How to replace soda? What to do if there are no soda for pancakes? How to replace soda in pastries, in a honey, pancakes, pancakes? Can you replace soda with yeast?

Ways to replace soda in pancakes, honey, pancakes.

Content

Soda is often used in cooking, as well as in the household. With its help, you can clean ceramic surfaces of fat deposits, as well as contribute to lush baking. In addition to soda, a baking powder is used very often in the practice of confectioners. What to do if there was no soda in the farm, but it is urgent to bake a cupcake or pie? In this article we will tell you how to replace soda during pastries.

How to replace soda?

The most interesting thing is that baking powder also consists of soda. However, in addition to it, starch and citric acid are also in the composition. Thus, when liquid ingredients gets, the acid becomes liquid, interacts with soda and thereby arise bubbles of carbon dioxide, due to which baking rises and becomes lush. However, it often happens that soda in the household was not, there is also no baker's powder. In this case, the available products that are in the arsenal for every housewife will help you.

Replacement options:

If you bake cookies on kefir or milk, it is necessary to add a loosening ingredient, but there was no soda, you can enter two tablespoons of butter into the baking. It is best if it is not stomped, but soft.
That is, it should stand in the air, slightly grind and purchase a creamy texture. Next, it is necessary to thoroughly knead everything and put it on a baking sheet, let stand a little, only then immerse in the oven for baking.
The bubbles will be less noticeable, but there will be a larger amount thanks to the layer that the oil in cookies will create during baking.

How to replace soda in pancakes, pancakes: what to do if there are no soda for pancakes?

If you bake the pies on sour milk or crunch, you need soda for this, but it is not, do not be discouraged. Very often, experienced housewives replace with simple alcoholic products. It is necessary to add two tablespoons of filter or one tablespoon of cognac to the baking.

Vodka or ordinary medical alcohol is also suitable. Oddly enough, such a small number of products contributes to the rise and loosen of the dough. At the same time, the bubbles are not oval, but rounded and quite dense. At the same time, the dough using alcoholic products does not settle, unlike baking with soda. In addition, it is devoid of unpleasant taste and smell of soda.

Options:

In these products, you can easily replace soda using the above alcohol. However, this is not the only product by which you can replace soda. Very often, in pancakes and pancakes, soda is replaced using a peculiar mixture of kefir and mineral water.
It is necessary to use kefir in a mixture with mineral water in a ratio of one to one. The fact is that these products contain bubbles, which will cause baking raising.
This method is especially good if you cook pies or pancakes in a pan. Many believe that soda can be replaced by baking powder. However, in fact, this is not always possible. Nothing bad will happen if in a regular pie or pies in a pan, you will replace soda with a baking powder for the dough. But this method may not work in the case of a medical officer, as well as with pies for tea, with jam in the dough.
The fact is that the baking powder often consists not of soda with citric acid, but of ammonium oxide. This salt does not require vinegar repayment or some acids. Bubbles are formed during heating this reagent and removed from the pie with the appearance of bubbles. That is, the baking is lush.

Is it possible to replace soda in a honey?

Here things are somewhat more complicated, the fact is that the honey is very viscous, and in conjunction with flour it becomes very dense.

Peculiarities:

The dough is very tight and rises poorly enough. Many housewives noticed that such a dough can be somewhat moody, and rises much worse than pies on kefir or ordinary biscuit without adding honey. Yes, indeed, honey makes the dough more thick, viscous, which prevents the normal rise of the mass.
Indeed, soda is used in medical officers quite often due to the fact that it is able to give a large number of bubbles. When interacting with honey, the number of bubbles increases, and the dough rises.
The most interesting thing is that soda is indispensable in cases where the dough is prepared using honey, chocolate, and jam. These products are very viscous with high viscosity, which significantly reduces the effectiveness of any looser. That is, in such situations, alcohol will not work.
The baking powder method does not work in the case of a honey carrier, as well as pies, which include natural chocolate or jam. In such pies, Soda is not replaced by anything. Otherwise, you will receive a thin cake that will not rise at all.

Is it possible to replace soda in baking with yeast?

Many housewives believe that soda can be completely replaced with yeast. However, in fact, this is not always the case, because the yeast is very often inappropriate in pancakes, as well as pies with the participation of sour -milk products. The fact is that for the preparation of baking, the dough is usually cooked separately. This is necessary in order for the yeast to multiply well and grows up, and only then they mix with the dough, sweet ingredients, and eggs. If you immediately place yeast in a mixture of eggs and a large sugar content, they will multiply for a very long time.

Thus, you will not get a lush product and ruin the baking. Indeed, you can prepare pancakes and pancakes with yeast inside, but the taste will be absolutely not the same as with the participation of soda, as well as baking powder. In this case, you cannot immediately pour the dough into the pan after adding yeast. It is necessary to give them time in order for them to grow up and get a huge number of bubbles, which will help to raise the dough.

Please note that the product that is prepared with the use of soda cannot be left for a long time. This is due to the fact that immediately when adding liquid ingredients and acid acid, soda reacts and bubbles form. If the dough is kneaded for a long time or it will stand, then all the bubbles will be at the top, and during the baking process the dough will rise poorly. That is, the yeast dough is best set for proofing in order for it to rise, but the dough with soda or baking powder must be prepared immediately after cooking.