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hanhpetty
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Join Date: Mar 2008
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Old 03-27-2008 , 12:41 PM     hanhpetty est dconnect  search   Quote  
Baking soda va baking powder co khac nhau khong?.Cong dung cua chung la gi.
Chung co phai la bot noi de lam banh khong?>Tai sao nhieu khi em xem cach day lam banh co khi nguoi day deu dung ca 2 thu nay trong cung 1 thu banh.Vay no khac cong dung ha?.
Isabella
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Old 03-27-2008 , 05:29 PM     Isabella est dconnect  search   Quote  
Hanh,


Yes, baking powder là bột nổi để làm bánh . Read the following article to know more about baking powder and baking soda
^

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

How Are Recipes Determined?

Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

Substituting in Recipes

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
Isabella
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Old 03-27-2008 , 05:32 PM     Isabella est dconnect  search   Quote  
Why use both?

Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
duyanhduyem
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Old 03-27-2008 , 05:50 PM     duyanhduyem est dconnect  search   Quote  
Quote :
Originally Posted by Isabella
Why use both?

Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
hi dì Isa nghe tiếng dì đã lâu nay con muốn chào dì
sẵn dì cho con hỏi con nghe nói có loại bột mì số 8 là laọi bột gì vậy dì . thanks dì
Isabella
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Old 03-28-2008 , 11:27 AM     Isabella est dconnect  search   Quote  
Duyanhduyem,


Cái đó dì chịu thua . Bên Mỹ toàn là All purposes flour, cake flour, wheat starch, không có xài số như VN . Dì mới biết nấu ăn từ ngày sang Mỹ, nên mấy ingredients của VN dì mù tịt .
CuongPhong
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Join Date: Nov 2003
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Old 03-28-2008 , 11:33 AM     CuongPhong est dconnect  search   Quote  
Quote :
Originally Posted by duyanhduyem
hi dì Isa nghe tiếng dì đã lâu nay con muốn chào dì
sẵn dì cho con hỏi con nghe nói có loại bột mì số 8 là laọi bột gì vậy dì . thanks dì
Bột mì số 8 ....là bột mì hiệu số 8 chớ bột gì ......dzị mà cũng hỏi, ai biết đường mà trả lời ??? j/k
duyanhduyem
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Old 03-28-2008 , 12:17 PM     duyanhduyem est dconnect  search   Quote  
Quote :
Originally Posted by CuongPhong
Bột mì số 8 ....là bột mì hiệu số 8 chớ bột gì ......dzị mà cũng hỏi, ai biết đường mà trả lời ??? j/k
thanks anh CP
duyanhduyem
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Join Date: Aug 2007
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Old 03-28-2008 , 12:19 PM     duyanhduyem est dconnect  search   Quote  
Quote :
Originally Posted by Isabella
Duyanhduyem,


Cái đó dì chịu thua . Bên Mỹ toàn là All purposes flour, cake flour, wheat starch, không có xài số như VN . Dì mới biết nấu ăn từ ngày sang Mỹ, nên mấy ingredients của VN dì mù tịt .
THANKS dì con mà đọc mấy cuốn sánh nấu ăn bên việt nam 1 chặp là con bị tẩu hoả luôn kô biết họ viết sánh ra để làm gì mà khó hiểu quá
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