The main component of Tata powder is potassium hydrogen tartrate, which is used to reduce the PH value of fresh protein in Qifeng cake making process.
It is found that the fresh protein is weakly alkaline, and it is very difficult to send it in this state, and the stability of the sent egg paste is poor. Then the protein is sent relatively quickly in a weakly acidic state, and the bubbles of the protein paste are more stable and relatively difficult to defoam.
Therefore, the addition amount is 0.6-1.5% of the whole egg, and it is mixed with egg white and most of the sugar.
Is the tower powder used to make Qifeng cake poisonous?
I've never used tatami powder to make Qifeng. I feel that it's best not to add these things. If you eat them yourself, safety comes first. Just because you eat them now doesn't mean there will be no problems in the future. Maybe you just didn't find them.
What is the function of Tata powder?
Tatar powder, whose chemical name is potassium tartrate, is an essential raw material for making Qifeng cake.
One. Qifeng cake is made of egg white, which is alkaline and has a PH of 7.6.
However, egg white can form bulkiness and stability in a slightly acidic environment, that is, when the PH value is 4.6 ~ 4.8.
A large number of other ingredients can be added only after the foam is started. Qifeng cake is the combination of egg white and
Egg yolks are stirred separately, and tartar powder is added after egg whites are stirred to form an acidic environment, and then
Stir in the batter of the egg yolk. Otherwise, egg white can send Dan away, but add egg yolk noodles.
Paste will sink down and cannot be formed. Therefore, this characteristic of Tata powder can be used to achieve it.
The best starting effect. The addition of tata powder is 0.6% ~1.5% of the whole egg, which is the same as that of egg white.
Mix the divided sugar together and add it.
The function of Tata powder:1.Neutralize the alkalinity of protein;
2. Help the protein to rise and foam.
Stable and lasting;
3. Increase the toughness of the product and make it softer.
If there is no Tata powder, a tablespoon of lemon juice or white vinegar can be used instead.
How to make a cake with tatami powder? Where is the tatami powder put?
Tatar powder is used when beating Qifeng cake, but not when beating sponge cake. Add it when egg white is needed. The amount of tartar powder is 0.6% ~1.5% of the whole egg, and mix well with the sugar in the egg white. The functions of Tata powder are:1.Neutralize the alkalinity of protein; 2. Help the protein to start and make the foam stable and lasting; 3. Increase the toughness of the product and make it softer. If there is no tartar powder, a tablespoon of lemon juice or white vinegar can be used instead. In addition, if the cake is not soft enough, it is related to the formula, such as whether the eggs and sugar have been sent, whether the butter and powdered sugar have been sent, and so on.
What role does Tatar powder play in cakes?
Tatar powder is an acidic white powder. The main purpose of cake making is to help the protein to disperse and neutralize the alkalinity of the protein, because the protein is very alkaline. Moreover, the longer the eggs are stored, the stronger the alkalinity of the protein will be, and the food made with a large amount of protein will have an alkaline taste and a yellow color. Adding Tata powder can not only neutralize the alkaline taste, but also make the color whiter. If you don't have Tata powder, you can also use some acidic raw materials such as lemon juice or orange juice or white vinegar instead, but the amount used should be considered because the acidity of these juices varies. Generally speaking, a teaspoon of Tata powder can be replaced by a tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about 10 grams. When using white vinegar, you don't have to worry about the smell of vinegar, and the alkaline neutralization of protein and the feeling after baking are not very good.
Interpretation of baking raw materials-Tatar powder (application of Tatar powder in cake) Tatar powder-chemical name is potassium tartrate, which is one of the essential raw materials for making Qifeng cake.
Qifeng cake is made of egg white, which is alkaline and has a PH value of 7.6, while egg white is just as acidic.
It is only when the PH value is 4.6-4.8 that a bulky and stable foam can be formed, and a large number of other ingredients can be added after starting. Qifengdan
Cake is the egg white and egg yolk are stirred separately. After the egg white is stirred, it needs to be mixed with the batter of the egg yolk. If it is not added,
Although the egg white of Tata powder can be sent away, it will sink and cannot be formed if the egg yolk batter is added. So you can use Tata
This characteristic of powder to achieve the best effect.
1, the function of tower powder:
1. Neutralize the alkalinity of protein;
(2) Help the protein to start and make the foam stable and lasting;
(3) Increase the toughness of products and make them softer.
2. Addition amount and method of tower powder:
Its addition amount is 0.6-1.5% of the whole egg, and it is added together with the sugar in the egg white.
Application Example of Tatar Powder —— Making of Vanilla Qifeng Cake
Formula:
A: 4 egg yolks
60 grams of milk
Hundred diamonds salad oil 60g
60 grams of fine sugar
Salt 1 g
B: low gluten flour120g
Baizuan aluminum-free baking powder 3g.
0.5g of vanilla powder
C: 4 proteins
100-diamond Tata powder 2g
70g of fine sugar.
Materials:
1. Mix low-gluten powder120g, baking powder of Baizuan (3 g) and vanilla powder (0.5g) in material B and sieve for later use.
2. Take two large bowls and wipe them with paper towels until the bowls are oil-free and waterless.
3. Beat the egg whites and egg yolks into the two large bowls in step 2 separately.
4. Beat the yolk in the bowl with an egg beater.
5. Continue to add milk, salad oil, fine sugar and salt, and mix and stir until no granules exist.
6. At this time, the scraper can be used to test whether the materials in step 5 still have unbroken sugar and salt granules.
7. Mix the materials in step 1 with the materials added in step 6.
8. Pick up the eggbeater for testing. If the batter is smooth, detailed and fluid, it will be successful.
9. In a large bowl filled with egg whites, add 100-diamond tower powder.
10 .. Beat the egg whites with an electric mixer until they bubble.
1 1. Divide the fine granulated sugar in material C into three equal parts, and add the component of 1/3 to the material in step 10.
12. Continue stirring until fine bubbles appear.
13. Add13 fine sugar and continue stirring until foaming.
14. Add the remaining13 fine sugar, and continue to stir until it is dry and foamed, that is, glycoprotein 15. Take out the glycoprotein13 in step 14, and add it into the batter in step 8 and stir evenly.
16. Pour the materials from step 15 into the remaining glycoproteins from step 14, and mix them evenly to obtain the batter of the vanilla Qifeng cake.
17. Pour the batter into a 20cm baking mold until it is 6-7 minutes full, put it in an oven at 180 degrees, bake for about 35 minutes and take it out.
18. Turn the cake upside down and let it cool. ...
What can be used to replace the tata powder in the cake?
If there is no tata powder, you can also use some acidic raw materials such as lemon juice or orange juice instead, but the amount used should be considered.
What is the difference between tata powder, baking powder and baking soda powder, and how to use them respectively?
Tatar powder is an acidic powder, which is mainly used to adjust the acidity and alkalinity, and is usually added when egg whites are sent away.
Baking powder is neutral and is a mixture of many substances. When it meets water or is heated, it can decompose and release gas, making food fluffy.
Soda powder, also called baking soda, is alkaline and can also make food fluffy.
However, baking powder can be used in all kinds of environments, while baking powder is generally effective in acidic environments. Therefore, baking powder can be used instead of baking powder where baking powder is generally used, but baking powder may not be used instead.
Excuse me, what is Tata powder for?
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