Question 2: Can you make a cake with egg whites that are not mushy? If it is a Qifeng cake, it is definitely not possible. Egg white is the key driving force of Qifeng.
Other cakes, especially those with batter, are made of butter or chemical leavening agent. It doesn't matter much whether the egg white can be beaten or not. This type of cake can also be made.
Question 3: Can you make a cake if the egg white is not very solidified? It depends on what kind of cake you make. If you make a hurricane cake, you can make a successful hurricane cake by sending it dry and foaming. Some cheesecakes don't need to be hard, so it depends on what kind of cake you make to decide the egg white. I hope it can help you.
Question 4: Why do you want to send the egg whites when making cakes? Cake is divided into sponge cake and Qifeng cake. When making Qifeng cake, you need to separate the egg, that is, divide the eggs. When making sponge cake, the whole egg is sent together. Sponge cake is relatively moist and fluffy, but its fragrance is small. Sponge cake has a relatively tight and delicate taste, but it has a strong fragrance. Personally, I like sponge egg cake.
The foaming is to wrap air in the cake, and the porous and soft tissue of the cake is bubbles.
Question 5: Why can't the egg white make a paste when making a cake? Hello, you should put some tartar powder in the egg white pie. If you don't have tata powder, a few drops of white vinegar will do. According to the degree of sending, I put in white sugar. I beat the egg whites manually several times when I made the cake. I was so tired, hehe. It's tiring to send it by hand, but it's more convenient to beat the egg.
When making cakes, the basic steps of egg whites are as follows. This is the recipe of Junzhi, a Sina food blog. He is an expert in baking. I often use it to make Qifeng cakes:
1. When the egg whites are beaten into fish's eye bubbles with an egg beater, add 1/3 fine sugar, and continue to beat until the egg whites begin to thicken and show coarse foam, then add 1/3 sugar. Continue to beat until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar.
2. Continue to beat for a while. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg whites can be sent to this level. But if you make a regular Qifeng cake, you need to continue to beat it.
When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state and can stop beating.
3. Note: After dry foaming, don't continue to beat. If you beat too much, the protein will start to be lumpy, which will lead to the failure of cake making. Put the beaten egg whites in the refrigerator, or the foam will fade.
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Hello, I don't think it's strong enough. When using the manual eggbeater, my boyfriend and I switch to beating. If one person hits, the wrist is too sour, and the foam in the egg white disappears when it stops. Try dropping a few drops of white vinegar into the egg white. Don't stop beating the egg whites.
There is also a possibility that you can't beat the egg white bowl. Stainless steel or glass bowls are the best. Only dry bowls without oil and water can foam.
Question 6: How to make a cake without foaming egg white? There are the following possibilities:
Eggs are stored for too long.
Egg white and yolk powder are completely separated, and egg white may be doped with yolk. The container for egg whites is not completely dry.
There is not enough time to beat eggs.
Solution:
Choose fresh eggs.
Egg white and yolk should be completely separated, and there should be no trace of yolk in egg white.
The container containing egg white can't have water droplets, so it is completely dry.
When beating egg whites, add a few drops of white vinegar or lemon juice. Add fine sugar several times according to the degree of sending.
If you use a manual eggbeater, you need to extend the egg beating time. Switching to electric egg beater will save labor and foam easily.
Question 7: Can you make a cake without egg whites? The cake with egg whites is called Qifeng cake. The oldest cake is sponge cake, which is served by cake oil. The eggs that don't have to be sent away at all are heavy oil cakes. Without long-term changes, heavy oil cakes also have the practice of beating eggs first, such as French crispy cakes.
Question 8: What are the consequences of homemade cakes and egg whites not being sent away? Ordinary cake, such as sponge or hurricane, needs to send eggs (egg whites), which is the key driving force for the cake to loosen. If it is not sent, it will be a solid cake, not a cake.
However, batter eggs such as heavy oil cakes and Ma Fen cakes do not need to be sent away completely.
Heavy oil cake is soft by butter, so it is useless to send eggs.
Ma Fen cakes use chemical bulking agents such as baking soda and baking powder to swell the cake volume. If the eggs are sent away, the finished products will be better, and the cakes that are not beaten will be just as soft.
Question 9: Can you make a cake if the egg white can't be beaten? Hello, I'm a pastry chef. The cake we usually eat is Qifeng cake, and the egg white must be sent away, otherwise there will be no sponge-like pores and soft taste in the cake. Besides, Qifeng cake is made of egg yolk and egg white separately, and the sponge cake maker beats all the eggs together, but Qifeng cake will taste better. If you feel tired of beating the egg whites by hand, it is recommended to buy an egg beater, which is very cheap. The skill of beating the egg whites is to beat the egg whites fluffy, so long as the egg whites are picked up by the egg beater and do not fall off. Hand-only.
Question 10: Can you make a cake if the egg white is not creamy? You can make a cake if the egg white is not creamy, but the effect is not good.
Beating egg whites should pay attention to the following points:
1. The bowl for beating eggs must be water-free and oil-free.
2. You can't drop a little bit of yolk in it.
Adding a few drops of white vinegar can make it easier to send away.
4. It is not easy to defoam with a little corn starch.
5. Sugar should be added in batches, not all at once. Add 1/3 first, then 1/3 until the egg white is foamed, and then add the excess until it starts to solidify.
6. It must be played in one direction, not in another direction.
It's best to have electric egg beater, because it's very tiring to beat by hand. If it doesn't work, you should also buy a manual eggbeater (that is, one with a lot of wire), which is difficult to beat well with chopsticks. Don't add too much sugar, as long as it's too sweet and delicious. Eating too much sweet tooth decay is easy to get fat!