What is cream of tatar that we always use in Chiffon cake? Don't know, just follow the recipes that someone provide? Let's find out what is Cream Of Tatar Cream of tatar also name as tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Normally we use as pH adjuster in meringue process to make it more smooths and not collapse when we fold in to other. we also use as an antioxidant to our fresh fruit, after mix with water we soak the fruit and prevent it turn oxidant. The pH value of cream of tatar are pH of 5 and egg white is one of the few food products that is naturally alkaline with an initial pH as low as 7.6 at time of lay but increasing to about 9.4 with age. As the pH increases, the thick white thins. The pH of a fresh egg yolk is about 6.0 and increases to 6.4 to 6.9 during storage. we will add in the cream of tatar...
泡打粉 泡打粉 是膨鬆剂的一种，通常都是用于西点糕点制作。而泡打粉也分为慢速反应泡打粉，快速反应泡打粉以及双重反应泡打粉这三种。泡打粉的主要作用是促进膨鬆口感，，以不出筋的糕饼类为主。以下介绍三种不同的泡打粉： （ Fast-acting 快速反应泡打粉） 遇到水份就会产生二氧化碳气泡，所以使用这类的泡打粉就必须要快速塑形并送入烤箱，才能保持糕点的发度。 （ Slow-acting 慢速反应泡打粉） 这类的泡打粉必须在遇热的情况下才会开始操作产生二氧化碳的气泡。所以含有这类的泡打粉可以不必立刻烘烤，还可以隔夜冷藏保存。 （ Double-acting 双重反应泡打粉） 是一般市售最常见也最常用到的泡打粉。它兼有快速及慢速两种泡打粉的反应特性。所以遇到水份会产生二氧化碳，而另外一半会在进炉遇热的时候才会产生作用。所以加入这类也同样可以冷藏保存。效果也最稳定。 苏打粉 苏打粉 也是一种膨鬆剂，但是其酸碱度与泡打粉不同，膨胀度也比较弱，能使饼干酥脆的口感。当碱性遇到苏打粉遇到酸性成分的材料，会产生二氧化碳气泡，就能使面团发生作用。因小苏打粉遇到水份会产生反应，所以必须和其他干性材料一起混合再加入。另外苏打粉也可以用来做中和剂，例如巧克力蛋糕。巧克力是酸性，加入太多会让蛋糕带有酸性，因此可以使用少量的苏打粉中和酸性，除此之外也会让巧克力蛋糕颜色变得更深更黑亮。 Baking powder Baking powder adalah sejenis pengembang kek. Kita menggunakan baking powder ini agar kek yang kita buat mengembang sempurna dan teksturnya bagus. Sebagai pengembang kek, ada tiga jenis baking powder, iaitu fast-acting, slow acting dan double acting. (Fast-acting baking powder) Fast-acting baking powder diaktifkan oleh cairan. Semasa menggunakan ...