Egg white foaming can be roughly divided into dry and wet. Wet foaming is generally used to make mousse, cheesecake and so on. Dry foaming can be used to make sponge cakes.
The practice of sending homemade cream from egg white;
Ingredients: 4 eggs, 5g salt (for ice cream)? 5g of white vinegar and 40g of white sugar (put in three times).
1. Use the eggs taken out of the refrigerator to dry the water on the eggshell, and then separate the egg white from the yolk. Utensils (egg separator, utensils for holding protein and yolk, eggbeater, etc. ) must be oil-free and water-free.
2. Break up four egg whites and make them in one direction (that is, there is a layer of small bubbles on the egg whites). Add 5g of salt, 5g of white vinegar, and 5g of sugar 1 (the spoon is an ordinary small iron spoon with1spoon).
3. Continue to beat the eggs quickly in the same direction until the eggs are clear as shown in the figure, and then add 15g sugar to continue to stir quickly.
4. When it's a little thick in the same direction (that is, it feels like a dog with egg whites like shower gel), add a spoonful of 15g sugar and continue to beat.
5. Send in the same direction and play 10 minutes or so. Try to stir your egg whites with an egg beater. If the egg white can stand up, it means that your egg white has been beaten.