Is it possible to mix baking powder and yeast? Culinary tricks. How and what can be replaced Homemade method of preparing powder
Necessary preparations.
Grease the baking dish with softened butter or margarine using a brush. If necessary, you can sprinkle with flour or breadcrumbs. For a springform pan, only the bottom needs to be greased. After greasing the rectangular mold, line it with baking paper, then the product will be easier to remove from the mold.
Whisk butter or margarine until soft mass forms. It is best to remove the butter from the refrigerator in advance and leave it at room temperature. Then beat it using a mixer with whisk attachments at highest speed. Gradually stir in sugar.
Beat until you get an elastic, homogeneous mass.
Add sugar to the fat in portions and mix thoroughly (the addition of honey should also be gradual, portionwise).
Add eggs.
You cannot add all the eggs at once to the butter mixture mixed with sugar (honey), as they will not mix well. Each egg should be mixed for ≈ 1/2 min. Eggs should be removed from the refrigerator in advance: adding cold eggs may cause the dough to curdle, which, however, can be corrected by adding flour.
Mix flour with baking powder, sift through a sieve and mix.
If the recipe also calls for starch or cocoa powder, then they also need to be mixed into the flour (exception: marble cupcake). Sifting loosens the flour, making the baking powder more evenly distributed in it.
Whole grain flour is simply mixed with baking powder. Flour, mixed with baking powder and sifted through a sieve, is added in portions to the butter mixture at medium speed with a mixer. If the dough is too tight, you can add a little milk. As soon as flour (and, if necessary, milk) is added to the dough, it should not be stirred for long, otherwise the product will unevenly loosen (bubbles). Ready dough You need to mix at medium mixer speed.
Add so much milk that the dough barely comes off the spoon.
The amount of milk depends on the absorption capacity of the flour and the size of the eggs. The dough has the right consistency when it comes off the spoon with difficulty.
Mix nuts, chocolate or fruit into the dough. Such ingredients are mixed into the dough at the very end at medium speed and not for long. If mixed too long, the fruit can color the dough in an unattractive way.
Fill the prepared form with dough.
Fill the prepared form with the prepared dough to 2/3 of its volume and level it.
Baking pastry.
Bake immediately after preparation and be sure to follow the directions in the recipe.
First let the baked cake in a capsule form stand for 10 minutes, and then transfer it to a wire rack. The base must be removed from the springform pan immediately.
Readiness test.
You need to insert a wooden stick into the center of the baked product. If the dough does not stick to it, then the pie is ready. After removing it from the oven, let it sit for 10 minutes and transfer it to a wire rack. The product must be carefully separated from the mold with a smooth side with a knife, and only then removed.
Soda is a universal substance; its range of uses is very wide. We will add baking soda to the dough! Read what happens
I always used one or the other, either yeast or baking powder, depending on the recipe.
More and more often on the Internet or on TV I come across recipes that use both yeast and baking powder at the same time. Let's figure it out:
In our country, baking soda is quite rarely included in the recipe for yeast dough. For many theoretically trained specialists, the compatibility of yeast and soda causes at least bewilderment. Why add soda to sour yeast dough if it will be almost completely neutralized during the fermentation process and will not be able to affect the degree of looseness of the dough?
Cooks are practitioners and prefer not to delve into the intricacies of the processes of loosening the dough and simply add to the batch everything that is provided for in the recipe. They are not particularly concerned about the compatibility or incompatibility of biological and chemical disintegrants. Those who have mastered the technology of yeast dough with the addition of soda are, as a rule, very pleased with the results and claim that soda-yeast dough turns out amazingly tender and airy. So is it worth adding soda to yeast, and if so, then why? Let's try to understand this issue.
Baking soda is included in the recipes of not just yeast dough, but quite rich yeast dough containing a large amount of fat (margarine, butter, sour cream, etc.).
In such a test, soda acts as a very effective emulsifier, allowing you to combine mutually insoluble components (fats and water) into a single stable system. Thanks to the emulsifying effect, it is possible to obtain an unusually fluffy and uniform dough structure. The crumb of products made from such dough is more finely porous and tender.
The second interesting “soda effect” is the direct effect of this substance on flour gluten.
Under the influence of soda, wheat gluten becomes weaker and more extensible.
Remember original recipe preparing lagman noodles. Wetting the pieces of dough with a soda solution helps to stretch them into thin and long noodles.
The effect of weakening gluten allows you to successfully use soda in recipes for making yeast pizza dough. Soda-yeast dough can be easily rolled out into a fairly thin layer that will not shrink during baking and will have a very delicate taste. Small additions of soda will help you easily roll out not only pizza base, but also any other flatbread.
Baking soda can also influence the properties of the water used to knead the dough. Under the influence of soda, hardness ions are bound and water is softened. Soft water makes gluten weaker. In addition, calcium and magnesium ions bound in carbonates become less available for yeast nutrition. As a result, processes yeast fermentation are slowing down. The organic acids gradually released during the fermentation process will destroy the carbonates and again convert calcium and magnesium into a soluble form, but this will take some time.
The ability of baking soda to neutralize acids is used in cases where it is necessary to prevent over-acidification of yeast dough. Adding 3-5 g of baking soda for every kg of flour allows you to ensure normal acidity of the yeast dough for a period of up to three or even six hours of excess fermentation.
