Features: It is composed of alkaline baking soda powder, acidic substances (such as tartar powder, aluminum salt) and filler (corn flour). It contains both acid and alkali, so it can form a chemical reaction without adding acidic substance, it cause production of carbon dioxide, and expands the batter.
Uses:
Mainly added to baked products such as huat kueh, cakes, pao, mantou, shortbread, bread, etc. to make rapid fermentation and expansion.
Substitutes:
1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar powder/vinegar/lemon juice
Notes:
The gas production capacity of expired baking powder will be weakened. It can be tested before use to ensure that there is no failure. Mix a teaspoon of baking powder into ¼ cup of hot water, if a large amount of bubbling starts immediately, it means the baking powder is still good.