15/07/2021
*NECESSARY BAKING INGREDIENTS & FUNCTION*
A Breakdown do you know the difference between Baking Powder and Baking Soda? Or what an egg white can do that an egg yolk can't in your recipes? It's good to know what the ingredients you're using in your everyday life do to make your baked goods sweet and delicious!
👉🏻 *BAKING POWDER*
Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise. It has a built-in acidic ingredient, so you don’t need to add anything else (unlike with baking soda). Too much baking powder results in a bitter tasting product, while too little results in a tough cake with little volume.
👉🏻 *BAKING SODA*
Baking soda is pure sodium bicarbonate, and needs to be paired with an acidic ingredient like honey, chocolate, or yogurt. Like baking powder, it's a leavening agent. Use too much, and you'll have a soapy, coarse cake.
👉🏻 *BUTTER*
As a solid fat, butter is better suited for baking than any other fat product. Butter in particular adds flavour, with a melting point just below body temperature, which is why some cookies and baked goods tend to melt in your mouth. It also helps in leavening and adds moisture.
👉🏻 *CORNSTARCH*
This ingredient has multiple purposes depending on the type of dish it's being used in. Cornstarch is usually either a thickener or a binder, but can also be an anti-caking agent. It's great to use in gluten-free cooking instead of flour to thicken sauces, custards, or cake fillings.
👉🏻 *EGGS*
Eggs do a lot in baking, but most importantly they're a leavening agent (adding volume), and are a binder, meaning they keep the finished product together. You can use the whole egg, for flavour, binding, thickening, or glazing, or you can use egg whites and egg yolks for separate things. Egg whites are a drying agent, and add moisture and stability. Egg yolks contribute to texture and flavour.
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