Qifeng Cake and Angel Cake, which are separated from protein. And it's not old vinegar, it's white vinegar. You can add lemon juice. But when it comes to the stability and taste of protein, Tatar powder is the best. There is a view on the internet that Tata powder is an additive, which is not conducive to health. Actually, I did something improper. Proper amount of tower powder is harmless. However, if you care, you can also add the same amount of talcum powder to the original prescription, then add white vinegar and lemon juice or reduce it. The stability of white vinegar and lemon juice is poor, so protein should not transport too much. In addition, if the cake you make is mixed with heavy egg yolk like a tiger skin cake, the egg flavor may become too strong. At this time, lemon juice and white vinegar can be added after mashing to eliminate the fishy smell.
Adding a small amount of vinegar to the cake can neutralize the alkalinity of egg protein, making the fermented protein Hu more stable and the cake not soft. The function of white vinegar is to replace tata powder, neutralize the alkalinity of protein and transport protein stably. The function of vinegar is to make the protein foam easily, and the foam is difficult to disappear. You can add lemon juice. Because whether it's artificial protein delivery, electric bubbler or chef. Our aim is to put air into protein, generate a large number of bubbles, form a tight organization, and bake cakes at high temperature in the oven. Therefore, in practice, the method and technology of protein delivery are very important.
When delivering by hand, gently hold the blender, turn it quickly with your wrist, and draw a circle in three dimensions, just like the blender knocking on the bowl, which will stir smoothly. When operating with hand-held electric foaming machine or cock, firstly, transport at high speed until the volume becomes larger, then switch to medium speed, and finally switch to conventional speed, so as to transport even and delicate foam and protein, and at the same time, transport sugar in a corresponding proportion together. The purpose of adding sugar is to make sugar absorb the water in protein, and the vacuole membrane is not easy to be destroyed, thus achieving a more stable state. Sugar can also inhibit the air denaturation in protein in protein, making it difficult for protein to transport. Add sugar to the whole part three times at the right time.