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Why can't egg whites be mixed into paste when making cakes?

hello, egg white pie needs some tartar powder. If you don't have tata powder, a few drops of white vinegar will do. According to the degree of sending, I put in white sugar. I beat the egg whites manually several times when I made the cake. I was so tired, hehe. It's tiring to send it by hand, but it's more convenient to beat the egg.

The basic steps of making cakes are as follows. This is the recipe of Junzhi, a Sina food blog. He is an expert in baking. I often use it to make Qifeng cakes:

1. Beat the egg whites into fish-eye bubbles with an egg beater, add 1/3 of fine sugar, and continue to beat until the egg whites begin to thicken and show coarse foam, then add 1/3 of sugar. Continue to beat until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar.

2. Keep beating for a while. When the eggbeater is lifted and the protein can be pulled out of the curved sharp corner, it means that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg whites can be sent to this level. But if you make a regular Qifeng cake, you need to continue to beat it.

When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state and can stop beating.

3. Note: Don't continue beating after dry foaming. If you beat too much, the protein will start to be lumpy, which will lead to the failure of cake making. Put the beaten egg whites in the refrigerator, or the foam will fade.

-----------. Try dropping a few drops of white vinegar into the egg white. Don't stop beating the egg whites.

another possibility is that you can't beat the egg white bowl. Stainless steel or glass bowls are the best. Only dry bowls without oil and water can foam.