What are the 11 types of baking powder? Will eating baked potato chips make you fat?

There is still a considerable gap between my country's baked goods and those of other countries in the world. Whether it is processing technology, finished product quality, or production scale, color and variety, there is still a lot of work to be done. In particular, my country's baked goods have not yet played their due role in the national economy, and have not had a huge impact on the modernization of the diet and life of the general public. For example: bread is the staple food of the people in many countries in the world such as Europe and the United States. Its industrialization and automation development has played a huge role in reducing the housework of the general public, making diet convenient and rational, saving energy, and liberating productivity. So what are the 11 kinds of baking powder? Will eating baked potato chips make you fat? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are the 11 types of baking powder?

2. Will eating baked potato chips make you fat?

3. How to make baked potato chips

What are the 11 types of baking powder?

Baking Soda:

The main ingredient of baking soda is sodium bicarbonate (NaHCO3). Because it is alkaline, when it is used as a leavening agent in baking, the ingredients must contain acidic liquid (such as milk, yogurt, lemon juice, etc.) to neutralize it. The gas produced can make the baked cake more fluffy, the biscuits more colorful, and the taste more crispy. In addition, baking soda is also widely used for cleaning and deodorization. It is a very convenient natural cleaner.

Baking Powder:

As "leavening agents" that help improve the taste of baked dishes, what is the difference between baking powder and baking soda? Baking powder is actually composed of alkaline baking soda and other acidic substances. It can form a chemical reaction on its own and make the dough expand, so if there are no acidic ingredients in the recipe, you can use baking powder instead.

Baking soda and baking powder are "leavening agents" for making cakes, which can make the cake taste better.

Dusty Yeast:

When making bread, buns or steamed buns, which require fermentation, yeast powder is used to help the dough expand. It is generally divided into fresh yeast, dry yeast and instant yeast. The most easily available on the market is instant yeast, and the dosage is about 1-1.5% of the flour.

Custard Powder:

Custard powder is a white powder extracted from egg yolks, also known as egg yolk powder and custard powder. It will turn into milky yellow when added with water and stirred. It is often used in the cream filling of Western desserts and as a cake layer.

Cream of tartar:

Cream of tartar is an acidic natural white powder. It is used as an acid in cooking. It is most commonly used to help egg whites to be whipped and balance the alkaline egg whites, making them easier to expand and more beautiful in color. The longer the alkaline egg whites are stored, the stronger the alkalinity will be. Therefore, if you use old eggs to make pastries, you need to add cream of tartar, otherwise you can omit it.

Adding cream of tartar can make the egg whites whipped more successfully and beautifully.

If you don't have tartar cream on hand, you can use acidic liquids such as lemon juice or white vinegar instead. Generally speaking, one teaspoon of tartar cream can be replaced by one tablespoon of lemon juice or white vinegar, but it may not achieve the same effect.

Corn Scrach:

Corn starch, chestnut flour or cornstarch is also commonly used in Chinese cuisine, such as thickening and deep-frying. Corn flour is also a popular ingredient in desserts. When making Western-style pastries, adding a small amount of corn flour can reduce the gluten content of the flour, which helps to make the cake softer when eaten. In addition, corn flour is also often used to make traditional pastries with a firmer texture, such as Taiwanese snow cake and Nanyang-style fragrant orchid cake.

Do not use too much, otherwise the cake will not expand, the texture will become rough and the taste will be bad.

Vanilla Powder:

Vanilla powder is a powder extracted from vanilla pods. Like vanilla extract, it can remove the eggy smell of cakes and add fragrance. Powdered vanilla powder does not need to be added with water. It can be directly poured into flour and stirred. It is very convenient. Both can be used interchangeably, but it should be noted that the amount of vanilla powder must be slightly more than that of vanilla extract. Generally speaking, vanilla extract is more commonly used in making puddings, egg tarts and mousse, while vanilla powder is mostly used in cakes and biscuits.

Sugar Podwer:

White fine powder, finer than other sugar particles, divided into 2X, 4X, 6X and 10X grades according to the particles that can pass through the sieve, of which 10X is the most common. Powdered sugar must be sifted when used, and is most commonly used to whip cream or decorate the outside of desserts. Gelatine Powder:

Extracted from animal connective tissue, also known as animal glue or gelatin, it is a meat product with a slight fishy smell. The melting temperature is about 40 to 80 degrees. If the temperature is too high, it will not solidify. It is usually used to make mousse and cheesecake to make the finished product taste smoother.

When using, you must first soak the powder in 5 times the amount of water and let it stand. After it absorbs water and expands, stir it in a water bath and heat it until it is completely dissolved. Then you can use it.

Jelly T

The processed and proportioned plant powder must be heated to above 80 degrees to melt evenly. The finished product can solidify into a transparent jelly at room temperature, and its taste is between gelatin powder and agar powder. It is suitable for making jelly, also known as jelly powder.

Agar Powder:

Extracted from red algae, it is known as plant-based gelatin. It is a light yellow transparent powder that can absorb twenty times the amount of water and expand. It needs to be heated to above 40 degrees to dissolve before use. It is generally used to make desserts. The finished product has poor elasticity and a slightly crisp taste.

Will eating baked potato chips make you fat?

The oil content is much lower than fried potato chips, which is suitable for foodies who are afraid of getting fat. When making baked potato chips, just apply a thin layer of oil on the potato chips, and then use the high temperature of the oven to accelerate the conversion of the starch in the raw materials to make the potato chips crispy. Compared with frying, baking is much healthier. Not only does it contain less oil, but it also tastes crispy. It is a good choice for foodies who want to eat potato chips but are afraid of getting fat.

How to make baked potato chips

1. Peel the potatoes and cut into thin slices (I used a wavy knife, which is available on Taobao)

2. Wash off the starch on the surface with clean water

3. Bring water to a boil in a pot, add a small amount of salt, pour in the potato slices and blanch for 30 seconds (don’t blanch for too long, otherwise the potato slices will rot)

4. Take out and rinse with cold water to dry

5. Sift starch into the dried potato slices

6. Potato chips coated with starch

7. Put it in the baking tray, lightly brush it with a layer of oil, preheat the oven to 170 degrees, bake for about 10 minutes, turn it over, and continue to bake for about 5 minutes.

8. Sprinkle black pepper, red pepper and cumin powder and mix well.