Homemade baking powder for proportion test. How to cook dough dough at home

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

In the comments, you often ask:

1. Why do you need a baking powder?
2. How can I replace the bass?
3. How to cook a baking powder?

In this video, I will answer all your questions!

All baking recipes using a breakpoint that you saw in the video, I have on the channel. Come, look, choose your favorite recipes and cook with pleasure!

Links to all videos:

1. Oatmeal Honey with Currant and Cream Souffle

Playlists on YouTube:

As a rule, we use a conventional bass or with various additives, saffron, lemon zest, cinnamon.

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

To do this, we will need: 3 pieces of dry citric acid, 5 parts of food soda and 12 pieces of flour or starch.

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

As a rule, for these purposes, I use a measuring spoon from the bread maker, you can measure both tea and cutlets.

I will refuse a tablespoon, because There is always a busty in the house in the house always.

For a start, take citric acid, but since its granules are quite large, then it is necessary to grind it.

Measure 3 pieces of dry citric acid, in my case it is 3 tablespoons in the clove and send it into a coffee grinder, it is also possible to crush the acid using a blender or a conventional mortar.

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

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

Mandatory condition - all the dishes for the preparation and storage of the bundle must be absolutely dry.

There are 5 pieces of ordinary food soda.

And now add 12 parts of flour, starch or mixtures of flour and starch in equal proportions.

Flour can use any: wheat, wholegrain, oatmeal, etc.

Starch, too, you can also take absolutely any, by the way with him the baking powder is kept much longer.

And also a hint for those who have allergies to gluten - to prepare a homely baking agent on the basis of corn, rice, buckwheat flour or starch, since the shop is tearing, as a rule, prepare on wheat flour.

The dry mixture is well mixed and be sure to be sifted, do not forget that all the dishes should be dry so that the reaction does not begin.

As a result, 230 g of a baking powder turned out of this proportion, and this is 23 standard shopping bags!

The sifted mixture immediately peep into a jar with a hermetic lid, this is an important condition, because The finished bundle is very active and reacts even with moisture from the air.

If you are not often a bake, it is better to prepare it with small portions so that it does not rest.

If you plan to do more, then put a couple of sugar pieces in the jar to eliminate humidity.

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

So friends, I showed you how to prepare a baking powder at home And answered frequently asked questions, but if suddenly they stayed - write, I always try to answer all your comments.
I wish you all successful baking!

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Dough breakner - video recipe

Dough Dress - Photo

How many grams in product portions:

• in 10 grams \u003d 1 teaspoon
• 30 grams \u003d 1 tablespoon
• at 160 grams \u003d 1 cup
• in 12 grams \u003d 1 packaging.

Calorie breakdown: 79 kcal

Its energy value (in the ratio of fats, proteins and carbohydrates):

1. Fat - 0.00 g
2. Proteins - 0.105 g
3. Carbohydrates - 19.60 g (78 kcal)
4. Product - Energy ratio: B-1% / w -% / y -99%

Dough breakdler - composition
In the dough, you always need to add something to it to be lush and porous, and the finished baking is tender and air. And this is something - a dough breakner, which is able to make the dough fast and lush. Consistent with chemicals.

Often, the dough is bred by soda, yeast, carbonate ammonium, potash, also baking powder. The soda itself is not considered a bustle, because it acts only in interaction with fermented dairy products or vinegar. A kilogram of the test is required by tradition 2 teaspoons of soda (five spoons of the bakery powder).

An active substance when baking cakes, corteans and pies is yeast, but if the recipe does not provide for its use, then you need to add soda or baking powder.

The composition of the dough breakdler

The packaging is always indicated composition of the breakdown product: food soda, citric acid, wheat flour (starch). When using it, do not dissolve, but immediately add flour, mix well. The reaction begins during baking, so you can not immediately install in the oven, and leave the dough for a while, it will not deteriorate.

Digger harm

Many are asked about the dangers of a breakthrower. What fear carries a breakpit? Specialists say ambiguously: Dihydrophosphate sodium, sodium dihydropyphosphate, sodium dihydrophosphate, sodium bicarbonate and others are added to the modern bundle pack.

Doctors warn that frequent use of phosphates can lead to a balance in the body between phosphorus and calcium.

By purchasing a baking powder, carefully consider its composition - the safest is: soda, citric acid and flour.

Video how to make a breakpit at home

Hello, readers of our site Cat entrecote! Today I want to tell you about a dough breakdler, is it possible to replace the breakdown of soda, which can be used instead of a dough breakpit, and share with you my secret how to make a baking powder at home.

We add to the dough to give it an airiness, ease. Such an effect is obtained due to the separation of carbon dioxide, which gives the test to the test. When heated, the reaction occurs and the gas is released, thereby form emissions and the dough rises.

For example, yeast dough is a magnificent and air due to yeast, which are included in its composition, they ensure the selection of CO2. Working with other types of test, as a rule, we use a baking powder. Or happens the recipe where only soda is used. How can this be, and how then will the dough raises? Please note that in such recipes there are acidic products (kefir, honey, lemon juice), they are just reacted with soda. And sometimes there is a soda in the recipes, and the baking powder. This is usually a more dense cupcake dough.

Most housewives are using soda with vinegar, but I do not recommend that this method, due to the fact that the reaction occurs immediately after adding vinegar to Soda and most carbon dioxide flies into the air, almost without staying in the mass of the product baked, Yes, and the flavor of soda is sometimes felt in the finished dishes, and this clearly does not please. So on the question "Is it possible to use soda instead of a breakplier?" I will answer you: - There is a way better.

I use in baking, and you advise you, baking powder for the dough made with your own hands. The plus of this bundle is that the reaction occurs directly in the test, excreted carbon dioxide does not disappear into the air, the dough is very air, about 2 times more fragrate than with soda, and the price of a obtained tearful is somewhat less than buying in the store (additional Family budget savings).

