2. Egg white sending step:
(1) After separating the egg yolk and the egg white, put them into a water-free and oil-free eggbeater, and the egg white will be delivered. Now add a small amount of tartar powder to the protein.
(2) Open electric egg beater's 1 file and play for about 1 minute. At this time, the egg liquid will break up and bubbles as thick as fish eyes will appear. Add 13 fine sugar.
(3) Adjust electric egg beater to the third gear and continue to play for about 1 minute. It was found that the bubbles in protein became smaller and the volume doubled. When you lift the eggbeater, you will find that the egg liquid can't stick to the egg head, and it is flowing, and the egg liquid in the basin can still shake. At this time, continue to add the remaining half of the fine sugar.
(4) The third gear continues to play 1 minute or so, with some small lines. When I lifted the eggbeater, I found that the egg liquid on the eggbeater was drooping, but the protein in the basin could not stand it. At this time, it is distributed at 8, which is wet and can be used to make light cheesecake.
(5) Add the remaining fine sugar and continue beating in the third stage. Slowly, the protein liquid will become harder and harder, and the lines passed by the eggbeater will become thinner and thinner. When the eggbeater is lifted, it is found that the egg liquid on the eggbeater is slightly longer and slightly curved, and the egg liquid in the basin can stand upright, with the wave crest slightly bent downward. At this time, it will be distributed at 9 o'clock, and you can make hollow Qifeng cake, egg roll and chocolate cake.
(6) Continue to play for about 1 min in the third gear, and lift the eggbeater. The egg liquid on the eggbeater is slightly short and upright, and the egg liquid in the basin can stand upright with a short and small peak. At this time, it is distributed in 10, which can be used to make round mold Qifeng cake and sponge cake.