This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao
I have been importing the raising agents. But now I can't import anymore...
From my experience, the recipe used 2 kinds of raising agent:
baking powder (they only write down sodium bicarbonate and doesn't write the leavening agent)
And the sodium bicarbonate, I think it is a slow raising agent that only activates by heat. Because when I mix the baking powder with normal temperature water. There are no effects. But when I pour with hot water and stir with boiling water, lots of bubbles coming out, and rise up.
So my question is:
1.why they use 2 types of raising agent? Ammonia and slow acting baking powder (we deep fry the product in 200°c)
2.the dough, have a quite a few small holes after we rest 6-8 hours on freezer, is it because of the slow raising agent baking powder?
3.how to make the baking powder? I'm planning to combine sodium bicarbonate and sodium acid pyrophosphate... how much is the ratio?