SAPP SUBS CREAM OF TARTAR
Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.
To stabilize egg whites when making meringues or meringue toppings.
- Stabilizes the egg whites and allows them to maintain their texture when whipped into stiff peak Increases their tolerance to heat
To stabilise whipping cream
-Preventing discoloration of vegetables which have been boiled
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