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Chinese Baking: Ammonia and Ammonia Bicarbonate

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Chinese Baking: Ammonia and Ammonia Bicarbonate

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David A. | | Mar 29, 2006 10:50 AM

I've figured out that pretty much all white steamed Chinese buns and cakes require ammonia for color and lightness. It's especially crucial in cha siu bao. I have two questions:

1) How unhealthy is ammonia?

2) What's the difference between ammonia and ammonia bicarbonate? Are they one and the same?

Thanks.

David A.

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