它是什么？
Baking powder is a chemical leavener. White and soluble, it produces carbon-dioxide gas when mixed with a liquid; the resulting bubbles cause pancakes, waffles, breads, and cakes to rise. Unlike baking soda, which needs an acidic ingredient added to it in order for it to react, baking powder contains both baking soda and an acid, which means it can be mixed with any type of liquid and create its own bubble-producing reaction.
双作用发酵粉是市场上最常见的烘焙粉末。它含有两种类型的酸（通常是牙垢和硫酸氢钠），当第一次润湿时反应的一种反应，并且在烤箱的热量之后反应的一种反应。
硫酸铝钠可以产生苦味的金属余味，特别是在高量使用时。使用无铝烘烤粉的缺点是您需要快速将烘焙食品送入烤箱，因为一旦加入湿成分，大部分大多数发生的大部分电力都释放出来。亚搏手机版官方它的保质期也可以缩短，因为如果没有正确密封，它更容易受到环境的湿度。
Whether you’re using aluminum-free baking powder or not, its a good idea to test your baking powder for freshness if it’s been stored for a while. To do this, check for caking or lumping, an indication that the powder has absorbed moisture and is past its prime. If no lumping is apparent, mix a teaspoon of the baking powder with hot water; if it bubbles vigorously, then the powder is still active.
没有吗？
Per 1 tsp. baking powder, substitute 1/4 tsp. baking soda plus 5/8 tsp. cream of tartar
How to store:
烘烤粉末将保持一段时间，保持在凉爽的干燥处。但它的死亡力较少随着时间的推移，如果已经有一段时间了，检查到期日，您可能需要开立新罐头。测试新鲜度，组合1茶匙。用1/3杯热水发酵粉;它热情地泡起来，它仍然有oomph。
Cross Reference
baking soda
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