Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point leavening agent and is often used in the production of cakes and cakes.

Baking powder is a kind of white powder, which contains acid substances such as baking soda powder and corn flour as filler. When baking powder reacts with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gas will be released during baking and heating, which will make the product expand and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. Fast-reaction baking powder starts to work only when it is dissolved in water, while slow-reaction baking powder starts to work during baking and heating. Among them, "double reaction baking powder" has the reaction characteristics of fast and slow baking powder. The baking powder purchased in the market is generally "double reaction baking powder".

Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.

As a filler in baking powder, corn flour is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as much as possible to avoid premature failure due to moisture.

Although this leavening agent has the characteristic of making the West Point swell, excessive use will make the finished product rough in texture and affect the flavor and even appearance, so pay attention to the dosage when using it.

Introduction of baking materials:

High-gluten flour —— Wheat flour with protein content above 12.5%. It is one of the main raw materials for making bread. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

The protein content of medium gluten flour-wheat flour is between 9%- 12%, which is mostly used in Chinese dim sum steamed bread, steamed stuffed bun, jiaozi and some western cakes, such as egg tart skins and pie skins.

The protein content of low-gluten flour-wheat flour is between 7% and 9%, which is one of the main raw materials for making cakes. It is also one of the main ingredients of mixed cake.

After chlorine treatment, the acid value of the original low-gluten flour was reduced, which was beneficial to the cake structure.

Whole wheat flour-Wheat flour contains its outer bran, so the ratio of endosperm to bran is the same as that of raw wheat. It is used to make whole wheat bread and cakes.

Wheat germ-the wheat germ part is separated from the body during grinding and used to make germ bread. Wheat germ is rich in nutritional value, especially suitable for children and the elderly.

Bran, the outermost epidermis of wheat, is often used as feed, but it can also be mixed with high-gluten white flour to make high-fiber bran bread.

Rye flour-it is ground from rye. Because its protein content is different from that of wheat, it does not contain gluten, and most of it is mixed with high gluten wheat flour.

Oatmeal-usually oatmeal, is used in baking products to make miscellaneous grains bread and biscuits.

Corn flour-small, fine-grained, ground from corn, used as corn flour bread and miscellaneous grain bread in baking products, such as mass-produced French bread, and it can also be sprinkled on flour boards for the purpose of anti-sticking of dough on the back.

Corn starch, also known as corn flour, is corn starch. When it is dissolved in water and heated to 65℃, it will begin to expand and produce gelation. Most jelly materials are used for pie stuffing or cream pudding stuffing. You can also add the formula of cake to appropriately reduce the gluten of flour.

White oil-commonly known as chemical lard or hydrogenated oil-is a kind of solid white oil which is deodorized and decolored by oil plants and then hydrogenated to varying degrees. It is mostly used to make shortcakes or replace lard.

Frost-There are two kinds of products, water-containing and anhydrous, which are the same as white oil, but the refining process is whiter, the oil is better and the oil quality is Bai Jie. White cream with water is mostly used for making decorative cakes, while white cream without water is mostly used for high-grade west points such as cream cakes and cream frosting.

Emulsified oil-adding different emulsifiers to white oil or snow-white cream can make water and oil mix evenly without separation during cake making, which is mainly used to make high-content cream cakes and cream ornaments.

Cream-there are two kinds of water and anhydrous. Real cream is extracted from milk and is the main raw material for making high-grade cakes and western-style cakes.

Ghee-There are many kinds of ghee. The best ghee belongs to the second-class anhydrous cream, and the most commonly used ghee is processed ghee, which is made by adding yellow pigment and cream essence to hydrogenated white oil. Its color and fragrance are similar to real ghee, and it can be applied to any kind of baking products.

Ma Qilin-its water content is 15% ~ 20%, salt content is 3%, and its melting point is high. It is a substitute for cream and is mainly used in cakes and western-style cakes.

Crispy magic thread-this oil contains animal butter with high melting point and is used in cakes, crispy bread and puffed multi-layer products. Generally, the water content cannot exceed 20%.

Lard-extracted from pig fat, it can also be used in bread, pies and various baked products in Chinese and western pastry.

Liquid oil-Oil that is liquid at room temperature (26℃) is classified as liquid oil. The most commonly used liquid oils are salad oil, rapeseed oil and peanut oil. Peanut oil is most suitable for Cantonese moon cakes, while salad oil is widely used in Qifeng cake and sponge cake.

Coarse sugar-white sugar, with coarse particles, can be used to make bread, cakes or sprinkled on the surface of biscuits.

Fine sugar-is a kind of sugar commonly used in baking food production. Except for a few varieties, everything else is suitable, such as Qifeng cake.

Powdered sugar-usually used for icing or cream icing and products with less water content.

Brown sugar-Brown sugar has a strong smell of syrup and honey, and is often used in baked products with dark color or strong smell.

