For what in the test of the soda hated by vinegar. Recipe for lush fuddles in kefir

Soda is a powdered substance in the form of microcrystallins, which has universal properties. It is successfully used in baking, singing salting for the winter, in hygienic purposes. She is washed with the Children's Children at the occurrence of angina, the soda serves as an excellent tool to break the legs. Food soda is always at home in stock and it is actively used. But not everyone know why you need a handed soda, which ways you can extinguish and where it is added.

What does it mean to repay soda? Soda is a chemical that, when interacting with different oxidizing agents, gives a reaction, decaying carbon dioxide, water and salt. The handed soda is kneaded into the dough, and due to the decay on carbon dioxide, it gives the porosity. If you add it in normal form without oxidants, then the "air" result will not be.

The composition of the shopping finished baking powder contains soda, acids, starch or flour. This combination of components, as well as the soda harated, gives the test the necessary porosity when baking. If the burst is used, then the haired soda is not added. There are many culinary dough recipes based on the addition of this component.

The method of applying a conventional breakthrower is very simple. The finished composition of the bag is added in the right doses of flour, after which the dough is mixed. And in order for the soda correctly responded to oxidizing agents, I gave a reaction without the residue and the taste of soap in the finished product, you should know the proportions and how to extinguish it. There are several ways to clean soda with certain oxidizing agents, where their interaction gives the best bursting effect.

Experienced cooks advise add all the components for porosity baking directly into the dough so that during the reaction carbon dioxide released directly in the test. This will make baking more porous and air.

Universal injuries

This method is used in confectionery: flour is carefully sifted, after which it is added to it. In opar (water, milk), acid with flour is added and the dough is mixed separately. In order for the necessary reaction to occur, both parts interfere in one mass. This method gives guaranteed results in the process of baking bakery products.

The handed soda is used in many baking recipes and invariably remains the necessary ingredient in the Arsenal of the Baker

Soda and vinegar

The most common way is to harvest soda vinegar. With this method of quenching, it should be properly choosing proportions to get the necessary reaction. When only soda is added to the dough, the finished product appears a characteristic taste, and with a bad stirring it will creak on the teeth like sand. If you observe all the proportions and do not give carbon dioxide gas to the air, then the whole process will end with an excellent result in the form of a lush test.

Take a teaspoon, onto her tip smeared food soda. Next, it is pouring less than a quarter of a teaspoon of vinegar. It is not necessary to pour all vinegar. You can drip it on a little bit, watching the rapid reaction of the quenching. Many, putting a layer on yeast for a dough, do not understand why to add something else, because the dough will at any occasion. It should be understood that the process of quenching is not necessary to increase the test, but for porosity.

This is a little different way to extinguish drinking soda vinegar. We take a certain amount of soda in accordance with the recipe and prevent it with flour. Separately in the liquid base of the future product add vinegar in the designated proportions. Everybody is well stirred and combined into a common mass. According to the test it will be noticeable when the struggle with acid began and ended. Acting in this way, we do not give carbon dioxide gas from the dough. It is effectively breaking the flour mass under the impact of high temperature in the manufacture.

The opinions of experienced cooks were divided about where you can extinguish the food soda - in a spoon or when they knead the dough. Some are adherents of the classic way, but most of the specialists in culinary business insist on the fact that with this method "in a spoon" carbon dioxide instantly disappears from the test. They offer to quench the substance right in the flour so that the interaction is already in the mixed product.

Chocolate cake

We need:

• sugar 25 gr.,
• soda one pinch
• creamy oil Half standard packs,
• eggs 3 pieces
• cocoa powder 50 gr.,
• milk chocolate 100 gr.,
• sugar 250 g
• flour 750 grams.,
• kefir 300 ml.

We take the food soda, pour it with vinegar and wait when the reaction is over. We mix all the ingredients except chocolate. We manage to quickly pay off soda, we stirrate everything to a homogeneous dough consistency. Pour the dough into the baking container, pre-lubricated with oil. Heat the oven to 200 degrees and put the dough baked on average for half an hour. Chocolate rubbed on a large grater and sprinkle ready-made pie.

Council

– If you want to have a cake sprinkled with chocolate chips, then the product has already been cooled to sprinkle.

- If it is required that the chocolate is melted on the cake, it is possible to grate it on a small grater and make the sprinkle of hot pie, or to melt the chocolate in a water bath in advance.

