Specific steps for whipping egg whites
1, first beat the egg whites, using chopsticks or egg whisk clockwise, pay attention to the container can not have water, oil and egg yolks. After the egg whites are frothy, then add the sugar in 2 to 3 times to whip, adding sugar all at once will make the egg whites thick.
2, after adding sugar continue to whisk until smooth and white, hooked end is curved, at this time that is wet foaming, about 7 points.
3, wet foaming continue to whisk until the texture is more obvious and smooth white, hooked up the end of the firm, this time it is dry foaming, about 9 points, for chiffon cake protein whipping the best state.
4, if the protein is frosty or cotton-like and lusterless, not easy to mix with the batter, it shows that the protein whipped too much.