How to extinguish soda: useful tips

Experienced housewives are constantly improving in cooking, and this is not surprising. The first and second courses, desserts, all kinds of pastries have a lot of recipes that need to be followed strictly. To get the fluffy and fragrant buns, it is important to properly knead the yeast-free dough. Without a baking powder it will turn out dense, "squat". However, the old-fashioned way, many girls use hydrated soda, which is essentially an alternative to baking powder.

Why put out the soda

1. Unleavened dough is widely used for baking shortbread, pizza, puff pastries, etc. The pomp of the confection is achieved by the carbon dioxide emitted by the interaction of high temperature (or acidic medium) with soda. Next, the question arises of how to make the dough crumbly and crumbly without the use of yeast.
2. To get a light porous pastry, you need to distribute the carbon dioxide produced (in the interaction of soda with vinegar) throughout the dough. In the theory of sodium bicarbonate without quenching gives a weak effect of loosening. This process is achieved at temperatures above 65 degrees. The chemical reaction proceeds with the release of carbon dioxide.
3. This process without the addition of fermented milk substances is incomplete, the desired looseness is not obtained. Thus, as a result of baking, there remains a tangible soda flavor. For this reason, it must be extinguished.

Vinegar Soda Damping: The Classic Way

The proportions of ingredients depend on the total amount of kneaded dough.

You will need:

• soda;
• vinegar;
• flour.

1. Soda vinegar quenching occurs directly with the addition of it in baking, do not try to do this manipulation in advance.
2. Means containing acidic components (any dairy products, vinegar, citric acid) achieve the desired chemical effect with abundant release of carbon dioxide.
3. When making any baking, mix soda and all the bulk ingredients that make up the dough. Pour vinegar and other liquid ingredients into a separate container. Stir the mixture.In the case when any fermented milk product is included in the dish, it is not necessary to add vinegar.
4. Before you start baking the product, combine all the ingredients, mix well and immediately start cooking. Such a move will allow you to get a more lush dough, thanks to a two-step chemical process that occurs first when mixing the components, then directly in the oven from heating.
5. Strictly use the amount of water indicated in the recipe for kneading dough. In the case of non-compliance with the proportions of a chemical reaction will not go to the end. The consequences of such actions will be a tangible taste of soda in baking.

Inefficient method of extinguishing soda

1. In a small container or spoon, mix the soda with vinegar. Wait a moment until the whole process of boiling is over, then add the composition to the dough. Such a move allowed carbon dioxide to evaporate, although it should be aimed at raising the test.
2. A small result still appears when baking. Thus, the chemical composition when interacting with the temperature or dairy products raises the dough.

An effective method of extinguishing soda

1. Put in 15 gr.soda in the mass of liquid components (before adding flour), pour a few drops of vinegar. Gently stir the composition, capturing the entire mixture.
2. As soon as the reaction occurs, add flour, stir the mass, distribute the homemade baking powder throughout the dough.

The right way to extinguish soda

1. The method is mixing the dry components separately from the liquid. Combine soda with bulk ingredients, distribute it throughout the volume.
2. Take a small container, mix all the liquid products, pour in the required amount of vinegar, mix the mixture well.
3. Connect the components of two containers, achieve homogeneity of the product. In this way, a chemical reaction will take place directly inside the dough, keeping the carbon dioxide in the composition.
4. The proportions are taken on the basis of the baking recipe, or soda and 9% vinegar are mixed in a 2: 1 ratio.

Citric acid soda slaking

1. This method is used in the absence of vinegar. Such a move will avoid the appearance of a sharp smell and sour taste of the mixture.
2. Dilute to 60 ml. filtered water 12 gr. soda Then combine in a separate container with the same amount of liquid 12 grams.citric acid. The final ratio is 1: 1.
3. Mix two liquid compositions together and add to the previously prepared dough. Stir the ingredients thoroughly, proceed to baking.

Alternative to soda

1. In the modern world there are many substitutes for slaked soda. Convenience data baking powder helps not to think about how to extinguish the composition, what to add, etc.
2. This product is called baking powder or baking powder. The method of adding to the dough is quite simple, on the back of the pack detailed instructions are described.

Important information

1. Wanting to get a lush dough, housewives resort to simple manipulations with soda. Quenching of this product can be carried out not only with vinegar, but also with citric acid. The chemical process of carbon dioxide release also occurs when interacting with fermented milk products.
2. Forget about the method of extinguishing soda separately from the dough, for example in a spoon. This move is considered meaningless, so baking does not work lush. Therefore, cooks recommend a chemical reaction in the preparation of the test. If you are used to acting in the old fashioned way,extinguish the soda at the last moment and immediately add to the rest of the components.

It is easy to extinguish soda at home, if you follow simple instructions. Consider using no more than 9% citric acid or table vinegar. Respect the proportions.

Video: how to properly extinguish and drink baking soda