How to pay off soda without vinegar

Soda and lemon acid

Sodium bicarbonate perfectly interacts not only with vinegar, but also additional oxidants like lemon. It follows it like this: Take 5 gr. soda, 3 gr. citric acid, 12 grams of flour or starch. By connecting the ingredients in this composition, we ultimately get a standard baking powder. Sodium bicarbonate reacts with citric acid and disintegrates to the same components as in the case of vinegar. Before paying off with a soda with citric acid, it is necessary to dilute the acidic powder with simple water. In some cases, dry citric acid is replaced by ascorbic. You can use conventional ascorbine tablets, which should be missed to the powder state. According to the recipe, add this oxidizing agent in the specified proportions as a reagent.

Council

Oxidation can be made of table and apple vinegar, which do not need to be breeded with water. If it comes to acetic essence, then it is necessary to dilute it with water. You can add at least 10 teaspoons of water on one teaspoon of acetic essence.

The above-described gation recipe is similar to the recipe for professional bakery powder. This combination of components is enough for 500 grams of flour. Adding this mixture into the dough gives an excellent end result. All the cunning is that all components must not be extinguished, but to interfere with flour before the main kneading, so that all reactions are not disappearing from the test. If components made of soda, acid, starch and flour breed in water or milk, then baking will lose its porosity. By acting in the way described above, you can get a porous lush bakery product with a beautiful smooth crust.

Manna camp

To prepare it, we will need:

• 250 gr. manna cereal
• 250 ml. kefir
• 125 gr. Sahara,
• 1 egg,
• 75 gr. raisin
• 80 gr. melted butter
• vanilla Sugar Sachet,
• half a teaspoon of soda,
• a quarter of a teaspoon of citric acid
• a pinch of salt.

We wash the raisins well and poured it with steep boiling water. We merge water from it, wearing and mix with a pinch of flour. The egg is whipped with salt, vanilla and simple sugar. We pour in a mixture of kefir, add a semolina, melted butter, raisins. All mix well. We take soda and citric acid powder. The first should not immediately extinguish the lemon. Both substances need to interfer in a common mass. Heat the oven to 200 degrees. Lubricate a comfortable mold for baking with butter and sprinkle it inside with a dry semit. It is necessary that the molding is worth ten minutes. During this time, the cereals swell and sticks to the sodes of the form. We shift the mixture for the future mannica into the form, roll over it and bake about 50 minutes. When the pie covers the ruddy crust, you can check its readiness with a dry knife. If the mannicon is ready and the knife came out of the cake clean, then you can remove baking. We put the shape on a wet towel so that the product without problems separated from the form. The top of the cake can be decorated with jam, jam, chocolate, condensed milk. The mannicker will be turned out to be dense, but porous.

Soda and sour milk

When a kefir type is already present in the test, many do not consider it necessary to additionally quench the soda with vinegar. This is not entirely true. When the recipe is present, for example, kefir, then the addition of a sodium greased hydrocarbonate is heated by a sour milk. With a rapid intervention of soda, an intensive reaction occurs in the mixture, which is why the porosity of the test is shrinking.

Extinguish soda or not

Its not accepted to extinguish with the billet and conservation for the winter. White powder is washed with banks for blanks, so that when laying a vegetable, they were crystal clear. For cleansing cans and vegetables, you can use a food or calcined soda. Both options are perfectly removed pollution, you can say corrosive them. After this procedure, vegetables are found with boiling water, and banks are subjected to additional sterilization.

Advice

Carbon dioxide should loosen the dough from the inside, and it is not necessary to quench the substance in a spoon, as the hostess do not make mistresses. This is reflected in the porosity of the product, reducing it half.

If soda was taken a little less than it was required, and it was added directly into the flour, then with such a scenario, it will still make the structure of the test of the porous.

The dough porosity is ensured by a combination of acid and soda. Without the reaction of these two components, the dough will not acquire the desired consistency.

Cooking is a whole art. To be able to just cook a little. In the preparation of dishes should be inserted all souls and love. Delicious baking is obtained only with the correct division of soda and compliance with the exact proportions of the components. Otherwise, the dough is able to lose due qualities when baking. By adding the soda into the dough, thereby adding ease of your baking. In addition to porosity and airiness, the correctly extinguished component gives a beautiful smooth color of the product and makes it incredibly appetizing. Having learned how to properly extinguish sodium bicarbonate, you can successfully prepare any pastry.

