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it just does. there is special items put in baking powder to do that. if u don't add it, the cake is hard and rocky. carbon dioxide gas is produced when baking powder NaHCo3 is heated in the oven ,this gas evolution makes the cake spongy and fluffy
it won't really affect the taste. baking powder is used to help pastries/cookies rise, so the cookies just might be a little flat and hard.
Not is any recipe calling for it, if you want something like the recipe was designed to make. The baking powder bubbles when heated and makes the cake or cookies or biscuits or what not lighter and fluffier - without it you will get a hard, flat product.
You can use cream of tartar and baking soda as a replacement for baking powder. One half teaspoon of cream of tartar and one quarter teaspoon of baking soda will equal one teaspoon of baking powder.
Baking powder is a good alternative to baking soda. Yeast isn't recommended. You really can't subsitute it. After researching on the internet I have found that this is true, baking powder would be the only substitue.
If baking powder is called for in a recipe, it is essential. The base and acid components in the powder, when wet, create the air bubbles that cause the dough to rise, making the end product soft and allowing it to cook thoroughly. Without the baking powder or baking soda (see below), the result of baking unleavened dough will be just hot dough or perhaps dough dried hard. If you have no baking powder but have baking soda, you can substitute a combination of baking soda plus an acidic ingredient, such as molasses, buttermilk or yogurt, or even a little citrus juice.
it turns the color orange green and black + hard and became sticky.
Nope, decreased baking time! 2-4 mins is a big difference in the c Save cookie.
Yes, but you should only use 1/3 of the amount of baking powder specified, when switching to baking soda. i.e do not substitute on a 1:1 basis. Baking powder is a 1:3 ratio of baking soda to cream of tartar. So although baking soda is not exactly the same as baking powder, it is also far stronger. Your cookies will turn out slightly differently, but using baking soda is better than leaving out both leavening agents, since this will result in really hard cookies. Alternatively, use self-raising flour and miss out baking powder and soda.
for making homeade breads and batters it contains raising agents which can be in yeast found in baking powder. This produces the gas carbon dioxide. the gas bubbles expand during cooking and stretch the gluten in the flour. this makes the cake and bread mixture rise.
Yes you can buy margarine in the UK. It exists in the original quite hard form which is good for use in baking cakes and pastries and also in the more modern soft form which you can spread straight from the refrigerator.
You'll have to use a baking powder subsitute - something has to make the biscuits rise. There are a variety of options - try googling for a baking powder substitute. Buttermilk biscuits use baking soda instead.