![]() Since it has a definite shelf life, it works best if stored in an airtight container in a cool, dry place. However, excess of this added to a recipe can result in a soapy taste with a coarse, open crumb. It combines with moisture and an acidic ingredient present in the batter, which results in a chemical reaction that produces bubbles of carbon dioxide that expand under oven temperatures, causing the baked food items to rise.ĭue its ability to turn cocoa powder reddish-brown when baked, baking soda is commonly used in Devil’s food cake and many other cake recipes. ![]() Double-acting powder usually contains calcium acid phosphate, which releases a small amount of carbon dioxide when mixed with water and baking soda, but much more carbon dioxide when the recipe is heated. Also called sodium bicarbonate or bicarbonate of soda (alkali), it is alkaline in nature and commonly used in recipes containing acidic ingredients, like vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits, and maple syrup. Double-acting powder produces additional bubbles as the recipe is heated in the oven. ![]() ![]() However, when your larder does not have it, you need to opt for something else.Īs the name suggests, baking soda is a leavening agent, which is primarily used for baking purposes. Very few things can stand in for baking soda and replicate effects it has in baked products – taste- as well as texture-wise.
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