The role and efficacy of baking powder

In life, many people like to steam buns at home, but steamed buns must use fermented flour. So in order to make the flour rise quickly, some people will use baking powder. The ingredient of baking powder is alkali, so it can promote the rapid fermentation of flour when used, but it must be used in moderation, otherwise the fermented flour will taste bitter. So what are the functions and effects of baking powder?

Suitable for people

It is edible for the general public

Baking powder is a compound leavening agent, also known as foaming powder and fermentation powder, mainly used to make pasta. Baking powder comes in two types: sweet type and practical type. It is a fast leavening agent, mainly used for the rapid fermentation of grain products. People often use baking powder when making cakes, steamed cakes, buns and steamed buns. Baking powder is also widely used in making pasta.

Nutritional value of baking powder

The efficacy and function of baking powder

Baking powder, also known as foaming powder and fermentation powder, is mainly used as a quick leavening agent for pasta foods. Some baking powders are divided into sweet type and edible type. They are a kind of fast fermentation agent. Not only do they ferment quickly, but they are also not easily affected by environmental factors such as temperature and humidity. They are mainly used for the rapid fermentation of grain products.

How to make baking powder

1. Zucchini and Mushroom Box

Ingredients: 1 zucchini, 100 grams of meat filling, 5 shiitake mushrooms, 1 egg, appropriate amount of green onions, appropriate amount of minced ginger, appropriate amount of oyster sauce, appropriate amount of pepper powder, appropriate amount of flour, appropriate amount of starch, appropriate amount of baking powder, appropriate amount of pepper salt, appropriate amount of chili sauce, appropriate amount of oil and salt.

practice:

1. Cut the zucchini into two thin slices, add appropriate amount of salt, minced ginger, pepper and oyster sauce to the meat filling, stir evenly in one direction, and marinate for ten minutes;

2. Add diced mushrooms and green onions; stir in the same direction as above and set aside; put appropriate amount of mushroom and meat filling into the zucchini slices;

3. Use eggs, flour, starch, baking powder, appropriate amount of salt and pepper, and then add a certain amount of water to make a batter of appropriate thickness; put the prepared zucchini box in the batter and let its surface be evenly coated with a layer of batter;

4. When the oil in the pot is hot, put the zucchini boxes in and fry until light yellow, then take them out; turn on high heat, when the oil temperature rises to 90% hot, put in the zucchini boxes, fry until golden, then take them out; place them on a plate and sprinkle some pepper salt on the surface.

2. Mushroom meatballs

Ingredients: 600g pork (500g lean meat and 100g fat), 100g mushrooms, 10g salt, 25g cooking wine, 12g sugar, 1g white pepper, 4g baking powder, 12g corn starch, 5g dark soy sauce, 1/2 teaspoon red yeast rice, 2g chicken essence, and 10g salad oil.

practice:

1) Wash the pork, drain it and place it on a chopping board. Use a knife to separate the fat from the lean meat. Cut the lean meat into strips and then into dices. Dice the fat meat as well. Take a small amount of the lean meat and put it into a food processor. Blend it for 5 seconds and take it out. Blend all the lean meat into minced meat and the fat meat into minced meat.

2) Put the minced lean meat and minced fat into fresh-keeping bags respectively; use a rolling pin to flatten them and put them in the refrigerator to freeze; when the minced meat clumps, take them out and break them into small pieces by hand and put them into the mixing bucket;

3) Add salt, stir slowly at first and then gradually increase the speed, and stir the minced meat at high speed without splashing. Stir until the minced meat is somewhat transparent, the color becomes lighter, and there are no red meat particles. Break the frozen fat into pieces and add them, and continue to stir evenly.

4) Add cooking wine, sugar, white pepper, corn starch, salad oil, dark soy sauce and chicken stock and mix well; wash and drain the mushrooms, cut into small pieces; put the mushroom pieces into a mixing bucket; add red yeast rice and mix well; add baking powder; continue to mix well;

5) Put a little water on your hands, grab a handful of meat filling, and squeeze out meatballs with your thumb and forefinger's mouth; take the meatballs out with a spoon and put them in a bowl or directly in a pot; put an appropriate amount of water in the pot and heat it to about 80 degrees; pour the meatballs in, boil over high heat, then turn to low heat and cook until the meatballs float, then take them out