Normally, after the eggs have been left in the refrigerator for a long time, it is difficult to beat them directly after taking them out (the eggs have fallen apart after opening or the yolk and egg white have become watery. Such eggs will You can’t make a cake). Everyone knows that egg whites are very sticky. This is because egg whites are rich in ovomucin. The protein molecules contained in ovomucin are originally arranged in a spiral structure and have strong tension.

Let me tell you a good way. It will be much easier to put the egg whites in the refrigerator and then beat them. During the beating process, add a small amount of sugar twice to beat the egg whites so easy?

Of course, in addition to whipping egg whites when making chiffon, meringue is actually needed in many baking productions. I have been baking in private for more than 8 years and have whipped countless egg whites. too much. If there is too much water in the egg white, it won't work because it will dilute the egg white. The gravity of the water prevents the egg whites from encapsulating air and forming air pockets! Therefore, when beating egg whites, it is best to use fresh eggs.

Plays a very important role in the process of making cakes. If the egg whites are not whipped well, the resulting cake will firstly not be fluffy and the shape will not look good. Secondly, the cake will taste very hard and will not taste soft. That would be a huge failure.

Whether it is beating by hand or the mixer does not beat in one direction. The fourth fight was short. It took two hours to beat by hand. There is a saying that describes beating egg whites by hand ~ You can only beat egg whites well until you doubt your life. I hope my answer is helpful to you, thank you! The purpose of beating egg whites is to create bubbles. The containers and tools used for beating eggs must be water-free and oil-free, otherwise the stability of the bubbles will be affected. At the same time, when separating egg yolk and protein, there should be no trace of egg yolk liquid in the egg white.

When you separate the egg whites and egg yolks, the egg whites should not be mixed with any impurities, such as water or egg yolks. Generally, three to four egg whites are enough for whatever dish you are cooking. For beginners like you, I recommend you beat five egg whites.