Method for beat eggs into cream

Eggs (of hens)

four

According to dosage selection

Salt (for ice cream only)

5g (according to the number of eggs)

White vinegar (you can keep it as you like)

5g (according to the number of eggs)

White granulated sugar

40g (divided into three times) according to the amount of eggs.

Soak the egg in warm water for 5 ~ 10 minute, dry the egg, and then separate the egg white and yolk. Utensils (egg separator, egg white and yolk container, egg beater, etc. ) must be oil-free and water-free.

Break up four egg whites and beat them in one direction (that is, there is a layer of small bubbles on the egg whites).

Add 5g of salt, 5g of white vinegar and 5g of sugar 1 spoon (the spoon is an ordinary small iron spoon with1spoon) and continue to stir the egg whites quickly in the same direction.

Then add 15g.

Continue to stir the sugar quickly until it is a little thick in the same direction, and then add a spoonful of 15g sugar to continue beating.

In the same direction, hit 10 minutes or so. Try to stir the beaten egg whites with an egg beater. If the egg white can stand up, it means that the egg white has been beaten into cream.