in the amount that the recipe provides), and then add 5-6 drops of vinegar to it. After thoroughly mixing the components, they are laid out in the dough. In this case, a rather violent reaction should occur in the spoon.

Another popular way to extinguish soda is to use lemon juice. It is also added to food powder and interfere well.

In addition to vinegar and lemon juice, baking soda can be quenched with any other acidic products. For example, some cooks use kefir, sour cream, curdled milk, whey and other components for this purpose.

As for baking powder, including own cooking, then it should not be extinguished. The powder is only spread in the dough and mixed well. Citric acid, which was added to such a mixture, combines with the liquid in the dough, thereby helping to extinguish the soda.

It should also be noted that baking powder, cooked at home or bought in a store, makes pastries not only fluffy and soft, but also quite loose. That's why this product used more often than soda.

How much to use?

Now you know what replaces baking powder at home. Despite the fact that these products perform almost the same role, they are used in different quantities.

As a rule, about ½ dessert spoon baking soda. If you use more powder, then after heat treatment the base will become dark in color and will not have a very pleasant aftertaste.

As for the baking powder, due to the presence of such additional components, How Wheat flour and citric acid, it is added two or even three times more (about 1-1.5 dessert spoons). It is quite difficult to overdo it with this product, since it contains a lot of starch and a minimum of soda. Good luck!