When some new baking recipe read, first of all pay attention to the composition of the products and on what is obtained by a magnificent dough. In the bulk of the recipes for this, soda, quenched with vinegar, yeast or bakery powder. The use of yeast requires the cost of time and serious skills, the bakery powder is not always present among kitchen stocks, and the soda is always available. It is only necessary to contact her correctly. In the text of the recipe, the soda is usually indicated, but it is implied precisely the extinguished product.

How do you get a haired soda?

Soda

In contrast to the usual crystalline soda sold in a packaged form, the exhausted soda is obtained directly during the preparation of the test by mixing the substance with acidic or liquid products and mixtures. As a result of the gation on the surface of the tank, visually there is a bubble occurrence, accompanied by hissing sounds. So externally looks a chemical reaction to the formation of carbon dioxide.

Why quench soda

There are opposite opinions on how to make soda, hawined by vinegar, and whether it is necessary to do it at all. Scientists, paying attention primarily to the validity of the chemical process, believe that during the process of quenching, all carbon dioxide is allocated in the air and does not bring any benefit to the test. Culinary strokes are regularly faced with the fact that the soda does not want to dissolve themselves and then there are slices in the finished test. Therefore, they adhere to the opposite point of view and insist on the inclusion in the recipes of hawed soda.

In practice, the following processes occur.

1. Chemists have proven that for complete quenching of one teaspoon of soda, it is necessary 16 of the same spoors of vinegar with a concentration of 9%, which is used in cooking.

3. Usually mix equal amounts of acetic acid and soda, that is, only a partial dissolution of the substance occurs, and the remaining part remains not completely hated. This amount of vinegar is enough to pre-moisten and soften soda, creating the most favorable conditions for its further damping in the test when contacting with other products containing acid.

Alternative ways to quench soda

It is not necessary to clean the use of food vinegar. Suitable substitutes will be lemon juice or citric acid, kefir or other sour products. As a last resort, if the acid is already present in the dough, the usual soda is suitable, extinguished, for example, boiling water. In this case, the cook is insured against soda pieces in finished baking, and the required amount of carbon dioxide is formed as a result of measuring the test.

There is no single accurate recipe for soda nutrition, each hostess is experimenting with the most successful, from its point of view, a combination. But in no case cannot be used for an inherited soda if there is no acid in the dough in any form.

So that restless baking is proper and lush, cooks are used in the recipe hawed soda, which is an analogue of a conventional baking powder. When the test interacts with the test, this chemical compound selects carbon dioxide, so that the finished product acquires the necessary porous structure. Those who do not know how to quench the soda by vinegar will help our article, where the main subtleties of the use of such a component are told.

To prepare the crumbbed sand dough, pizza, as well as various culinary baking culinary culinary baking, use exclusively freezing dough. With incorrectly kneading without adding a breakdler, a ready-made dish can be "squat" and tasteless.

Carbon dioxide formed as a result of a dough connection with yeast, dilutes tight baking texture, making it more air. To achieve a similar result in the off-road recipe, it is necessary to add a haired soda that acts like yeast or tearful.

Connecting with vinegar, soda highlights very small gas bubbles. Due to this interaction as a result, the hostess receives air porous baking with incredible taste.

Theoretically, the soda even without the reaction of the arrangement is able to give the test the necessary porosity, however, it becomes the reason for the occurrence of an unpleasant taste at the finished dish. All because without an acidic medium, even at high temperatures, the reaction is not completely, but the dedicated carbon dioxide is not enough to give the baking the necessary looseness.

What a vinegar is needed in order to quench soda

Beginner cooks are quite often asked about how the vinegar is to clean the soda, so that the finished baking is properly and crumbly. Experienced cooks advise to break the test to apply any vinegar.

For preparation it is recommended to choose not only a table, but also an apple or wine product. The main objective of the component is to give the medium sufficient acidity at which a complete chemical reaction will occur with the formation of the smallest bubbles of gas.

In addition to vinegar, it is also used:

• boiling water;
• lemon juice or acid;
• dairy products.

How to quench the soda by vinegar: step-by-step instructions

If the dough is prepared using kefira or sour cream, it is absolutely not necessary to extinguish a soda powder using an essence. It is enough to add quite some soda so that in the process of reacting the powder with an alkaline medium, a full-fledged reaction occurred.

Mistress note: Use for cooking such a number of powder as indicated in the recipe. Otherwise, the lack or excessive amount of the component in the alkaline medium may not give the proper effect of the breaking.

Still do not know how to clean the soda vinegar for baking? Follow the instructions below and please the households of the home-melting baking in the mouth.

