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    You are in: Home / Community Forums / Breads & Baking / Yeast Dough With Baking Powder?
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    Yeast Dough With Baking Powder?

    Donna M.
    Thu Feb 06, 2014 11:39 pm
    Forum Host
    Today I made a yeast dough that also called for 1 tsp. of baking powder. It seemed strange to me, and I would like to know what purpose it serves. Anyone out there have an answer for me?

    I used the dough to make pig-in-a-blankets. They turned out good and the dough was a dream to work with. The final texture seemed a bit more cakey, and slightly less elastic. I have a bit of dough left over that I am going to use to make some cinnamon rolls or monkey bread tomorrow. We'll see how that turns out. I'm still on the fence whether I like the texture or not.
    duonyte
    Fri Feb 07, 2014 7:25 am
    Forum Host
    Donna, the only time I ran into these in the past was in a dough for Chinese bbq pork buns - the buns with Chinese roast pork in them. I think the recipe was from the LA Times. I seem to remember an explanation of it, but could not tell you what it was. Those buns are steamed in a bamboo basket over a wok, so perhaps the baking powder helps give an initial lift.
    Donna M.
    Fri Feb 07, 2014 12:13 pm
    Forum Host
    Hmmm, this recipe was originally for caramel rolls, which are essentially just cinnamon rolls. Somebody posted it on Facebook and I thought it sounded interesting.
    duonyte
    Fri Feb 07, 2014 12:16 pm
    Forum Host
    I know America's Test Kitchen posted a recipe for cinnamon rolls that just used baking powder, easier to manage for this morning's breakfast than a yeast dough. Perhaps using both gives a bit of the yeast flavor to the dough but quickens the baking?
    Donna M.
    Fri Feb 07, 2014 12:23 pm
    Forum Host
    Yeah, I've made those before. We call them 'biscuit cinnamon rolls'. Maybe I should go over to KA Flour and ask. They are really good about answering questions.
    Red Apple Guy
    Fri Feb 07, 2014 10:42 pm
    Forum Host
    Angel biscuit recipes call for both. Some recipes say they are lighter with both and others claim they are foolproof with both kinds of leavening.

    It's similar to a sourdough recipe I made recently where I forgot to add the yeast called for in the recipe. The amount of sourdough was large enough that the rising times were the same as the recipe called for. I guess if one doesn't work the other will.

    Red
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