DIFFERENCE AND USE OF YEAST, BAKING POWDER

Having trouble distinguishing between yeast, baking powder and baking soda when you first learned to bake? So let's learn how to use each of the above powders together with Bach Hoa Xanh.

Distinguishing yeast from baking powder, baking soda in baking

Mainly used to make bread, to stimulate baking while baking, the ideal operating temperature for yeast will be around 20 - 37 degrees Celsius. There are 3 main types of yeast, fresh yeast, dry yeast, instant yeast. - Fresh yeast is usually very moist, is packed in blocks, used to make cakes will be very delicious, however, the shelf life is quite short and must be stored in the refrigerator.

- Dry yeast has coarse, large, brown seeds. Before adding it to the cake dough, it must be activated by adding yeast to warm water.

- Instant yeast is also dry yeast, does not need to be activated, fine grain can be mixed directly with cake flour. This type of yeast will produce a lot of gas, so only a smaller amount is used than dry yeast. When using yeast, you can mix salt with the flour, then add warm yeast water to the dough, absolutely do not let the yeast come into direct contact with salt.

Baking powder

Baking powder is a dry mixture consisting of baking soda, a small amount of starch and a certain acid. Baking powder has two basic types, single acting and doubleacting.

- Single acting baking powder sẽ làm bánh nở ngay khi tiếp xúc với nước.

- Double-acting baking powder will have 2 stages: the first is the effect after contact with water and the second is the effect when the cake is exposed to heat in the oven. This type is more commonly used and in baking powder recipes, it means double-acting.

- Also known as Bicarbonate of Soda. With ingredients containing vinegar, chocolate, brown sugar (molasses), maple syrup, butter milk... are often combined together to create the baking effect of baking soda.

- Cakes that use baking soda, after mixing the dough (this time the baking soda has been in contact with milk or water), you should bake it as quickly as possible. If left for a long time, the air will no longer be in the flour mixture, causing the cake to rise poorly or not at all.

Good experience Bach Hoa Xanh