What will happen if I leave baking powder out of this recipe?!
I want to make the recipe in the following link, but I don't have any baking powder, or anything that can be substituted for it!. What will happen if I make the recipe with all the ingredients except the baking powder!? Will it still come out okay or should I leave it until I can buy some baking powder!?
Here's the link to the recipe:
http://www!.recipezaar!.com/11657
Thank you!.Www@FoodAQ@Com
Here's the link to the recipe:
http://www!.recipezaar!.com/11657
Thank you!.Www@FoodAQ@Com
Answers:
The baking powder and the whisking give a light airy batter and a softer texture to the fritters!.
Leaving the bicarbonate out will leave a flat mix which will likely be dense and chewy or even hard, but the ingredients are dirt-cheap so it's worth trying to whisk as much air into the mix as possible and fry immediately you might get away with it!.Www@FoodAQ@Com
Leaving the bicarbonate out will leave a flat mix which will likely be dense and chewy or even hard, but the ingredients are dirt-cheap so it's worth trying to whisk as much air into the mix as possible and fry immediately you might get away with it!.Www@FoodAQ@Com
The recipe doesn't call for MUCH baking powder, so we might be able to get away with a little trick here!. Baking powder is just a mix of baking soda and cornstarch and/or aluminum sulfate - so it stays powdery!. But, if you have baking soda, you have what you need: just use it and everything will come out right!. That's right, baking soda -the stuff you sprinkle in the cat box or keep in the fridge to freshen the fetid air in there!.
As suggested, you could use self-rising flour -which already has baking powder mixed into it!.
If you have NONE of that, you can use a teaspoon of yeast and some salt -just don't let the batter rise very long!.
And if you have NONE of the above, then stir or beat the daylights out of the batter -perhaps with an egg white thrown in!. The idea is to trap as many air bubbles as possible in the mix!. The heat from the pan will make them bubble up through the batter!. And that's the whole idea behind baking powder -create gas bubbles to fluff up the batter under heat!. Anything at all that does that will work!.Www@FoodAQ@Com
As suggested, you could use self-rising flour -which already has baking powder mixed into it!.
If you have NONE of that, you can use a teaspoon of yeast and some salt -just don't let the batter rise very long!.
And if you have NONE of the above, then stir or beat the daylights out of the batter -perhaps with an egg white thrown in!. The idea is to trap as many air bubbles as possible in the mix!. The heat from the pan will make them bubble up through the batter!. And that's the whole idea behind baking powder -create gas bubbles to fluff up the batter under heat!. Anything at all that does that will work!.Www@FoodAQ@Com
Hi!. As someone else has said the baking powder will make the fritters lighter!. I would try the self saising flour suggestion BUT separate the eggs as well!. Add the yolks when the recipe says to add the eggs then whip the whites till firm and fold them in gently at the last moment!. This should help to make the fritters lighter by using the air trapped in the egg whites!. Good luck!.Www@FoodAQ@Com
I think baking powder only makes corn fritters raise, so maybe you can leave it out, but the texture wont be good!.!.!.
^^^^^^^^^Www@FoodAQ@Com
^^^^^^^^^Www@FoodAQ@Com
Got any self raising flour!?Www@FoodAQ@Com