Baking powder, also known as baking powder, baking powder, and fermentation powder, is a commonly used food swelling agent and leavening agent, widely used in the rapid loosening of noodle products.
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“The classic Hong Kong style tea, Cha siu bao, is made by cutting it into small pieces and adding oyster sauce and other seasonings as stuffing; And the improved fermented dough commonly used in the north is used outside, which needs to be kneaded into a bird cage shape during packaging, and finally steamed in a steamer. If the fermentation is proper, the steamed bun will naturally crack at the top after steaming. In fact, it can be said that it is a flowering Mantou with barbecued meat stuffing. Cha siu bao are generally about 5cm in diameter and three or four in one basket. Good Cha siu bao is filled with moderately fat and thin Barbecued Pork Bun. After steamed, the bun is just soft and smooth, slightly split to reveal the Barbecued Pork Bun filling, which exudes the fragrance of Barbecued Pork Bun.”
Ingredients
- Chuck roll (500g)
- Cake flour (400g)
- Corn flour (100g)
accessories
- Barbecue Sauce (appropriate amount)
- Scallion (appropriate amount)
- Soy sauce (appropriate amount)
- Cooking wine (appropriate amount)
- Oyster sauce (appropriate amount)
- Bubble powder (appropriate amount)
- Shuidian powder (appropriate amount)
- Oil and salt(appropriate amount)
- Ginger powder (appropriate amount)
- Garlic (appropriate amount)
Kitchen utensils
steamer
classification
Main course Baozi; Salty and Sweet; Steaming Hours Advanced difficulty
Usage of baking powder
Food ingredients
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baking powder
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yeast powder
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flour
Method/Steps
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According to the duration of the swelling effect, baking powder can be prepared in fast, slow, or dual reaction (dual effect) ways. The rapid reaction foaming powder starts to react as soon as it dissolves in water, while the slow reaction foaming powder needs to undergo expansion effect during the heating process. The dual reaction has both fast and slow effects. Rapid foaming powder reacts extensively when used in water, and its swelling and loosening effect is no longer significant during baking, steaming, and frying. However, slow foaming powder needs to wait for the food to solidify before it begins to swell during the heating stage, and the effect is not ideal. Therefore, it is recommended to ferment pasta and choose double effect baking powder as much as possible.
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In addition, it is also necessary to consider the type of food to be made when choosing baking powder. For steamed and baked foods, try to choose double effect baking powder; When making fried foods, if they are quickly cooked, you can speed up the soaking and powder making process. If you need to fry for a long time, it is best to choose slow soaking and powder making or double effect soaking and powder making.
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Due to the excessive addition of baking powder, the resulting noodles may have a bitter and alkaline taste. Therefore, in terms of dosage, the weight ratio of baking powder to flour is generally between 1:99 and 2:98. But if the amount of baking powder added is too little, it cannot quickly and massively produce foods such as noodles and pastries. At this point, the weight ratio of baking powder to flour can be adjusted to 3:97 to 4:96, and it is best to choose sweet and fragrant baking powder to prevent bitter and alkaline flavors from appearing on the surface.
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Mix the dry powder of baking powder and flour evenly, then add water and flour. After kneading the dough, if it is done quickly or with double effect soaking and powder grinding, it can enter the steaming, baking, and frying process; If fermentation is required, let it stand and ferment.
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In terms of fermentation time, quickly soak and ferment the flour for about ten minutes. If the amount of flour is large, the time can be adjusted appropriately, up to half an hour at most; Slow reaction foaming powder fermentation takes about half an hour; Double effect foam powder fermentation takes about ten minutes. These fermentation times are based on personal experience, and may vary depending on the type of powder used and the amount of powder used. They are provided for reference, and the specific fermentation time should be observed and compared according to one's actual situation in order to grasp the optimal fermentation time.
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To improve the taste of the pastry and save time, yeast powder and baking powder can be added simultaneously for flour fermentation. In this way, the amount of baking powder used will be reduced, and the bitter and alkaline taste of baking powder will also be weakened. It can also reduce the accumulation of baking powder in the human body and improve the taste of the pastry. At the same time, this method is more time-saving than simply fermenting with yeast powder, and also reduces the amount of yeast powder used, saving costs. This balances time-saving, health, and cost savings.
