Natural vs Alkalized Cocoa Powder #baking #brownies #homebusiness #homebaking #smallbusiness

Ano ba tapa tang bilena cocoa powder? Na pa karami ka sin classy at brands at mahira pa ka maling ayon, dahil talagang na pa ka mahal. Let's put it to the test to find out. Today we're focusing on brownies. Sumidulo waon major categories ang cocoa powder, ito ay ang natural at ang alkalized or tinatawag ding Dutch processed. As you can see here, makaybasila ng kulay pero ang main difference talaga nila ay nasa pH level. Ang natural cocoa ay acidic at dahil walang baking soda ang brownie recipe na 'to, walang nag-neutralize acidity na 'yon, kaya naman may kita 'rito na hindi ga ano omalsa ang brownie. On the other hand, ang alkalized cocoa ay nag-undergo na neutralization kaya hindi na sha acidic at darker in color na 'ren. Pag dating sa lasa, ang brownies na ginamitan ng natural cocoa ay may hinsa chocolate flavor plus fruity or citrusy sha, and parang mas matamis din, dahil walang machado ng lumaalaban na pa 'et. While the alkalized cocoa powder is more bitter, this is actually the reason why we use it in chocolate recipes. When it comes to texture, softer and tender brownies are made with natural cocoa, while firmer and chewier brownies are made with alkalized cocoa. So for brownies, the one that is most convenient to use is the regular alkalized cocoa powder. That is the resulting color, flavor, texture, and health. If this has been helpful, please follow for more.