I'm pretty sure you're referring to ammonium bicarbonate. It is a leavening agent that is stimulated by heat (it does not need an acid like sodium bicarbonate does) and it leaves no residue. Sodium bicarbonate or baking powder would leave behind a sodium salt with a bitter or salty taste.In Chinese buns recipes, they call for ammonia. What does the ammonia do and why is it required?
http://chinesefood.about.com/In Chinese buns recipes, they call for ammonia. What does the ammonia do and why is it required?
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
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