So, for myself brought the recipe for a breakdler and I have long been using it.

Ingredients

• Flour - 12 teaspoons or starch (differences that use especially no, except that the starch will increase the shelf life of our bakery powder)
• Soda - 5 teaspoons
• Citric acid - 3.75 teaspoons (but not in granules, and crushed in a coffee grinder)

Cooking

We fall asleep all the ingredients in the jar, mix it all with a dry spoon or simply close the jar with a lid and shallow shakes so that everything moves.

I draw your attention that citric acid should be taken with small granules, but there is practically no such sale, so grind it in a coffee grinder or in another way. You can pour the necessary amount of acid onto a sheet of paper, cover the second sheet of paper and with a good pressure to roll the rolling pin several times until the graininess arranges you.

Useful advice for you, dear readers - how to make a baking powder for the dough at home.

Although the finished baking powder is sold in stores, but it will be useful for the ability to make a breakthrower of the house in many cases! For example…

• You gathered a stove, but unexpectedly found that the baking powder was over! And I don't want to go to the store or once.
• You finely feel haired soda in baking and want to replace it with something.
• You have small kids, and you do not want to use for baking purchased Chemistry.

So let's cook home! It is easy.

Ingredients for home baking powder for dough:

• 12 g of wheat flour or potato starch;
• 5 g of food soda;
• 3 g of citric acid.

We mix the listed ingredients - and the home baking powder is ready.

For accuracy, it is better to use electronic scales, if they are not, then we will try to calculate. The teaspoon of flour with top weighs 8 g, it means that we take about one and a half teaspoon of flour; 1 teaspoon without the top of soda and a little less than a half-wing spoon, citric acid.

How is the baking powder?

As you know, add it to the dough is not directly, but pre-mixing with flour.

Flour, carefully mixed with a breakdler, sift in a bowl with liquid ingredients - eggs, milk, melted oil or what is prescription. Finding into the liquid contained in the tearfulness of the acid and the soda enter into a rapid reaction, the result of which is exactly what we need - many carbon dioxide bubbles and lush, fluffy pastries!

How to make a baking powder (bakery powder at home) and 2 ways to quench soda

The previous recipe was flooded with me half a year, because there was a breakthrower, which I had long and stubbornly forget to buy. Just to sneeze soda vinegar I, as you understand, could not in this case. The other day again needed a baking powder, but it was not in the nearest stores. Therefore, I had to find a discharge recipe. Although it is possible in this case to apply the term recipe? It doesn't matter, the main thing is that it turned out to be easier than simple.

Compound
Food soda - 4.8 g
Lemon Acid - 3.0g
Flour - 12.2g
Here such weight ratios are selected so that the soda completely reacted with acid and there is no unpleasant soap taste in the baking. Of course, to measure everything up to a milligram at home is hardly, so let me round the values \u200b\u200band use a measured spoon instead of weights. Soda will be slightly larger, but it does not upset me, because in my pastry there are almost always there are products containing either milk or fruit acids (kefir, sophistication, cottage cheese, serum, plow, honey, fruit and vegetable puree). These acids will react with "excess soda", and it will not be felt.

Cooking
I fill in a clean and absolutely dry can of 12 teaspoons of flour. (I have a measured spoon from the bread maker). Flour is added for the convenience of dosing the bass. Manufacturers sometimes use potato starch instead, increasing the shelf life of the product. Once again it emphasizes that the bank must be dry, otherwise the subsequent components will react immediately and without hitting the dough.



We measure 5 teaspoons of soda.

Add 3 teaspoons of citric acid.


I have such a jar for about two weeks, so the disintegrator will not have time to track. If you plan to use it longer, put a piece of sugar in a jar, to eliminate humidity. The jar is better to sign.

How to use a baking powder
Busty and soda interchangeable
1 - 1.5h.l. Deliver \u003d 0.5h.l.Sod.

Usually the bars are mixed with flour. If the flour is added several times, the bars is mixed with the last portion.

There are also such recipes in which the soda and baking powder are indicated. It's not a mistake. Here the soda does not break, but obscures acidic products (cottage cheese, honey).

In addition, recipes are found, where they offer to use carbon dioxide (sodium saline ammonic acid). It can be replaced by soda. By the way, this salt is also used to prepare a baking powder in an industrial way. Apparently you can buy it separately.

Since I write on this topic, I will write about methods of soda harvesting.
First method (classic)
At the tip of the tablespoon, the soda is recruited. A pair of acetic acid drops and several milliliters of water drops. The reaction of the interaction of the salt of weak acid with severe acid begins, sodium acetate, water and carbon dioxide (which breaks) is released. As soon as the separation of gas is over, add the contents of a spoon in the dough, quickly stirred and bake or fry. It is necessary to stir well, otherwise the product will rise unevenly. The question arises: why dough breaks down if the reaction is over in a spoon? The fact is that this reaction is endothermic, that is, it goes with the consumption of warmth. At a certain point, the mixture is cooled and the reaction stops. With heat treatment, the reaction is resumed and is already to the end, breaking our dough.
Second way
Acid is added to the liquid, soda to the last portion of flour. All this is mixed, and in the oven. The reaction begins immediately in the test. The method is good because the soda and vinegar can be well mixed with baking components in advance, and the product will rise evenly. Some indicate that soda with acid to achieve the result is spent less. I wonder how many soda for life a person eats up and is it worth saving on it?

Finally, I will still write this magic formula that lifts us baking and mood (since I dug up the structure of the organic textbook with such luck).
NaHCO3 + CH3COOH \u003d CH3COONA + H2O + CO2 - Q

And for the most patient, the photo of the investigative experiment spent in my kitchen