The swelling effect of cupcakes is related to baking powder and sodium bicarbonate
In daily life, we like to eat desserts, such as bread, small cakes, etc. We know that cupcakes are small and cute, and have the delicious taste of cakes, which has been deeply loved by consumers. In fact, baking powder and sodium bicarbonate are both commonly used expansion agents in cupcake baking recipes. However, in the cupcake baking recipe, the choice of baking powder or sodium bicarbonate as the expansion agent depends on whether the recipe contains acidic ingredients.
Compared with a teaspoon of sodium bicarbonate and a teaspoon of baking powder, the fermentation and swelling effect of sodium bicarbonate far exceeds that of the same amount of baking powder. Baking powder is made with sodium bicarbonate and two acidic ingredients, and is usually filled with corn starch. Because the fermentation effect of baking powder is not as strong as sodium bicarbonate, you can't simply substitute the same amount of sodium bicarbonate in the baking recipe. In the baking recipe for cupcakes, the choice of sodium bicarbonate or baking powder as an expansion agent depends on the ingredients in the recipe. If the formula contains acidic substances such as yogurt, sour cream, lemon juice, white vinegar, sodium bicarbonate is generally required.
