Egg whites must be put in a deep basin, without water or oil. If a drop of water is mixed in the egg white, it will be difficult to send it away. Beat the egg whites with electric egg beater and add powdered sugar several times until they are dry and foaming. If it is not easy to defoam, it will excessively affect the taste of the cake. Verify the good egg delivery method, beat the eggs manually at low speed, rest for one minute, and waste your hands after beating. It is especially important to send egg whites. Add powdered sugar three times. Egg white directly affects the taste of the final cake. Specifically, you can download a cookbook and study more. Once you succeed, you will basically understand.

There are many kinds of cakes, such as Qifeng cake and sponge cake. We need to send eggs to give the cake a fluffy texture and taste. Heavy oil cakes generally need butter and various dried nuts to get a strong and solid taste. Egg white also needs to be separated relatively quickly at a suitable temperature, and the best temperature is about 23 degrees. At the same time, the pots and utensils containing egg whites must be clean, oil-free and water-free, as well as the speed of egg whites and the method of putting sugar.

Sending egg whites with electric egg beater is quick, convenient and effective. The other is the control of killing time. Add sugar three times when you kill, and the eggbeater can only be beaten with a short tip. The long tip still needs to be beaten, the side egg white does not flow, the egg white confesses, and the volume increases. Generally speaking, foam cakes can be divided into egg sponge cakes and Qifeng cakes. Compared with sponge cake, Qifeng cake has more delicate and light taste, easier entrance and stronger oil flavor.

Of course, the people you like are different! I think the answers are all about Qifeng cake. The second question is about sending eggs. Different foods have different needs for status. First, find out what you want to do. Add a few drops of lemon juice or white vinegar to the egg white. First, it can help stabilize the egg white. Beat with an egg beater until dry and foaming. Just lift the eggbeater, and the egg white is in a short hook state. The whole egg method can put a bowl of hot water under the egg basin and wait until the egg has a certain temperature before sending it away.