Every time you make steamed buns, steamed buns or cakes, have you ever struggled with whether to use yeast powder, baking powder or baking soda? They all look like they will make the dough rise, but if used incorrectly, not only will it taste bad, but it will also make the finished product as hard as a brick! Learn the difference and learn how to use them correctly to make your pasta fluffy and delicious!
1. Yeast powder: naturally fermented, soft and chewy
Yeast powder is an active microorganism that ferments to produce carbon dioxide, which causes the dough to rise. It is suitable for pasta dishes that need to be fermented for a long time, such as steamed buns, steamed buns, bread, etc.
2. Baking powder: Expands quickly and is suitable for baking
Baking powder is a chemical leavening agent that quickly produces gas when exposed to water or heat, causing the dough to expand. It is commonly used in cakes, muffins, biscuits, and other foods that do not need to be fermented for a long time.
3. Baking soda: Alkaline leavening agent, suitable for fried foods
Baking soda (sodium bicarbonate) is an alkaline substance that releases carbon dioxide when exposed to acids (such as lemon juice, yogurt) or when heated, causing food to swell. It is often used in fritters, twists, biscuits, and other foods that require a crispy texture.
How to choose? Remember this 3 point!
1. Need fermentation flavor? Choose yeast powder (steamed buns, buns, bread).
2. Want to fluff up quickly? Choose baking powder (cakes, muffins, cookies).
3. Pursuing a crispy taste? Choose baking soda (fritters, twist, soda crackers).
Once you understand the difference, you'll never have to mess around making pasta next time! Try it out and get your baking and pasta levels skyrocketing! 🍞🥖🍰
Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not do it yourself without medical qualifications, if you feel unwell, please go to the hospital in time.