Eight Beating Methods

Chiffon style - that is, the split-egg method, the egg whites and sugar are mixed with the egg yolks and other liquid ingredients and powdered ingredients. combine.

Sponge method - that is, the whole egg method, stir the egg whites, egg yolks and sugar together until thick, milky white and foamy, it will drip for about 2 seconds, then add other liquid ingredients and powder and mix combine.

French sponge method - egg whites are beaten with 1/2 sugar and the other egg yolks are beaten with 1/2 sugar until they are milky white. After mixing the two, add other powdered ingredients and liquid ingredients. combine.

Angel Cake Method - Add egg whites and tartar powder and beat until foamy, then add 1/2 sugar in batches and stir until wet foam (do not stir until dry), sift the flour and 1/2 sugar and then add in the mixture. Mix until absorbed.

Sugar-oil mixing method - beat the oil first, then add sugar or powdered sugar and stir until soft and fluffy, add eggs and mix well, and finally add powdered ingredients and mix. Examples: biscuits, cream cakes.

Powder oil mixing method - first beat the oil until soft, add flour and beat until fluffy, then add sugar and beat until fluffy, add eggs and beat until smooth, suitable for formulas with an oil content of more than 60%. Example: fruit cake.

Wet foaming - Beat the egg whites or fresh cream into foam, then add sugar and stir until it becomes textured, white and smooth. It is elastic and upright when lifted but the tail end is slightly curved.

Dry foaming - Beat egg whites or fresh cream into foam, then add sugar and stir until the texture is obvious, white and smooth, elastic when lifted and the end is straight.