Egg white can be used to make western-style baked desserts, such as egg white, almond cake, Fernando snow, almond tile, angel cake, or Chinese dishes, such as crab race, egg white fried milk and cedar bean paste.

In addition, Cantonese desserts such as double skin milk and fresh milk stewed egg white protein are also very popular among the public. When cooking vegetable soup, adding proper amount of egg white can enrich the taste of vegetable soup.

Egg white introduction:

Egg white is a transparent colloidal substance wrapped around the yolk, which is composed of protein. So it is also called protein, as opposed to egg yolk. Protein will solidify into a white solid when heated, hence its name. Protein is as shockproof, moisturizing and protective as mammalian amniotic fluid. If you mix the egg whites with a high-speed whisk, they will be as elastic as a sponge, which is the first step in making a cake.

Egg white paste, also known as protein paste, has a thick and thin surface, about 1.5 mm, and a soft texture. The raw material for making egg white paste is egg white with dry starch or refined white flour, and the ratio of egg white to flour is about 1: 1.