Basic knowledge of sodium bicarbonate
sodium bicarbonate is a compound that has been widely used in the rapid fermentation of baked goods since the 19th century. When you use sodium bicarbonate, the baking formula must contain an acidic component, because only after the acidic component reacts with the sodium bicarbonate, can the sodium bicarbonate be completely dissolved in the formula. If the sodium bicarbonate does not dissolve completely, it will produce a metallic taste. sodium bicarbonate does not need to be exposed to heat during fermentation, as long as it collides with acidic substances to release carbon dioxide. Generally speaking, the reaction time of sodium bicarbonate is relatively fast. If it cannot be baked in the oven in time, it may lead to insufficient volume expansion of the final product. If your cupcake baking recipe does not contain such acidic ingredients as buttermilk, brown sugar, molasses, sour cream, lemon juice, yogurt, etc., it means that the recipe should not be fermented and expanded with sodium bicarbonate.
Basic knowledge of baking powder
Baking powder is a Chinese compound leavening agent. It is a white powder made by mixing sodium bicarbonate with other acidic ingredients, and then using corn flour as a filler. Because acidic ingredients have been added to the baking powder, it is usually not necessary to use acidic ingredients in baking recipes. However, the fermentation expansion effect of baking powder is only a quarter of sodium bicarbonate. When you use baking powder containing acidic ingredients, the taste of the acidic ingredients may be more obvious.
