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 whites can be sent away, but egg yolk noodles are added.
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.
Baking powder is a compound loosening agent, also known as foaming powder and baking powder, which is mainly used as a quick loosening agent for flour food. Some kinds of baking powder can be divided into sweet and edible baking powder, which is a kind of rapid starter and is mainly used for the rapid fermentation of grain products. In the production of cakes, cakes, steamed buns, steamed bread, shortbread, bread and other foods.
Usage and dosage: firstly, evenly mix the flour (or other grain flour) to be prepared according to the proportion of 2-3% baking powder, then add a proper amount of warm water or cold water to knead or stir, and give it a certain fermentation time, so as to make various kinds of buns by aggressive steaming, baking, baking and frying.
Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point swelling agent and is often used in the production of cakes and cakes.
Baking powder is a white powder with baking soda powder and other acidic materials, and corn flour as filler. The baking powder reacts when it is in contact with water, and the acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gases will be released during baking and heating, which will make the products swell and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. The quick-reaction baking powder starts to work when it is dissolved in water, while the slow-reaction baking powder starts to work during baking and heating. Among them, the "double-reaction baking powder" has the reaction characteristics of both fast and slow baking powders. Generally, the baking powder purchased in the market is "double reaction baking powder".
Although baking powder contains soda powder, it is added with acid powder (such as tata powder) after precise detection to balance its pH value. Therefore, basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.
As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as far as possible to avoid premature failure due to moisture.
Organic acid salts with different reaction rates, fast and slow, are used in baking powder to generate gas for many times. The foaming ability is strong and lasting, and the gas can be uniformly released at all stages from the initial stage of mixing batter (dough) to baking in the furnace, especially after baking in the furnace. It belongs to multi-foaming high-efficiency baking powder, which can form uniform and fine sponge-like tissues in baked foods, making baked foods such as cakes, bread, steamed buns and so on soft, bulky and elastic. For biscuits, fried dough sticks and shortcakes, it can make the tissues crisp, the taste delicate and the fragrance pure.
Baking soda refers to sodium bicarbonate, and the chemical formula is NaHCO3, which can destroy the fiber structure of meat and make meat absorb water, thus making the meat soft and swollen, and achieving the purpose of fresh, tender, smooth and soft.