Therefore, beating eggs is the most important technique for making cakes, not one of them, but the most important. A considerable proportion of the failure of novice partners is that this step is not done well.
Every kind of cake has different requirements for this.
Qifeng cake has the highest requirement for delivery, mainly from protein.
Qifeng cake embryo requires that the protein is in a dry foaming state, about 90%
Qifeng cake roll requires protein to be wet and foaming, about 70% to 80%.
Qifeng cupcakes require wet and foaming protein, about 70% to 80%.
Sponge cake, made in a slightly different way, is usually sent through the whole egg, or yolk and egg white.
Pound cake, eggs do not need to be made, mainly through the role of butter and baking powder.
Let's share with you the skills and precautions of egg white, yolk and whole egg.
First, the choice of containers and tools.
Try to choose a slightly deeper and larger circular basin, the bottom is round, and the right angle is not good, which is not conducive to uniform distribution. For the capacity requirements, it is suggested that 4 eggs should be cooked in a pot of more than 2L, and 5~6 eggs should be cooked in a pot of more than 2.5L. The eggbeater should be electric, and manual operation will be tiring.
Secondly, the demand for eggs.
Fresh eggs, good effect, bubbles will be stable.
Temperature requirement
Egg protein bubbles are relatively stable and delicate. Whole egg hair, the temperature of 40 degrees is most conducive to foaming.
Egg size requirements
In many recipes, the amount mentioned is calculated by the number of capsules, not by weight. In fact, the size of eggs varies greatly, some eggs are 40-50 grams each and some eggs are more than 70 grams each. Therefore, if the formula does not stipulate the use of large eggs and small eggs, it is recommended to choose a medium size of 50~60 grams.
The demand for sugar
White sugar and cotton candy will do. Generally speaking, it is better to use white sugar. Egg whites are sent, and sugar is added three times, which is more conducive to sending. At the beginning, you should add egg yolk and whole egg, and start the operation quickly, because sugar will crystallize with egg yolk, so don't operate for a long time after adding sugar. Let's talk about the methods and steps of sending egg white, yolk and whole egg respectively.
Let's start with protein.
1, the protein basin should be water-free and oil-free. Water or oil affects protein transfer.
2, egg white and egg yolk should be completely separated, egg yolk contains oil, if egg yolk enters the egg white basin, egg white is more difficult to send.
What I want to mention here is that when the egg is not fresh, the yolk is easy to have diarrhea, and when it is separated, the yolk will spread out. Fresh eggs, yolk like a film, very complete.
When you can't remember how long the eggs have been bought, it is suggested to knock them into a small bowl first, and then pour them into the egg beating basin, otherwise it is very likely that a mouse excrement will spoil a pot of porridge. It is even more tragic to meet a rotten egg. It's just a small problem, but veterans who often make cakes have probably encountered such a bad situation. So a special reminder.
3. Drop a few drops of lemon juice or white vinegar in the protein bowl.
Because the egg white is weakly alkaline, adding white vinegar or lemon juice will make the egg white neutral or acidic, which will make the protein cream more stable and the cake more fluffy. In the past, adding tata powder was also the same principle. It is rarely used at home now, but it is still used in business. Lemon juice is better and more fragrant.
4. protein is delivered to the vesicle at a medium speed, and then delivered to the target state at a low speed. This process is divided into three steps: adding sugar for the first time, adding thick foam for the second time, and adding fine foam for the third time.
You have to add sugar to send protein away, or you can't send him away. The sugar-egg ratio of an egg white is about 10 ~ 20g. If it is less than this minimum amount, the delivered protein will be unstable and easy to defoam. It is ok to make some cakes with low expansion requirements, such as cake rolls. I have also shared low-sugar and salty cake rolls, and they all succeed. But making a 6-inch 8-inch cake embryo will not work, and it will collapse.
Although sugar is added three times, don't worry too much about the timing. Even if it is added once, protein can send it away. It will make the sending speed faster and will not affect the success or failure. The reason for the special reminder is that individual friends will really worry about this problem, so don't worry.
5, the state of the protein cream
The state of making cake rolls with wet foaming long straight hooks
The state of making cheese cake, neutral foaming, long pointed bending.
Nearly dry foaming, short and curved, is the best state to make Qifeng cake embryo, the wettest and most delicate.
Dry foaming (also called hard foaming) is a short and straight state of making Qifeng cake embryo, because this state is very close to the last one, and the speed is only a few tens of seconds. I take good care of the camera when I shoot alone, and I often get into this state. I suggest that beginners try to operate in this state, which is easier to succeed and will not collapse. When you master it, you will find the best time to taste it.
Hair protein will turn into cotton wool.
When checking the state, remember to let the beating head rotate twice in the basin and then lift it to compare the real reactive protein situation.
6. Use the delivered protein immediately. The time is not long, and the protein will defoam.
Delivery of egg yolk
1, egg yolk with sugar
2, from the eggbeater, egg yolks generally don't need too much air to wrap, and the amount of egg yolks will be less, so manual and electric egg beater can be used.
3. When the yolk is done, it will turn into a thick paste, and the color will be lighter than before. The final color of light-colored egg yolk is similar to milky white, and the color of egg yolk such as earth eggs is heavier, and the color is only slightly lighter after delivery.
Because there is a lot of oil in egg yolk, it will not wrap a lot of air, and the volume change is small, more to increase its emulsification. For example, when making ice cream, custard sauce and so on. Always send egg yolks. It won't be long before he died.
The whole egg was sent away.
1, add sugar to the whole egg at one time, and the amount of sugar added is according to the formula.
2, separated from warm water, the appropriate temperature is 40 degrees, which is faster. Be careful that the temperature is not too high, it will turn into egg flowers.
3, eggbeater high-speed delivery
4, the finished state, the volume is relatively large, lift the surface of the eggbeater and draw a figure of eight, and the texture will not disappear soon.
Special note: whole eggs are not as technical as protein, so they can be delivered at high speed all the way, and the state is easy to distinguish. But it takes a long time to send whole eggs, and it is no problem to send 5 eggs and 6 eggs with a low-power eggbeater. If there are too many eggs, such as 8 eggs, 10 eggs, pay attention to the motor overheating. I once burned out a machine while preparing 10 eggs. If it is sent to the middle, you can take a break and continue to play without affecting the finished product.