baking powder

简明释义

发粉

英英释义

例句

1.For a quick bread recipe, you will need baking powder 泡打粉 instead of yeast.

对于快速面包食谱，你需要使用baking powder 泡打粉而不是酵母。

2.The recipe calls for two teaspoons of baking powder 泡打粉 for fluffy pancakes.

这个食谱需要两茶匙的baking powder 泡打粉来制作松软的煎饼。

3.Make sure to add the right amount of baking powder 泡打粉 to your cake batter for it to rise properly.

确保在蛋糕面糊中添加正确量的baking powder 泡打粉，这样它才能正确膨胀。

4.Always check the expiration date on your baking powder 泡打粉 before using it.

在使用之前，务必检查一下你的baking powder 泡打粉的有效期。

5.If you don't have baking powder 泡打粉, you can substitute it with baking soda and vinegar.

如果你没有baking powder 泡打粉，可以用小苏打和醋替代。

作文

Baking is an art that requires precision and the right ingredients to create delicious treats. One of the most essential ingredients in baking is baking powder, which is a leavening agent that helps baked goods rise. Understanding how baking powder works is crucial for anyone who wants to master the art of baking. In this essay, I will explore the role of baking powder in various recipes and its importance in achieving the desired texture and flavor in baked products.Baking powder is a chemical leavening agent that contains a combination of an acid, a base, and a filler, usually cornstarch. When baking powder is mixed with moisture and heat, it undergoes a chemical reaction that produces carbon dioxide gas. This gas gets trapped in the batter or dough, causing it to expand and rise. This process is what gives cakes, muffins, and other baked goods their light and fluffy texture.There are two types of baking powder: single-acting and double-acting. Single-acting baking powder releases carbon dioxide as soon as it is mixed with a liquid, which means that the batter must be baked immediately after mixing. On the other hand, double-acting baking powder releases gas in two stages: once when it is mixed with a liquid and again when it is heated in the oven. This type of baking powder is more commonly used in recipes because it provides a little more flexibility in terms of timing.When using baking powder, it is important to measure it accurately. Too much baking powder can cause a cake to rise rapidly and then collapse, resulting in a dense and unappetizing product. Conversely, using too little baking powder can lead to baked goods that do not rise properly, making them flat and heavy. Therefore, following the recipe's instructions carefully is crucial for achieving the perfect balance.In addition to its leavening properties, baking powder also plays a role in the overall taste of baked goods. Some brands of baking powder contain sodium bicarbonate, which can impart a slightly salty flavor if used in excess. It is essential to use baking powder in moderation to ensure that the final product tastes delicious without any off-putting flavors.Moreover, baking powder can also affect the color of baked goods. When baking powder reacts during baking, it can contribute to the Maillard reaction, which is responsible for the browning of foods. This reaction enhances the visual appeal of baked treats, making them more appetizing. Therefore, the right amount of baking powder not only ensures proper rising but also contributes to the overall appearance of the finished product.In conclusion, baking powder is a vital ingredient in the world of baking. Its ability to create light and airy textures in cakes, muffins, and other baked goods makes it indispensable for any baker. By understanding how baking powder works and the importance of measuring it accurately, bakers can create delicious and visually appealing treats that everyone will enjoy. Whether you are a novice baker or an experienced pastry chef, mastering the use of baking powder is essential for achieving baking success.

烘焙是一门需要精确和正确配料的艺术，以创造美味的甜点。在烘焙中，最重要的成分之一是baking powder，它是一种发酵剂，有助于烘焙食品膨胀。理解baking powder的工作原理对于任何想要掌握烘焙艺术的人来说都是至关重要的。在这篇文章中，我将探讨baking powder在各种食谱中的作用及其在实现烘焙产品所需的质地和风味方面的重要性。Baking powder是一种化学发酵剂，包含酸、碱和填充剂（通常是玉米淀粉）的组合。当baking powder与水分和热量混合时，会发生化学反应，产生二氧化碳气体。这种气体被困在面糊或面团中，导致其膨胀和上升。这个过程使蛋糕、松饼和其他烘焙食品具有轻盈蓬松的质地。Baking powder有两种类型：单效和双效。单效baking powder在与液体混合后立即释放二氧化碳，这意味着面糊必须在混合后立即烘烤。另一方面，双效baking powder在两个阶段释放气体：一次是在与液体混合时，另一次是在烤箱加热时。这种类型的baking powder在食谱中更常用，因为它在时间上提供了更多的灵活性。使用baking powder时，准确测量非常重要。太多的baking powder会导致蛋糕快速上升然后塌陷，结果是密实且不美味的产品。相反，使用太少的baking powder会导致烘焙食品无法正常上升，使其扁平而沉重。因此，仔细遵循食谱的说明对实现完美的平衡至关重要。除了发酵特性外，baking powder还会影响烘焙食品的整体口味。一些品牌的baking powder含有碳酸氢钠，如果使用过多，可能会带来微咸的味道。因此，适度使用baking powder以确保最终产品美味而没有令人反感的味道是至关重要的。此外，baking powder还会影响烘焙食品的颜色。当baking powder在烘焙过程中反应时，它可以促进美拉德反应，这一反应负责食物的褐变。这个反应增强了烘焙食品的视觉吸引力，使其更具食欲。因此，适量的baking powder不仅确保了适当的膨胀，还对成品的整体外观产生影响。总之，baking powder是烘焙世界中至关重要的成分。它使蛋糕、松饼和其他烘焙食品具有轻盈蓬松的质地，使其成为任何烘焙师不可或缺的材料。通过理解baking powder的工作原理以及准确测量的重要性，烘焙师可以创造出美味且视觉吸引力十足的甜点，让每个人都能享受。无论你是初学者还是经验丰富的糕点厨师，掌握baking powder的使用对于取得烘焙成功至关重要。