1. Baking powder: Baking powder is a helper for beating. When the egg white cannot be beaten, you can put some baking powder in and continue to beat. 2. Vinegar: Add an appropriate amount of white vinegar to the egg whites that have failed to be beaten, and then continue to beat. 3. Tartar powder: You can also add tartar powder to the egg whites, which has the same effect as baking powder. 4. Sugar: White sugar is a necessary ingredient for beating egg whites. If it cannot be beaten, you can also add an appropriate amount of white sugar.

How to fix the egg white that cannot be beaten

To beat the egg white, beat the egg white first, then beat it in the same direction with chopsticks or a whisk, and use a container to hold the egg white. There can be no water, oil and egg yolk. After the egg whites are foamy, add the sugar 2-3 times and beat. If you add sugar all at once, the beating time will be longer and the texture will be denser. Therefore, during the whipping process, you need to continuously add sugar in batches, and the degree of sugar must be appropriate.

After the sugar is added, continue to beat until it is smooth and white, and the tail end is curved. At this time, it is wet foaming, about 7 minutes. After wet foaming, continue beating until the texture is more obvious and smooth and white, and the ends are lifted up and become stiff. At this point, it will be dry foaming, about 9 minutes, which is the best state for the chiffon cake protein to be whipped. This whipped meringue is over-whipped and is cottony and dull, making it difficult to mix with the batter.

When beating egg whites, beat them in one direction. This makes it easier to beat. If you beat by hand, try not to stop in the middle, and the manual speed should be controlled evenly. If your arms get sore in the middle, you can slow down a little, but it's best not to stop. If you stop for a long time, the bubbles in the egg white will disappear, and you won't be able to beat again.