How to use baking powder for steamed buns
Steamed steamed buns are one of the traditional Chinese pasta dishes, and baking powder, as a common leavening agent, can help the steamed buns become softer and more delicious. In the past 10 days, how to use baking powder has become a hot topic, with many netizens sharing their experiences and tips. This article will combine the hot topics on the Internet to introduce in detail the correct use of baking powder and provide structured data for reference.
1. Basic introduction to baking powder
Baking powder is a chemical leavening agent whose main ingredients are sodium bicarbonate and acid salts. It produces carbon dioxide gas when it meets water or is heated, causing the dough to expand and achieve a soft and fluffy effect. The following are common classifications of baking powder:
| Type | Features | Applicable scenarios |
|---|---|---|
| Single acting baking powder | Reacts immediately when exposed to water, requires quick operation | Quick pastries |
| Double action baking powder | Dual reaction when meeting water and heating | Steamed pasta such as steamed buns and steamed buns |
2. The correct way to use baking powder
1.Dosage control: The dosage of baking powder is generally 1%-2% of the flour. Excessive use will cause the steamed buns to taste bitter or turn yellow.
2.Mix evenly: Baking powder needs to be mixed evenly with flour first, and avoid direct contact with water or acidic substances, otherwise it will react in advance.
3.water temperature control: The water temperature should not be too high when mixing dough. It is recommended to use warm water around 30℃ to avoid premature failure of baking powder.
4.Wake up time: The proofing time of dough added with baking powder can be shortened to 15-20 minutes. The specific time is adjusted according to the room temperature.
| Amount of flour (grams) | Amount of baking powder (grams) | Wake up time (minutes) |
|---|---|---|
| 500 | 5-10 | 15-20 |
| 1000 | 10-20 | 20-25 |
3. Frequently Asked Questions
1.Can baking powder and yeast be used together?
Yes. Using the two together can shorten the fermentation time and make the steamed buns softer. The recommended dosage of yeast is 1% of flour and 0.5%-1% of baking powder.
2.What should I do if the baking powder fails?
Baking powder needs to be sealed and stored after opening to avoid moisture. If you suspect it is invalid, you can test it with warm water: pour a small amount of baking powder into warm water. If bubbles are generated quickly, it is still effective.
3.What is the reason why steamed buns collapse after being steamed?
It may be caused by too much baking powder, insufficient proofing time, or opening the lid immediately after steaming. It is recommended to adjust the dosage and turn off the heat and simmer for 3-5 minutes before opening the lid.
4. Sharing of popular skills across the Internet
According to discussions among netizens in the past 10 days, the following tips are highly recommended:
| Skills | Description | Source platform |
|---|---|---|
| Sugar and oil assisted method | Adding a small amount of sugar and oil when kneading the dough can delay the reaction of baking powder and make the steamed buns fluffier. | Douyin |
| layered addition method | Mix 1/3 of the baking powder with the flour and add the remaining 2/3 during kneading | little red book |
| Vinegar activation method | Add 1 tablespoon of white vinegar to steamed water to enhance the effect of baking powder |
5. Health Tips
1. Choose aluminum-free baking powder to avoid excessive aluminum intake.
2. Children, pregnant women and other special groups are recommended to reduce their intake of foods containing baking powder.
3. When making homemade steamed buns, try using natural yeast to replace part of the baking powder.
Through the above content, I believe you have mastered the correct method of using baking powder. Remember to adjust the proportions according to the actual situation, and you can steam the perfect steamed buns after a few more attempts!
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