How to leaven dough for Baking Powder? The method is so easy, the ratio used is so important.
Baking Powder is a kind of combination leavening agent. When the Baking Powder contacts with water or is heated, it will release some gases, which will make the dough soft and swelled. If you use Baking Powder alone to make fermented flour products, the effect is not very good. If you use yeast powder together,the effect will be the best, so that the fermented speed is fast, and the pasta you make is more delicious. But you can use Baking Powder alone for cakes, bread, biscuits and other baked foods.
What is the ratio used of Baking Powder?
When we make steamed buns, we usually use yeast powder and Baking Powder. The ratio used is usually 5 grams of Baking Powder and 5 grams of yeast powder to 500 grams of flour.
●Fermented flour products (steamed stuffed bun, steamed bread, rolls, etc.), fried flour products and other wheat flour products, the ratio used is 1 ~ 1.4% of flour .
● Bread, cakes, biscuits and other baked food, the ratio used is 2 ~ 3% of flour.
● Puffed food, the ratio used is 0.2 ~ 0.5% of flour.
