Baking soda, also known as sodium bicarbonate, is a common food additive that is widely used in baking and cooking. In the production of pasta, baking soda, as a leavening agent, can effectively help the dough to rise and improve the taste and flavor of pasta. Although the technique of using baking soda is relatively simple, it is necessary to understand the essence of its use, and it is necessary to have a deep understanding of its principles, characteristics, and application methods. This article will explore the basic method of baking soda dough in detail to help readers make better use of this material to make delicious pasta.
1. The nature and function of baking soda
The main ingredient in baking soda is sodium bicarbonate, which reacts when exposed to heat or contact with acidic substances, releasing carbon dioxide gas. This process is where baking soda works as a starter culture. The release of carbon dioxide causes the dough to expand rapidly, resulting in a softer, more delicate final pasta. For example, baking soda is often used as one of the main leavening agents when making desserts such as cakes, cookies, muffins, etc.
The fermentation effect of baking soda requires the following attention:
1. Acid-base reaction: Baking soda produces the best results when combined with acidic ingredients such as yogurt, vinegar, lemon juice, etc. If there are no acidic ingredients in the dough, baking soda will create an astringency that affects the taste.
2. Add the amount: The amount of baking soda used should be controlled within a certain range, too much will cause the food to produce a strong alkaline taste, and the color and texture of the pasta are not ideal. In general, 1-2 grams of baking soda per 500 grams of flour is sufficient.
3. Mixing time: During the dough making process, once the baking soda is mixed with the liquid ingredients, it should be stirred well and baked as soon as possible to avoid the escape of carbon dioxide.
Second, the basic method of baking soda dough
1. Prepare materials
To make baking soda dough, first prepare the following ingredients:
- Flour: Standard all-purpose flour is suitable for most pasta preparations, and it is recommended to use a mix of cake flour and all-purpose flour for a better taste.
- Baking soda: The recommended amount is 1-2 grams per 500 grams of flour as needed.
- Water or other liquids: You can choose water, milk, yogurt, etc., and choose the right liquid according to different recipes.
- Sugar: To enhance flavor, add in moderation.
- Salt: It enhances the overall flavor of the food and is usually 5 grams per 500 grams of flour.
- Oil: You can choose vegetable oil, butter, etc., to increase the softness and texture of the dough.
2. Make the dough
Here are the specific steps to make dough using baking soda:
A. Mix dry materials
In a large bowl, combine the flour, baking soda, salt and sugar. An electric whisk or a manual whisk can be used to stir, which ensures that the baking soda is evenly distributed in the flour.
B. Add liquid
After the dry ingredients are well mixed, gradually add a liquid (such as water or milk). It is recommended to add only a small portion at a time and stir well until the dough is just ready to form. Be careful not to add too much liquid at once so that the dough doesn't become too wet and sticky.
C. Add grease
When the dough is basically formed, you can add the right amount of fat (such as vegetable oil or melted butter). Fats and fats improve the softness of the dough and also add to the texture of the pasta. In this step, continue to stir well until the grease is evenly incorporated into the dough.
D. Knead the dough
Place the mixed dough on a plate and begin kneading. The process of kneading dough is to fully pull the gluten in the dough to increase its toughness and ductility. In general, kneading the dough takes at least 10 minutes until the surface of the dough is smooth and has some elasticity.
F. Fermentation standing
Once the dough is kneaded, place it in a lightly oiled bowl, cover it with a damp cloth and let it rise in a warm place. The fermentation time is usually between 30 minutes and 1 hour, depending on the room temperature and the state of the dough. During the fermentation process, the dough absorbs air and gradually increases in size.
3. Baking & Finished Products
A. Plastic surgery
Once the dough has risen, remove it from the bowl and gently squeeze it to vent. Subsequently, the dough can be divided into small portions as needed and shaped into the desired shape. If you want to make biscuits, you can roll out the dough into thin slices and cut it; If you make muffins, you can shape the dough directly into small balls.
B. Secondary fermentation (optional)
Depending on the recipe, there is an option for secondary fermentation. Let the shaped dough sit again for a while (about 15 minutes) to make sure that the surface is smooth and the bubbles are larger.
C. Roasted
Bake the dough in an oven preheated to an appropriate temperature (usually 180-200°C). The exact time depends on the pasta, but it usually takes 15-25 minutes, and the surface is golden brown. The expansion of the pasta can be observed during the baking process to ensure that it is evenly colored.
Fourth, other applications of baking soda
In addition to being used for baking dough, baking soda is widely used in the kitchen. It can not only be used as a starter culture, but also can be used to condition the taste of food and increase flavor. For example, when making dumpling wrappers and bun fillings, adding a small amount of baking soda can improve the absorbency and texture of the ingredients. And when making kimchi and pickled foods, baking soda can help regulate the acid-base balance.
Baking soda is also often used for cleaning and stain removal. Its unique particle structure can effectively remove dirt and oil stains, so baking soda can often be used as a detergent to remove limescale, oil stains and other dirt when cleaning in the kitchen.
5. Precautions and skills
1. Selection of materials
Choosing high-quality flour and baking soda can directly affect the quality of the final product. Baking soda, in particular, ensures that it is in a fresh state and that it is not wet and expired so that it can produce the best results.
2. Use in moderation
The amount of baking soda should be moderate, too much will not only affect the taste, but may also cause a burden on the body. Especially when making desserts, if you use too much baking soda, it will affect the flavor of the food.
3. Move quickly
Baking soda reacts quickly during the dough making process, so try to speed up the steps and ensure that the dough bakes quickly after stirring to maintain the dough swelling effect.
4. Practice and debugging
Different brands and different types of flour have different water absorption capacities, so in practice, it can be adjusted appropriately according to the humidity of the dough. Do a few more experiments to determine what works best for your tastes and operating habits.
Baking soda, as an economical and practical leavening culture, plays a vital role in the preparation of pasta. Once you've mastered the basics of baking soda noodles, you'll be able to make a variety of fluffy and delicious pasta dishes. At the same time, understanding the nature and application of baking soda will also provide you with more creativity and inspiration for cooking. Hopefully, this article will help you in your daily cooking and make your kitchen more colorful.