Yeast and Baking Powder at the same time
Hope anyone out there could help me out... I attended this 1 day baking seminar wherein the chef was making Pork Buns. He stressed out that in order for the bread to have a strong foundation inside for the pork fillings, you would have to add baking powder to the buns. How would this be true? I searched for pork bun recipes and found out that most of them do have baking powder included. What about adding baking powder to other breads other than pork buns... say, cinnamon rolls, swedish tea rings, interlaced breads, etc... Any answer would be a big help. Thank you!