1. You should first put a few drops of white vinegar to neutralize the alkali in the egg white. You can only play the role of defoaming if you put it halfway.
2. It is best to use fine granulated sugar for white sugar, while coarse granulated sugar (usually used for cooking) is difficult to melt, which is not conducive to foaming. Put 1 time when the protein is coarse, and put it again when the foam becomes fine.
3. foam it, because you can't see, are you putting less sugar? Making icing is a small amount of protein plus a large amount of sugar, which will agglomerate. Less sugar is foam.
4. According to the above steps, beat the protein in one direction at high speed, and then beat 1 min at low speed after the desired state appears, so as to stabilize the bubbles.
5. It is recommended to use electric egg beater. Manual work is simply manual work.
Why can't egg whites be creamy? It can only be foamed. What should I do? Besides, it seems that sugar is added two or three times below. The first time, it will be almost as big as a fish's bubble eye, and then you can add it for the second time to continue beating until it is almost liquid to solid. Then you can add sugar and it will be creamy. Oh, the egg white is easy to beat after freezing.
When beating the egg white into a creamy shape, why is the egg white on the top almost creamy, but the egg white on the bottom? It should be that it has not been beaten sufficiently, and the egg white is at the bottom of the container and cannot be well contacted with the eggbeater.
That means you didn't play enough ...
Isn't the strength used badly?
I use a manual eggbeater and beat it by hand. In summer, it usually takes 6-8 minutes to be full of foam.
What should I do if the egg white is not creamy? It's actually not that difficult. Pay attention to the details. I use three chopsticks.
1. Choose fresh eggs to ensure that the tools are free of water and oil (I also wiped them with paper). The process is as follows.
2. Separate the egg white (no yolk) and beat the egg white! First, add a spoonful of salt to the protein bowl, which is very helpful to send the protein! Start beating ... until the egg whites are foaming, which takes about 1 minute.
3. Now, you can add 1/3 of the sugar you prepared to the egg white, and continue to beat ... until the egg white bubbles evenly. At this time, the egg white is still watery. This may take three minutes.
4. Add the rest of the sugar 1/2, and beat ... until the protein turns white, look carefully! At this time, the protein can still see thin bubbles, but it has become semi-liquid. At this time, when you beat the egg to stir up the protein, the protein will drip down. This will take about 4 minutes.
5. Finally, put all the remaining sugar into the basin, in one word: Beat, and soon your hands will feel a little heavy, and the protein has become semi-colloidal. After beating for a while, you can sow the protein in a corner of the basin at will, and it will not flow. This will take two minutes!
The process is basically like this, but I have extended the time in practice. The whole process is in 15-20 minutes, which is absolutely successful, and the inverted protein in the basin will not fall ~ ~
Oh, I hope it helps you ~ ~
Can egg whites be whipped into cream? Can! It's convenient and fast if you have an egg beater, but it's very tiring and slow if you hit it with chopsticks.
How to beat the egg white into a creamy shape? Put the egg white150g into a bowl, beat it in one direction and foam it until the egg white is completely foamed (the bowl is turned upside down, and the egg bubbles are not scattered), sprinkle 20g of dry starch and 5g of flour, and beat it in the same direction with the palm of your hand until the flour starch and the egg bubbles are completely blended into a fine white paste.
How to beat the egg whites into cream? It will be more tiring if you do it manually, especially after serving four egg whites. (Hands will be sore) First beat the egg white+one-third sugar into rich coarse bubbles (like small soap bubbles), add one-third sugar, and continue to beat into fine bubbles (all egg whites become tiny bubbles like needle tips, which can flow), then add one-third sugar and beat until wet bubbles (the basin can't flow when turned over), and pull out the eggbeater, which will form a triangular tiny tip, and the tip will bend.
Be sure to hit it successfully at one time, and don't stop playing for a while. This will defoam, and the previous efforts will be wasted.
How can egg whites be creamed? Satisfied answer: Fu Grassland Level 7 2011-05-11You keep hitting in one direction, and ask quickly: Do you want to beat all of them into cream? Then why do I only hit half of it, and the other half is egg white? Answer: I didn't add egg yolk, but it was scattered when I added egg yolk. Ask: I didn't add egg yolk either! There was only egg white, and then some sugar and salt were added. I kept beating in the same direction for an hour, and my hands were sore. But half of it was creamy and the other half was egg white. What happened? Why didn't you succeed? Answer: How many eggs do you beat at a time? Question: Four answers: You beat one at a time. It will be finished soon. Follow-up: Only when all the egg whites are whipped into cream can the cake be made well, right? Answer: It depends on what kind of cake you bake. Follow-up: use a rice cooker! Answer: You prepared it with eggs, flour, custard powder and cream, and put it in a greased pot. Bake it for more than ten minutes. You don't have to beat the eggs into cream, but you have to mash them. Don't be silky.
Egg whites can be whipped into cream with an eggbeater. If you make a manual call, you won't see the foam until at least 1 hour, so it's best to use electric egg beater to send it away, and it should be sent in the same direction continuously.
Method:
The first step is to ensure that the temperature of the eggs is normal temperature, and secondly, the bowl for beating eggs should be water-free and oil-free.
Step 2, open the electric egg beater, send it at medium and high speed, and put 20g white sugar after many big bubbles appear; Continue to send at medium and high speed. Add the second sugar, also 20g, until it appears slightly white, and put the last sugar, 20g, when it finally reaches the feeling of volume increase. After that, adjust it to medium speed and send it until the egg white appears drooping.