The addition of baking soda increases the stability of yeast dough when stored in the refrigerator.
A well-known technique for producing yeast dough with a lamination effect using soda. To do this, the dough is rolled out into a layer 1.5-2 cm thick, sprinkled with a little soda, rolled into an envelope and rolled out again and sprinkled with soda. The operation is repeated approximately 3 times. Products made from dough prepared in this way acquire an unusual crumb structure.
Adding baking soda to yeast butter dough for crackers allows you to ensure high fragility and good wetability of finished products.
A small addition of soda to yeast dough masks the characteristic yeast smell.
When including soda in yeast dough, it is very important to follow the dosage recommended by the recipe. Excess baking soda gives baked goods a yellow tint and affects their taste.
Here are examples of recipes for yeast dough with the addition of baking soda.
Early ripening pastry:
Premium wheat flour – 2.5 kg (to obtain the dough of the desired consistency, you may need a little less flour)
Milk – 1 l
Margarine (for baking) – 500 g
Pressed yeast – 100 g
Granulated sugar – 100 g
Salt – 25 g
Eggs – 4 pcs.
Baking soda – 10 g
Before kneading the dough, the yeast should be diluted in slightly warmed milk, and the soda should be mixed with flour.
All ingredients are mixed into a homogeneous soft dough, the container with the dough is covered cling film and put in a warm place to ferment for about 40 minutes.
The dough is well suited for making pies with any filling.
Why are baking powders used? Naturally, so that the baked goods become fluffy and gain volume. Volumetric, fluffy pies look more appetizing than flat and hard ones. In addition, the recipe of most confectionery involves the use of baking powder so that they have a loose consistency. It is recommended to use baking powder or baking powder.
But there are plenty of other natural raising agents that can replace the raising agents in powders and sachets.
Dough raising agents are both natural and chemical agents. Yeast, soda, ammonium carbonate. The housewife decides which baking powder to use at home.
Yeast is considered the main leavening agent at home. The dough without baking powder is flat and takes a long time to bake. The baked goods are heavy and low-porous.
Yeast.
Dry yeast in powder and bags is used according to the instructions. Pressed yeast is diluted with water according to the recipe. Pressed yeast has a pleasant smell, dense consistency and is crumbly. Pressed yeast is stored in a cool, dry place for up to 5 months.
How does yeast affect dough? Yeast loosens the dough thanks to its vital activity, releasing alcohol and carbon dioxide into the dough. It is carbon dioxide, trying to escape from the dough, that loosens it. The volume of the test can increase significantly. If too much gas accumulates, the dough falls, but timely kneading allows the dough to be saturated with oxygen and it rises again.
In order for the yeast to loosen the dough well, it is diluted in warm water; the best temperature for yeast action is from 25 to 55 degrees. If the temperature is lower or higher, the yeast does not work as a leavening agent. Yeast is good at raising butter dough for pies and pies, buns and buns with sugar.
Dough for gingerbread cookies and muffins containing a lot of baked goods - sugar, fat and eggs - is leavened with chemical leavening agents, the baked goods inhibit the yeast, and they do not perform their function.
Baking powder - soda.
It is one of the main chemical disintegrants. Often, baking powder, in addition to soda, contains a mixture of different chemicals, including ammonium carbonate. Baking soda is a white powder, has a sour taste, and dissolves well in water. Soda in the dough works as a leavening agent; if you add acid to the soda, or heat it, carbon dioxide will be released from the soda. During baking, when heated, carbon dioxide is released from the soda and loosens the dough, making its structure porous.
Baking soda is used instead of baking powder. But soda does not completely decompose in the dough and therefore baked goods often acquire a specific soda taste. To make soda a good leavening agent without any aftertaste, soda is combined with acid - vinegar, lemon juice, kefir. But you can’t extinguish soda with acid, otherwise it will lose its purpose even before it gets into the dough.
To make soda the best leavening agent, it is mixed with flour. Then, when kneading flour, acid is added to the water in the form of vinegar diluted with water, lemon juice, citric acid or sour milk. Flour, mixing with soda and acidic water, begins to release carbon dioxide.
The dough with baking powder made from soda and acid must be quickly cut up, forming buns or other baked goods out of it and put in the oven to bake.
How much soda to put in the dough. In order for the baked goods to be tasty and not have the aftertaste of soda, add it at the rate of 0.5 teaspoon per kilogram of flour, per quarter teaspoon of citric acid solution. The acid for soda can be kefir or any sour fruit juice.
Baking with soda, added according to the norm, has a beautiful appearance; excess soda in the dough makes the baked goods dark, and with a residual soda taste.
Ammonium carbonate.
Ammonium carbonate is one of the chemical disintegrants. It looks like large or small white crystals in the form of a powder with a pungent odor of ammonia. It dissolves well in water; before use, dissolve a teaspoon of ammonium powder in three tablespoons of water and add it to the water when kneading the dough.
Ammonium carbonate is a very good leavening agent, baked goods, muffins and cookies have a good porous structure, but are inferior in appearance to baking with soda. Therefore, a baking powder consisting of 40% ammonium carbonate and 60% soda is more often used.