If you need to use aluminium free Baking Powder, aluminium free Baking Powder,flour and other leavening agents should be mixed with dry material and then add liquid raw materials.The amount of use shuold be in accordance with the proportion of formula.You can't increase or decrease Baking Powder according with wishes.
The type of Baking Powder dough is quickly free fermentation , such as scone. In principle,it can be directly baked or steamed after forming finished a few minutes (for a while) and there is no fermentation time.During this process, the production will fail if the time of chemical reaction is too long.
The general principle: If you use Baking Powder ,there is no necessary to use yeast, so you will not meet with the fermentation time problem. Using yeast will be equipped with bread modifier but not using the Baking Powder(only for the production of bread, steamed buns doesn't need to put bread improver)Baking Powder and yeast can't be mixed use because of the difference of the environment, working principle and the effect.