Honey-mainly used in cakes or cakes to increase the flavor and color of the products.

Inverted syrup-sugar is made by boiling it with water and acid for a certain period of time and cooling it at a suitable temperature. This syrup can be preserved for a long time without crystallization, and is mostly used to replace sugar in China moon cake skin, Shaqima and various products.

Glucose syrup-monosaccharide is the final product of starch after acid hydrolysis. Contains a small amount of maltose and dextrin. Can be used in some cakes.

Malt syrup, a disaccharide, is the product of starch hydrolysis by enzyme or acid. Contains maltose and a small amount of dextrin and glucose.

Caramel-sugar turns brown-black after being heated and melted, and is used as perfume or instead of pigment.

Whipping sugar-the converted syrup is stirred into blocks for the surface decoration of cakes and western pastry.

Milk-fresh milk, containing 3.5% fat and 88% water. Mostly used for tower products at West Point.

Condensed milk-concentrated milk with sugar, also called condensed milk.

Whole milk powder-the product of dehydration of fresh milk, contains 26% ~ 28% fat.

Fat-free milk powder-skim milk powder, most commonly used in baking products. Instead of milk, it is usually mixed with one tenth of skimmed milk powder and nine tenths of water.

Cheese, also known as cheese in China, is concentrated from casein in milk, which is used in West Point and making cheesecake.

Fresh yeast-an expanding agent widely used in bread dough fermentation in large factories.

Instant dry yeast-granular dry yeast formed by dehydration of fresh yeast. Because of its convenient use and easy storage, it is the most widely used yeast for making bread and steamed bread.

Baking soda-scientific name sodium bicarbonate, one of chemical expansion agents, alkaline. Commonly used in cake recipes with strong acidity and cake recipes.

Baking powder-also known as baking powder, one of the chemical leavening agents, can be widely used in the formulations of various cakes and cakes.

Smelly powder-the scientific name of ammonium bicarbonate, one of the chemical leavening agents, is used in cakes that need to be puffed. It is hardly used in bread cakes.

Tatar powder-acidic substance, which is used to reduce the alkalinity of protein and convert syrup into cooking.

Citric acid-acid salt, used to boil invert syrup.

Egg powder-dehydrated powdery solid, including protein powder, egg yolk powder and whole egg powder.

Functional differences of several common baking accessories

Summarize the usage differences of several similar Dongdong, welcome to discuss together.

1.B.P (baking powder) powder and baking powder. Although they are all leavening agents, B.P is mainly used for the fermentation of cakes and other foods that need soft taste. The baking powder is mainly used for the fermentation of foods that need to be chewed, such as steamed bread. In usage, BP can be mixed with flour, and baking powder needs to be mixed with warm water first.

2. Butter, shortening and margarine all have the function of shortening dough. Butter can be any anhydrous oily product. According to different tastes and different product quality requirements, there will be some differences, mainly including different melting point, different water content and different cream flavor. Like margarine, it is a kind of butter, which refers to hydrogenated margarine. Shortening is what we usually call it. There is also a kind of margarine with high water content and low melting point, which is not suitable for baking. Shortening is a kind of solid margarine, which is divided into block and flake, and there is no essential difference between them. It's just that thin slices are more suitable for closed oil slices. Butter is the most suitable for making cakes, which is a special oil for cakes and has a high ignition point. See oily margarine or pastry margarine.

3. Cheese powder and custard powder. These two things are different. The confusion from them is mainly due to the transliteration of cheese, right? Some people turn it into cheese, others turn it into cheese, hehe. Cheese powder is Greated Cheese, which is a powdery product of pure cheese products; Custard powder, on the other hand, refers to a seasoning, which is mainly used in the fillings of egg tarts, pies and cakes to increase sweetness, lubricity and softness.

4. Tower powder and baking soda. Both tartar cream and baking soda play the role of acid-base neutralization. The difference is that baking soda is acidic in the neutralization formula and is alkaline in itself. Tata itself is acidic, which is used to neutralize the alkalinity of protein, so it is easier to expand and has stronger toughness. Baking soda can also darken the color of the product, so it is often used in the west point of chocolate cake. Tatar powder can make the protein whiter when it is sent away.

1.B.P (baking powder) powder and baking powder. Although they are all leavening agents, B.P is mainly used for the fermentation of cakes and other foods that need soft taste. The baking powder is mainly used for the fermentation of foods that need to be chewed, such as steamed bread. In usage, BP can be mixed with flour, and baking powder needs to be mixed with warm water first.

I usually call it BP baking powder, and baking powder is called yeast. The yeast I use is fresh. Short shelf life and slight odor. When I was a child, when I made steamed bread at home, I often left similar wet noodles for the next fermentation. Actually, it has the same function.

When using yeast, you usually use twice as much flour. Mix BP and flour evenly.

BP is available in Jenny House, and yeast (granules) is available in Huatang and other places.