The principle of sending egg whites: stir in the air.
Whether using a manual eggbeater or a electric egg beater, you can beat the egg whites well. Its principle is to constantly stir the air into the egg white. When the air is full of egg white, it forms a solid foam-like egg white. Manual frequency is slow, killing time is longer, electric speed is fast, frequency is high, killing time is longer.
Many bakers ask me why my cake is so well baked that it shrinks when baked. Whenever I ask them if your egg whites have been beaten, many bakers don't know what it should look like. Many new bakers will encounter the problem of delivering egg whites. Next, please take some time patiently to observe how the egg changes from a flowing liquid to a white condensed solid. I hope to make the new baker take fewer detours.
Brief description of steps: separating egg white-beating into coarse bubbles-beating into fine bubbles-soft bubbles (hooks)-hard bubbles (vertical triangular tips)
Separated egg white
2. Slowly beat into coarse bubbles, add the first sugar, continue to beat into fine bubbles, and add the second sugar and the third sugar.
The three people who sent the soft foam were hooked at this time, just like a beautiful white swan.
Four dozen reached the state of hard foam at this time, showing an upright triangular tip. Turn the beating basin upside down and it won't flow.
When the eggbeater is lifted, it is an upright triangle with a small tip.
Small stickers:
1 The utensils used to send egg whites should not be dipped in a drop of water and a drop of oil, otherwise they will not be sent away until dark. Egg beater, remember to avoid water and oil in the egg beater basin.
Don't change the amount of sugar easily. Sugar can not only increase sweetness, but also have emulsifying effect, which can make egg white better and faster and make the cake taste delicate. The sugar should be added several times, so that the sugar is not easy to melt.
After the egg white hits the fine foam, it will gradually form a solid state. During this period, it is necessary to frequently lift the beating head to see the state of the egg white. It is a soft foam with a hook shape; It is an upright triangle with rigid foam at the top. The transition from soft foam to hard foam is very fast and will change in a few seconds. If the status meets the requirements, stop immediately. Don't fantasize about playing a few more times. The change of egg white state is instantaneous, and a cake with soft foam is needed. If it is hard, the cake will crack easily and taste hard. Hard foam can't be used, it will be like tofu. Remember to hit the right place and stop the car immediately.
4? Special attention should be paid to error transmission. In the process of sending away the egg white, there will always be a part that becomes solid first. When the foam is light, it will float on the surface and the liquid foam will sink below. To find out the state of egg whites, be sure to use an egg beater to stir them evenly in the basin for several times, so that the egg whites at the bottom and the top are mixed together, and then lift the egg beater to see the state. At this time, it is more accurate to lift the eggbeater to see the state.
Be patient when distributing egg whites. If you don't hit the required state, no matter how long you play, you must play. If it is not typed in place, proceed to the next operation, the cake will fail, and there are no steps to save. The cake is supported by foam mixed with air. Without enough rigidity, it is easy to collapse and shrink. Remember that the egg white must be beaten in place, and it will definitely appear if it is not beaten in place.
Add a few drops of white vinegar before the egg white is delivered, which will make the egg white thicker.
Evolution steps:
the end