Which is better, Tata powder or lemon juice?
Tatar powder is the same as lemon juice.
Tatar powder and lemon juice have the same function when used to make cakes, so these two items can be substituted for each other, and there is no better distinction. Only when lemon juice is used instead of tower powder, it is best to reduce the dosage of10g protein, so as to achieve better results.
When making cakes, white vinegar, like tartar powder and lemon juice, can help protein disperse and neutralize the alkalinity of protein. Add white vinegar to protein, so you don't have to worry about the strong smell of vinegar. In fact, the alkaline neutralization of vinegar and protein is not obvious after baking.
How to make cakes with Tata powder?
1. material! 500g of egg white, 250g of egg yolk, 250g of cake powder, 2g of tartar powder, 2g of salt, young sugar 175g, soybean oil 175g, whole milk 175g!
2. Put the egg white, tartar powder, salt and baby sugar into a container and beat with an egg beater until there are no bubbles in the egg white. The egg beater will lift it with barbs and it will not fall!
3. Prepare another vessel, add oil and milk, pour in cake powder, stir well together, then add egg yolk and stir until smooth and particle-free!
4. Pour the egg white into the cake paste and stir it gently and evenly (remember not to use too much force and stir it quickly. Otherwise, the cake paste will become thinner, which will cause the cake to be inseparable.
5. Prepare a square grinding tool, surround the four sides with cardboard, put it in an oiled paper shop, spread the bottom evenly with cardboard, pour in the cake paste, then spread the cake paste evenly, and scrape the surface with a scraper!
6. I used a big oven! Up and down temperature 130 degrees! Time is 75 minutes, then turn around and continue the exam 10 minutes! During the period, poke the cake with a bamboo stick, and bake it without sticking a bamboo stick!
Can't you make a cake without tata powder?
You don't have to put tartar powder in the cake. Tata powder is mainly used to send away egg whites, which can neutralize the alkalinity of egg whites, make the foam after stirring stable and lasting, and at the same time increase the toughness of cakes and make them softer. Generally, other whole egg cakes do not need tartar powder.
When baking at home, you can use some acidic ingredients instead of tata powder. Generally speaking, a spoonful of tartar powder can be replaced by a spoonful of lemon juice or white vinegar, but the amount of protein should be reduced.