Can yeast and baking powder be used together. Culinary tricks

Most baking recipes include a baking powder in the ingredient list. To make the baking tender and airy, it is worth figuring out why baking powder is added to the dough and how it can be replaced.

Why add baking powder to the dough

The dough will never turn out fluffy and loose without yeast or baking soda added to it. The baking powder also copes with the same task, but what is it?

What baking powder is made of and when to add it to the dough

If you examine the packaging with the composition, it will become clear that the baking powder is the same soda with the addition citric acid and flour, sometimes starch is added. The beauty of it finished component is that all components are selected in optimal proportions. The acid reacts with alkali to give off carbon dioxide.

This happens strictly at the right time, which is difficult to achieve if you put the soda on your own.

When to add baking powder to dough? Usually in recipes little attention is paid to this point, nevertheless it is very important. If you make a mistake, the reaction will start too soon or too late and the desired effect will not be achieved.

When it comes to batter, then you can loosen it at the very end, when it is already ready. All ingredients will have time to dissolve and begin to interact actively when they get into the oven or pan.

In order for the baking powder to be evenly distributed in the hard dough, put it in flour and mix thoroughly, and then combine it with the rest of the ingredients.

It is not always clear how much baking powder to add to the dough when baking soda appears in the recipe. In order not to be mistaken, you can remember a simple ratio: one teaspoon of baking soda is equal to three tablespoons of baking powder. You can also take into account that 400 grams of flour takes about 10 grams of powder.

It is important to consider that baking powder does not always successfully replace regular soda. For example, if honey is used in baked goods, it will have to be discarded.

How to add baking powder to dough? You need to gradually add the powder, stirring the dough, until it is evenly distributed.

Necessary preparations.

Brush with softened butter or margarine on a baking dish. If necessary, sprinkle with flour or bread crumbs... With a split mold, only the bottom needs to be greased. After greasing, line the rectangular shape with baking paper, then the product will be easier to remove from the mold.

Beat butter or margarine until soft. It is best to get the oil out of the refrigerator in advance and leave it at room temperature... Then beat it with a whisk mixer at the highest speed. Stir in sugar gradually.

Beat until an elastic homogeneous mass is obtained.

Add sugar in portions to the fat and mix thoroughly (the addition of honey should also be gradual, portioned).

Add eggs.

You cannot add all the eggs at once to the butter mass mixed with sugar (honey), they will mix poorly. Each egg must be mixed for ≈ 1/2 minutes. The eggs must be removed from the refrigerator beforehand: adding cold eggs can curd the dough, which can, however, be corrected by adding flour.

Mix flour with baking powder, sift through a sieve and stir.

If the recipe also provides for starch or cocoa powder, then they must also be mixed with flour (exception: marble cake). Sifting loosens the flour, making the baking powder more evenly distributed throughout the flour.

Whole grain flour is simply mixed with baking powder. Mix the flour, mixed with baking powder and sifted through a sieve, in portions to the butter mass at medium beating speed of the mixer. If the dough is too tight, you can add a little milk. As soon as flour (and, if necessary, milk) is added to the dough, it does not need to be stirred for a long time, otherwise uneven loosening of the product (bubbles) will occur. Ready dough must be mixed at medium mixer speed.

Add enough milk so that the dough hardly comes off the spoon.

The amount of milk depends on the absorption capacity of the flour and the size of the eggs. The dough has the correct consistency when it hardly comes off the spoon.

Stir nuts, chocolate or fruit into the dough. These ingredients are added to the dough at the very end at medium speed and not for long. Stirring for too long can cause the fruit to stain the dough in an unattractive way.

Fill the prepared form with dough.

Fill the prepared form with the prepared dough by 2/3 of its volume and smooth.

Baking pastry.

Bake immediately after cooking and be sure to follow the directions in the recipe.

First let the baked capsule-shaped pie stand for 10 minutes and then transfer to the wire rack. The base from the split form must be removed immediately.

Readiness test.

Stick a wooden stick into the center of the baked product. If the dough does not stick to it, then the cake is ready. After taking it out of the oven, let it stand for 10 minutes and transfer to a wire rack. The product must be carefully separated from the form with a smooth rim with a knife, and only then taken out.