The most effective way:

1. In the tank, connect all the liquid ingredients for the kneading test.
2. Next, add to the mixture a pinch of soda, then pour a couple of drops of acetic essence. Gently mix all the components to a homogeneous state.
3. After the quenching reaction occurs, pumped the remaining flour and thoroughly mix the resulting mass again.

Classic method:

1. Dry foods included in the dish formulation, connect with a powder.
2. Separately beat all the liquid components, then pour a pair of vinegar drops into the mixture.
3. Next, mix dry components with the resulting liquid mass. As a result, in the process of kneading the test, carbon dioxide forms, giving the mass the necessary porous texture.

Ineffective way:

Soda powder is separated separately by vinegar, and then the fumeary mixture is poured into the dough. This method is considered less effective, since the bulk of the resulting carbon dioxide evaporates at the stage of kneading.

Often, the hostesses add "to the eye" products. Gas bubbles are formed much later when the alkali reacts with sodium bicarbonate under the action of high temperature.
If the required number of components are not specified in the recipe, then soda powder and acetic acid is used in proportions 2: 1.

Is it possible and how to quench the soda apple, 70 percent, balsamic vinegar

For preparation it is recommended to choose an apple or 9 percent vinegar. But often the hosts in the house you can find only 70 percent essence, which is distinguished by increased concentration and in the improper dosage is able to harm human organism.

To avoid negative consequences, before using vinegar, its concentration must be reduced by water (connected 1 tsp. Vinegar and 7 h. Water).
As for the balsamic vinegar, the cooks do not recommend using the product for soda harvesting.

Under the influence of high temperature, Essence loses its flavor qualities, so it is best to use such a vinegar to apply in a clean form to refuel different salads. Each hostess itself decides whether to add batch balsamik to give it the necessary looseness. For 4 h. Vinegar used 1 tsp. soda.

What to do if at home did not turn out vinegar

A full-fledged chemical reaction will occur only if an alkaline medium is created, which contributes to the formation of the smallest bubbles. In addition to vinegar, fresh lemon juice is also suitable or ordinary citric acid. For 250 g of flour use 1 tsp. soda and 9 ppm Acids. Recently, cooking boiling water, which poured soda.

If the dish formulation provides for the addition of fermented dairy products, then instead of vinegar in the dough, yogurt, kefir, sour cream or spokes are placed. In some cases, use citrus fruit-based juice or ordinary honey.

Air dough - dream of any mistress. Yeast fungi, highlighting carbon dioxide in the process of sugar processing, is represented in the yeast dough.

For the hobby test, the hostess and professional cooks use a baking powder, a bakery powder or soda to get the necessary ease and airiness products.

The baking powder (it is also a bakery powder) consists of a mixture of soda, acid (usually lemon) and filler (flour, starch). The proportions of the components are selected in such a way that the soda and acid react completely.

But for a reasonable mistress will not be difficult to create a baking powder from the utility materials. The main component is soda - always at hand, and how to pay off (and why do it) now will understand.

Why quench soda vinegar

The dough intended for cupcakes, foddes, sandy products does not contain yeast. How to achieve his looseness and crumbage?

The pomp of such a baking gives carbon dioxide, which is distinguished by the interaction of soda and an acidic medium (or high temperatures).

For those who are interested in the details, the scheme looks like this:

Soda (sodium bicarbonate) + vinegar \u003d sodium acetate + carbon dioxide + water

The meaning of the procedure is to create and distribute a huge number of smallest gas bubbles throughout the test. The result is lightweight, porous baking.

Theoretically, sodium bicarbonate itself without quenching also gives a lightly loose effect, since at high temperatures (above 60 ° C) it disintegrates with the separation of carbon dioxide.

But the reaction takes place, as a rule, not fully, proper loan is not obtained, and that the most offensive, often in baking remains an unpleasant flavor of soda. So it is possible to extinguish it and necessary, but it should be done correctly.

How to properly extinguish soda vinegar for baking

If the dough uses fermented milk products (kefir, sour cream) and the need for the need to quench the soda additionally, the reaction will occur without the participation of vinegar. Under the action of temperature and acid from the dairy products of the soda camsulate.

It is important to use only the amount of soda, which is indicated in the recipe. If accidentally add a little more, the acid may not be enough for a full-fledged reaction. As a result, we obtain the unpleasant taste of baking.

