Cream of tartar
01
酒石酸氢钾, 塔塔粉
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
例子
Cream of tartar is often added to beaten egg whites to stabilize them and increase their volume when making meringues or soufflés.
制作蛋白酥或舒芙蕾时，常加入酒石酸奶油以稳定打发的蛋白并增加其体积。
In baking, cream of tartar is used as a leavening agent in combination with baking soda to create a reaction that produces carbon dioxide gas, which helps doughs and batters rise.
在烘焙中，酒石酸奶油与小苏打一起用作膨松剂，产生二氧化碳气体的反应，帮助面团和面糊发酵。