Original post My_Culinary_book
Thanks! I'll try!

I found a recipe in my old notes yeast dough called "Air", which at first glance combines the incompatible - yeast and soda. I rummaged in books and walked through the Internet, read reviews and arguments on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditional. And on this basis, I concluded that until you try it, you will not understand anything (it was not for nothing that I once wrote down the recipe). I made it once and the dough turned out to be just a fairy tale!
It's with apples

Thought it might just be an accident, lucky? Yesterday I made dough again and baked pies from it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast flavor, no soda.

Yeast dough with the addition of soda "Air"

It will take
2 tablespoons milk, 200 g margarine, 3 tablespoons sunflower oil odorless, 2 teaspoons of dry yeast, 1 teaspoon of baking powder or 0.5 teaspoon of baking soda, 2 tablespoons of sugar, 1 teaspoon of salt, 2 eggs + 1 egg for greasing, 1 kg 50 g - 1 kg 200 g of flour or if for glasses (250 gr), then 6.5 - 7.5 glasses.

Advice
It is better to sift the flour for the dough to get rid of solid impurities and saturate it with air, making the dough more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. Flour with a high gluten content is considered the best. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and stir everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, stir well, then add two tablespoons of sunflower oil and add the rest of the flour a little, stirring well. The dough should be elastic and smooth, but it still sticks to your hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with plastic wrap or a napkin and leave for 30-40 minutes.

If the dough has come up and the filling is not yet ready, knead the dough, cover it again with foil and set aside.
When everything is ready, you can start sculpting pies,

Once they come up, gently brush them with an egg. And to make the pies more beautiful and shine better, grease with an egg again.
I am very sorry that I didn’t write about the temperature regime earlier and because of this, not all the pies turned out, but better late than never
Bake the pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown... The baking time depends on the oven. If the pies are browned on top and pale below, then cover them with a sheet of paper and continue baking until the bottom of the pies is done.

Any filling is suitable for pies. But with this dough I liked the not sweet one more.

Since, for my taste, for sweet pastries the dough should be more rich. But as you know, there are no comrades for taste and color.
For the sake of experiment, I also baked sweets,

So my sweet cakes raspberry jam not stale, they were swept away on the same day.

I will be very glad if my dough is to your taste - dear Mom!
Have a nice tea and happy baking!

From time to time I come across a dough recipe in the Internet, which includes yeast, and soda or baking powder. I was surprised ... and recently I came across a bag, more precisely, in the photo of the packaging of a baking mixture made of dry yeast and baking powder. Thoughtful ... and tried one of the options for yeast dough with soda!

Baking soda is especially suitable for rich yeast dough, i.e. which contains a large amount of fat, for him it is an emulsifier. Soda gives yeast baked goods a yellowish color, this is a good solution when you don't want to grease the surface with yolk. Soda also affects the flour gluten, weakening it, and the products do not shrink when rolling and forming. The properties of soda prevent the yeast dough from peroxidation, which is useful if the dough is prepared in advance.

Either way, just try the yeast dough with baking soda, maybe this is the option for you.

Prepare ingredients according to the list. I like the yeast that mixes with the flour rather than dissolving in the liquid.

I'm not a fan of kneading dough with my hands, I entrust this business to a bread maker. Either mode will work. Mode " Unleavened dough", which kneads for 15 minutes, and then rises at room temperature. Mode" Yeast dough ", in which the total cooking time is 1 hour 20 minutes, during which kneading, raising at a warm temperature, kneading and the second rise.

Alternatively, knead the dough by hand.

First you need to mix the liquid ingredients at room temperature: milk, kefir and vegetable oil, add a pinch of salt.

Then add flour with sugar, baking soda and dry yeast. It is better not to report the flour than to shift it, because it is easier to adjust the dough with flour later than with liquid. The amount of sugar depends on how sweet filling will be baked goods or with savory.

Knead to a homogeneous soft dough.

Such dough rises well even in the refrigerator, and at room temperature in almost 20 minutes it is ready for use.

Use yeast dough with baking soda to make any pies: with sweet or savory filling, no toppings or even pizza. It rolls out well, and in the end I got three delicious pizza on thin crust with half-smoked sausage and.

Enjoy your experiments!