1, tata powder can neutralize the alkalinity in egg protein and make the cake a little whiter; 2, it can help the protein to start and make the foam last longer; 3. It can increase the toughness of the cake and make the cake softer. Tata powder is a kind of food additive, which is an acidic white powder. When making a cake, add 0.6-1.5% tata powder to the whole egg, then add sugar and stir well.

The scientific name of tata powder is potassiumhydrogentartrate, and the western name is potassium hydrogen tartrate (chemical formula: KC4H5O6), which is the acid salt of potassium tartrate. Tatafen is the transliteration of the last word of its western name.

Tatar powder plays an important role in cake making. Its main purpose is to help protein to disperse and neutralize protein alkalinity, because protein is very alkaline. And the longer the egg is stored, the stronger the protein alkalinity.

The cake made of a large amount of protein has alkaline taste and yellow color. Adding tower powder can not only neutralize the alkaline taste, but also make the cake white. If tartar powder is not added, the egg white can be sent away, but after adding egg yolk batter, the egg white will sink and cannot be formed.