Tatar powder was invented in America. 1. What is tata powder? Tatar powder is an acidic white powder, which belongs to food additives. The main function of the bakery in cake making is to help protein disperse and neutralize the alkalinity of protein, because protein is very alkaline. Moreover, the longer the eggs are stored, the stronger the alkalinity of protein will be, and the food made of a large amount of protein will have an alkaline taste and turn yellow. 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 white vinegar instead, but the dosage should be considered because the acidity of these juices is different. Generally speaking, one teaspoon of Tata powder can be replaced by one tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about10g. Don't worry about the smell of vinegar when using white vinegar. After baking, protein's alkaline neutralization is not obvious. It is rarely used in family production. The scientific name of Tata powder is potassium hydrogen tartrate, 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 his western name. Second, the use of Tata powder in making cakes is mainly used to help protein to send and neutralize the alkalinity of protein, because protein is very alkaline. Moreover, the longer the eggs are stored, the stronger the alkalinity of protein will be, and the food made of a large amount of protein will have an alkaline taste and turn yellow. Adding Tata powder can not only neutralize the alkaline taste, but also make the color whiter. ① Neutralize the alkalinity of protein; (2) Help protein to start and make the bubble stable and lasting; (3) Increase the toughness of the product and make it softer. Third, the precautions for using tower powder When using baking powder, it is best to mix baking powder and flour properly first, and then add water and flour, so that the gas generated by baking powder can be effectively utilized and the role of baking powder can be fully exerted. However, some friends are used to adding baking powder and flour to water, but we must pay attention to two points: first, use it as soon as possible, don't leave it for a long time, and second, the water temperature should not be too high, preferably not exceeding 25℃. Dough with baking powder should be kneaded by hand until it is finally kneaded into a perfect dough. At this time, it will take some time for it to ferment. You can cover the dough with a wet cloth and let it stand for a while. When you see many pores in the dough, it will ferment. At this time it can be used for steaming, roasting, baking and frying. So now everyone should know what Tata powder is. Some people will say that it is not additive powder. Yes, we should pay more attention to the dosage during use, not too much. According to the prescribed amount, it will not affect our health. I hope everyone who loves cakes can make all kinds of delicious cakes with tata powder.