You can make angel cakes and double skin milk.

Angel cake practice

Three kinds of protein

30 grams of low-gluten flour

50 grams of sugar

Salt 1 g

Add sugar to the protein.

Add flour

Keep stirring, not too much.

Put it in a baking container.

Double skin milk practice

200g pure milk

Egg white 1

Appropriate amount of sugar

Pour pure milk into a wide-mouthed bowl.

Put it in a steamer with boiling water, steam for 5 minutes and then turn off the heat.

After standing for 5 minutes, a thick skin will form on the milk.

Carefully pour the milk into another bowl beside the bowl, leaving a little milk at the bottom to prevent the milk skin from sticking to the bottom. Take an egg

Knock it open, pour the egg white into the bowl, add a little sugar and break it up with chopsticks.

Pour the beaten egg white into the milk in step 4 and stir evenly in one direction.

Sift the milk and egg white liquid in step 6 with a sieve.

Slowly pour the egg milk into the bowl along the edge of the bowl, seal it with plastic wrap and put it in a steamer.

Turn on medium heat, steam for 12 minutes, then turn off the heat, stew for 5 minutes and then open the lid.

What effect does egg white have on baked products?

It plays a very important role, and the egg white in the cake directly determines its organization and density. Cookies can also be made more crisp when making cookies.

What is the protein for baking? . . .

Protein is egg white.

What role do egg whites and yolks play in baking?

egg

According to the average composition of fresh eggs, the water content is about three quarters, and then the content of protein is almost the same as that of fat, leaving a little minerals and other substances. This function is as follows:

Adjustment of water quantity: Just mentioned that there are about three-quarters of water in whole eggs, while protein is higher, about 86%; Egg yolk is much lower, about 50%. In actual baking, the moisture in eggs must be counted as a part of the total moisture, so the amount of eggs is very important for moisture control, especially when yolk or even dried egg powder is used instead of whole eggs.

Color: Egg yolk gives the dough yellow, and eggs turn brown easily on the heating surface, which can be used to control the appearance color of pastry baking.

Crispy: Egg yolk contains about 32% fat and can be used as grease. When the oil content in cake is low, the oil in egg yolk has obvious effect.

Emulsification: Egg yolk contains natural emulsifier, which makes dough smooth, which is beneficial to soft texture and increase volume.

Fermentation: the process of beating eggs, but also forming small bubbles. When the batter is heated, it contains a lot of air, which expands with the increase of temperature, which is beneficial to the expansion of the batter.

Structure: Protein will also coagulate during baking. If it is used in large quantities in baked goods, it will make the food more chewy, that is, tough. At this time, adding the right amount of fat and sugar holes can soften the finished product.

Nutritional value: (omitted)

Taste: (omitted)

Milk (milk? )

This title is too general. I will define the expected demand of the subject for this word as whole milk for the time being. Its composition contains nearly 90% water, fat and solids (lactose, protein and minerals). Its role is briefly described as follows:

Water function

nutritive value

taste

Epidermal color texture

If we discuss milk and related dairy products, we should actually divide them into five categories: fresh milk, cream, milk powder, fermented dairy products and cheese, if I classify them correctly and have no amnesia. There are many varieties involved, and the specific uses are different. Most of the above four points are effective.

Butter? )

Ok, there are still some milk problems (fresh butter or margarine? )。 For the time being, it is defined as fresh butter, 80% fat, and the remaining water is a milk solid of three to one. Generally speaking, it has two main advantages over fat:

Rich taste: Compared with the blandness of shortening, butter tastes better.

Melt: melt in the mouth to improve the taste.

The above is compared with the shortening produced in large quantities now. Here, don't confuse fresh butter with shortening, which contains specific ingredients, has specific hardness and has specific uses. The former is a natural product. Of course, the disadvantage of butter is obvious compared with the latter. It becomes hard and brittle when it is cold, and it is soft and easy to dissolve at room temperature. So it is difficult to control the dough with butter.

Of course, in addition to the characteristics of butter, it also has the same advantages as fat:

Extend the shelf life

As an emulsifier, it is beneficial to swell and increase the crispness.

Softening product

What can I do by baking the remaining two proteins?

Cooked and eaten,

What can protein make for dessert? What should I do with the remaining protein after baking?

Milk yellow bag ~ ~

I made angel cake, yolk and cream filling ~

Are there any baking recipes that only need egg whites but not egg yolks?

Angel cake roll, Baidu search

What is the protein commonly used for baking Qifeng cake? Not egg white.

The ingredients of Qifeng cake are these sugar noodles, eggs, corn starch, tata powder, milk powder, salad oil and so on. I want to know whether protein you are talking about is one of these or something else.