There are several embodiments with vinegar:

In the last embodiment, the powder reacts inside the mixture, and carbon dioxide is fully saved. The amount of powder is usually indicated in the recipe. If not, then take a teaspoon without a slide. The amount of vinegar depends on its concentration. For example, when using 9% vinegar, enough half of the powder volume.

What to choose vinegar for this procedure?

It does not matter which vinegar will be selected. Along with the usual table, you can use apple or wine. The main task is to create a sour Wednesday in which the breakthrower will begin to decompose with the separation of carbon dioxide. In addition, you can extinguish:

• Ordinary boiling water;
• Lemon juice;
• Citric acid;
• Equality products (kefir, sour cream).

Soda substitutes

The finished baking powder (bakery powder) is much easier to use - there is no need to quench the powder. In addition, the proportions of the components are adjusted and selected in such a way that the sodium bicarbonate reacts completely and did not give an unpleasant taste.

Usually, the bakery powder has the following composition:

• 5 parts of soda;
• 3 pieces of citric acid:
• 12 parts of the filler (flour, starch).

It is not bad to break the dough fats (oil or margarine) and alcohol (vodka, rum, brandy, beer). But it is necessary to use these components in accordance with the recipe.

So, soda guarantees baking pomp, provided that it is properly repaired. An acidic medium for quenching can create various products, but the vinegar is the most common. Observe the technology and delight your close delicious masterpieces!

You love home pastries and only know all the wisdom of cooking cupcakes, cakes, pancakes and buns, then you need to urgently learn how to quench the soda vinegar - it will make your dough lush and tasty.

Perhaps you already know that soda gives the structure of the dough pomp, ease, gentle and loose consistencythat very improves its quality when mixing and baking. The flour products rise, they appear air bubbles, saturating the dough with oxygen and allowing it to "grow" and "breathe".

However, together with all these delights and reincarnations, we get a strange soap taste in flour products, which gives us the presence of soda in them. How to get rid of this unpleasant moment if you need to add soda for the recipe? It can be "repay", that is, dissolve in the acidic medium, namely - in vinegar, lemon or other acid. For example, in dairy. However, the most popular way is the harvesting of soda vinegar. The extraction of carbon dioxide, which is accompanied by the reaction, causes a very bright culinary and visual effect.

How to guess soda vinegar: Secret ways

The table vinegar is of different concentrations, it should also be considered when you are being taken for so much as it is to quench the soda. Usually we use 9% in our kitchenvinegar, less often - 70% concentrated acetic essence. Some hostesses use apple vinegar - and it will also be correct. Just if you take a concentrated essence, it is better to breed it with water approximately 1: 7.

How to pay off soda for baking? We take the amount of soda that we need (for example, 1 teaspoon) and dissolve it in 2-3 spans of vinegar. To do this, it is better to use a small glass or a pile, because from a tea or even a tablespoon a vinegar will be poured, and the reaction will not fully happen.

Accordingly, the desired effect will not work: the dough either does not rise, as the taste of Soda should be left in it. And you, reading information on how to pay off soda vinegar, disappointed in the process of baking forever. Do not upset yourself, it is better to do as follows.

1. Pour the required amount of soda into the containerAnd then add vinegar there.
2. Mix quickly and immediately send to the dough.
3. The separation of carbon dioxide ("hiss") should occur not in air, but in the representative with all the ingredients. Then the dough will be loose and lush.

That is why some cooks prefer to quench the soda with citric acid, and are surprised, why use something else in general.

Babushkin Recipe: citric acid for soda harvesting

Limonic acid or ordinary lemons we usually use if there is no vinegar. However, some cooks (especially those who are closely "friends" with chemistry), believe that The separation of carbon dioxide should occur directly in the tank capacity.

Accordingly, vinegar use for these purposes is not at all, since it has a sharp odor and pronounced acidic taste. Another thing is lemons and citric acid. Try to repay the soda by the 1910 recipe for which the ratio of soda and citric acid is used 1: 1. Please note that both ingredients are bred by water (not boiling water) in the same ratio.

• In ¼ glass of water we break 1 teaspoon of soda;
• in ¼ cup of water wept 1 lemonic acid spoon.

This is how twice or two: knead the dough for pancakes, dissolve soda and acid, pour into the doughMix and can be accepted for baking. And do not think what kind of vinegar it is to give out soda, how much to take it, how to breed with water and to breed at all. These recipe used our great-grandmothers over the past 100 years. So he works. It is worth trying and applying in your kitchen.