1, the egg is not fresh enough, and it was not cleaned during the separation of egg white and yolk. There is a little yolk in the egg white.

2. The tools and containers for beating egg whites are not clean enough, and there is water and oil.

3. The amount of sugar in the formula is not enough. White sugar is a tough material for cleaning hair. If the egg white is not added enough, it will not be hard and will naturally become thinner and thinner.

4. When beating the egg white, the technique is wrong. Just hit by hand, constantly changing direction back and forth, and hit by machine. It's best to stop the mixing head in one position and don't move.

Why are duck eggs getting thinner and thinner when making cakes? Aren't you jumping in the same direction?

It takes several minutes to keep playing in the same direction.

I have the steps to make a cake with a rice cooker. Let me know if you want. .

Why not send egg whites to make cakes? If you don't send egg whites, you need to add chemical raw materials.

See if you want to work hard by yourself or eat some chemical raw materials, hehe.

If you think it takes time and effort to deliver egg whites, you can buy a electric egg beater, which saves a lot of trouble.

How to send egg whites? Baidu has many. Search. The key is: clean, water-free and oil-free. Add sugar for three times to send hard foam, and the pot will not flow down when it is turned over.

At present, I have been typing by hand, and I need 1 every time. It takes about 20 minutes to make a cake, and the cake will be very successful. Moreover, homemade cakes are not for fast food, but for snacks made by people you love. If you pay more attention, the cake will be sweeter. :)

Why is protein getting thinner and thinner when making cakes? Protein is getting thinner and thinner when making cakes. This is because the eggs are not fresh enough, or the method is wrong.

The method of stirring protein:

1. Add a pinch of salt and a few drops of lemon juice to the egg white, and beat the egg white with electric egg beater at medium speed for about 15-20 seconds. There are many irregular bubbles on the surface of protein.

2. Add 1/3 fine sugar to protein and stir at high speed until the big bubbles disappear and gradually become small bubbles.

3. Add 1/3 fine sugar to protein, and stir at high speed until the glycoprotein in the eggbeater decreases.

4. Add all the remaining protein and fine sugar, and stir at high speed until the tip of glycoprotein droops. Maybe you only use one chopstick. I suggest you take more chopsticks to fight together, or buy an egg beater.

What happens when the egg white is not sent away when making a cake depends on what cake you make:

Ordinary cakes, such as sponges or hurricanes, need to send eggs (egg whites), which is the key driving force for cake looseness. If you don't send it, it is a solid cake, not a cake.

However, batter eggs, such as heavy oil cakes and muffin cakes, do not need to be sent away completely.

The heavy oil cake is softened by butter, and it's no use sending eggs.

The muffin cake uses chemical expansion agents, such as baking soda and baking powder, to make the cake swell. If the eggs are sent away, the finished product will be better, and the cakes that are not beaten will be just as soft.

Protein sending skills

When it is dry, the protein can't drip from the eggbeater by itself.

To make a successful and delicious cake, besides the correct proportion of materials, egg white is one of the most important key points. For beginners, as long as they can make beautiful eggs, it means that success is not far away. In this regard, Le Baking teacher specially summarized three key points sent by protein.

First of all, protein is more prone to hair loss after adding sugar, which will affect the quality of protein. It is best to put protein in a clean round-bottomed container. Beat the protein at medium speed until it is rough, and then add sugar, so that the protein is easier to send and the effect is better.

Protein can be divided into dry type and wet type. Beat the egg whites until there are more and more fine foams, and observe whether there is white foam like whipped cream. At this time, when you lift the eggbeater, you can see that the protein foam can still drop by itself, which is wet foaming. Protein at this stage can be made into cakes, such as angel cakes, with protein as the basic organization and puffing raw material.

If you add a little salt and a few drops of lemon juice (or white vinegar) to the wet foamed protein, continue to make it for three to five minutes, and add sugar twice until the protein can't drop from the eggbeater by itself, it is called dry foaming (or hard foaming). At this stage, protein is more suitable for making Qifeng cakes or mounting eggs, which seem to be handy.

Can you make a cake without egg whites? No, you can beat the eggs and rotate the bowl 360 at the same time, which is faster. The direction of beating eggs is opposite to that of bowl rotation.

When making a cake, beat the egg whites into foam. When it is on, you can pick it up and observe it. When you pick up the mixing head, there is a dead end, and the peaks tremble from time to time.

It's no effect to make a cake and send away the egg whites. Can you do that? It depends on the type of cake:

Ordinary cakes, such as sponges or hurricanes, need to send eggs (egg whites), which is the key driving force for cake looseness. If you don't send it, it is a solid cake, not a cake.

However, batter eggs, such as heavy oil cakes and muffin cakes, do not need to be sent away completely.

The heavy oil cake is softened by butter, and it's no use sending eggs.

The muffin cake uses chemical expansion agents, such as baking soda and baking powder, to make the cake swell. If the eggs are sent away, the finished product will be better, and the cakes that are not beaten will be just as soft.

Protein sending skills

When it is dry, the protein can't drip from the eggbeater by itself.

To make a successful and delicious cake, besides the correct proportion of materials, egg white is one of the most important key points. For beginners, as long as they can make beautiful eggs, it means that success is not far away. In this regard, Le Baking teacher specially summarized three key points sent by protein.

First of all, protein is more prone to hair loss after adding sugar, which will affect the quality of protein. It is best to put protein in a clean round-bottomed container. Beat the protein at medium speed until it is rough, and then add sugar, so that the protein is easier to send and the effect is better.

Protein can be divided into dry type and wet type. Beat the egg whites until there are more and more fine foams, and observe whether there is white foam like whipped cream. At this time, when you lift the eggbeater, you can see that the protein foam can still drop by itself, which is wet foaming. Protein at this stage can be made into cakes, such as angel cakes, with protein as the basic organization and puffing raw material.

If you add a little salt and a few drops of lemon juice (or white vinegar) to the wet foamed protein, continue to make it for three to five minutes, and add sugar twice until the protein can't drop from the eggbeater by itself, it is called dry foaming (or hard foaming). At this stage, protein is more suitable for making Qifeng cakes or mounting eggs, which seem to be handy.