We usually encounter three common baking ingredients in the process of baking: baking powder, yeast, and baking soda. Because they are both types of leavening agents, baking powder, yeast, and baking soda are often confused and often confused with each other in baking recipes.
Baked bread, steamed buns...Which one should I choose? In fact, while baking powder, yeast, and baking soda may have similar effects, they are very different in nature and can have very different effects if used accidentally!
Baking Soda, or sodium bicarbonate, is one of the most commonly used leavening agents in baked goods. Baking soda is often used to make quick-baked goods, such as western pancakes, muffins, scones, cakes, and even some fried foods. It can also be used to make Chinese steamed buns, fritters, and more.
Because of the alkaline chemical composition of baking soda, when it is mixed with an acid, it creates small bubbles of gaseous carbon dioxide. In addition to baking, baking soda can increase the pH of the dough and weaken the gluten, resulting in soft-tasting baked goods. Baking soda is about four times stronger than baking powder, so recipes generally call for only a small amount of baking soda. If too much baking soda is used, it can create a metallic aftertaste.
When to use baking soda?
Western Baking: pancakes, muffins, scones, cakes
Chinese Cuisine: Steamed buns, can also be used as meat tenderizer powder for marinating meat, but the meat needs to be rinsed after marinating.
Small Tips: In addition to being used for cooking, Baking Soda is also a good helper for household cleaning! Perfect for cleaning faucets, dirt, and more! It can also be used to prevent the odor in the refrigerator from being put into the refrigerator!
Baking Powder is a formulated leavening agent, a mixture of ingredients including baking soda, cream of tartar, and cornstarch. Baking powder can be used alone or mixed. While baking powder and yeast leaven in a similar way, they work very differently. One is a chemical reaction and the other is a biological reaction.
It should be noted that when we buy baking powder, there will be formulas containing aluminum and aluminum-free. If you want to avoid aluminum, you must choose aluminum free. In addition, when adding baking powder, you can't add more, it must be appropriate, and it will have a bitter taste if you add more.
When to use Baking Powder?
Western Baking: Cakes
Chinese food: steamed sponge cakes, steamed buns, steamed buns, shortcakes, fried dough sticks
Yeast Yeast should be the most commonly used starter when everyone cooks! The deliciousness of many Chinese meals is inseparable from yeast. Yeast is made up of small, single-celled organisms that consume sugar and expel carbon dioxide. Through this biological reaction, the fermentation of the dough takes place. Yeast can be fresh or dry, and we usually buy dry yeast in the supermarket. To activate dry yeast and allow it to "wake up," it needs to be combined with warm liquid to hydrate it, and sugar to help ferment.
When baking bread and making steamed buns, yeast can help strengthen the elasticity of the dough, making the bread chewier and softer.The dry yeast we buy in the supermarket is usually divided into Instant dry yeast and Active dry yeast. Instant dry yeast is usually more convenient to use. If you are making pasta such as steamed buns at home, I highly recommend Angel's yeast, the effect is very good and the price of small packets is very cost-effective!
When to use Yeast?
Western Baking: Bread
Chinese food: steamed bread, bread cake
The difference between Yeast and Baking Powder, Baking Soda Baking Soda
In general, if we usually like to make steamed buns and other noodles for Chinese food, we only need to prepare yeast! But if you're interested in baking cookies and more, baking powder is also a must!