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 the egg whites of four chickens and beat 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 they 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.

Extended data:

Cream can be divided into two categories: vegetable cream and animal cream.

1, vegetable cream

Vegetable cream is made of vegetable oil such as soybean, water, salt and milk powder. As a pre-whipped product, vegetable fat emulsion can be used in birthday cakes, bread sandwiches, Mu Si cakes and other foods, and has been widely used in the baking field.

2. Animal cream

Animal cream, also called whipped cream or thin cream, is separated from whole milk and is rich in natural frankincense. In the process of separation, due to the different specific gravity, the fat in milk will float on the upper layer and become cream. The fat content of cream is only 20%-30% of that of whole milk, and its nutritional value is between whole milk and butter.