Ingredients: 2 egg whites.

Accessories: according to the amount of formula sugar

(One egg is about 15-20g)

Second, the steps of sending egg whites

1. First of all, there must be an oil-free and water-free dry basin.

The most important thing to send egg whites is to use a clean and dry pot as a container. Be careful not to mix the egg yolks together, otherwise it will affect the delivery of egg whites.

2. Knock out the protein:

Knock out a small crack in the egg first, and then knock it out gently with two thumbs. This action should be slower and lighter.

Students with long nails should be careful not to let their nails poke the yolk ~

3. When you break it, lean to one side, let the protein flow out, and leave the yolk in the eggshell on one side.

At this time, you should use two hands to operate, because you can use one hand to signal when taking pictures.

Pour two eggshells back and forth, leaving only the yolk at a time, and pour the egg whites into the basin. Pour it 2-3 times, not too many times, so as not to scratch the yolk.

The yolk of fresh eggs is firm and not easy to break.

In this way, the yolk is left in the eggshell and poured into another basin for later use.

6. Pour 1-2 drops of lemon juice or white vinegar into the egg white.

The purpose of this is because egg white is alkaline. Adding some acidic substances such as lemon juice or white vinegar can increase the stability of egg white. Not too much.

Now weigh the sugar.

7. Next, I'm going to start egg whites. As a tool, I use electric egg beater, and the price is about 100 yuan. If I'm going to bake this pit, it's a necessary tool, saving time and labor.

I used two egg whites, which is easier to pass away. Because of the small amount, the basin is tilted a little, so that the egg white and the eggbeater can fully contact, which is conducive to sending it away.

8. Because there are few egg whites, the whole process uses 1 file. With the increase of egg white, the power of the eggbeater and the time to beat egg white need to be adjusted. You need to try a few more times to gain experience.

Beat the egg whites until rough, as shown in the figure.

9. Add one third of the sugar.

10. Continue to turn on the eggbeater, and slowly the egg whites will have lines.

In the process of beating eggs, the beater should constantly circle in the basin to make the egg white and the beating head fully contact. Especially don't be afraid of the contact between the eggbeater and the basin. Of course, it is not difficult to touch the basin with an eggbeater. Only need to consider the egg liquid at the bottom of the basin, and fully contact with egg white, in order to produce qualified egg white.

1 1. Lift the eggbeater with a soft tip.

12. Add 1/3 sugar at this time, and the egg white at this time can bear the weight of sugar and will not be crushed by sugar (as shown in the figure).

Continue to send, let the eggbeater head contact the egg white in all directions. It must be comprehensive, which is the key.

If there are many egg whites, you need to rotate the basin when operating. The rotating basin is opposite to the eggbeater.

13. The boundaries are becoming clearer and clearer. Stop and lift the eggbeater. The egg white has a curved tip. This is wet foaming. If some recipes need such egg white, it is enough.

If only wet foaming is needed, pay attention to changing the sugar content to 1/2.

14. Pour in the remaining sugar and continue to send it away.

15. I feel a little resistance gradually. This resistance is compared with the beginning, not how strong it will be. This needs to be understood slowly.

The lines where the eggbeater passes will not disappear easily. Stop and slowly lift the eggbeater, and the egg white will be ready, sharp.

16. Pour the beaten egg whites into the basin, and don't spill them.

Here are two egg whites, which are very light and can be poured without spilling. If the amount of egg white is large, it is still possible to spill it, so be careful when trying to pour the pot.

When there is a lot of egg white, you can try to stand the basin 90 degrees. If there is no overall flow of egg white, it means that it has all been sent away.

If the egg white has obviously slipped, it means that some egg whites at the bottom are in bad condition, which means that the egg whites at the bottom have not been hit during the delivery.

The solution to this problem is to rotate the basin and constantly adjust the inclination angle of the basin to make the eggbeater fully contact with the egg white.

17. The beaten egg white can be used to make Qifeng cake.