Why can't I beat the egg whites for half an hour and make them creamy?
Containers must be sanitary, oil-free and water-free.
Separate each protein and then transfer it to a beating container to avoid the fat in the broken egg yolk.
The protein can be stirred separately at low temperature. The whole egg should be high at room temperature.
Adding a few drops of white vinegar to neutralize the acidity of the protein can stabilize the protein paste.
Sugar is added in stages during the beating process.
Use a professional eggbeater or electric egg beater. Otherwise, air is not easy to enter. Whip in the same direction.
The egg white is beaten 1 hour, but it is still not creamy. Can you still make cakes? This friend's question is actually about egg white.
Well, first make sure what you use.
If it is typed by machine and 1 hour is not typed, then this egg white is not a grade. Eggs that are basically over 1 month can be thrown away.
If it is handmade, there may be something wrong with the way you sent it away.
In addition, adding a little egg white powder can improve the delivery rate. The egg whites should be fresh.
Why can't the egg white be creamy when I make a cake with a rice cooker? The most important thing is that there can be no water in the egg white container, especially no oil. You can add some acidic liquids to the egg white, such as white vinegar and lemon juice, and stir quickly along the direction. It's best not to stop. It usually takes fifteen minutes, but your hands will be very tired. Whether you can do it well or not depends on yourself.
Why can't egg whites foam when making cakes? Why put it in a basin without water or oil?
Hit it hard with a bubbler.
There will be bubbles.
Push harder.
You can also use electric ones.
Isn't it fresh enough to make the cake egg white into solid egg white? Is the yolk not completely separated from the egg white? Egg yolk residue can't be beaten.
Or too little sugar? The amount of sugar can be 40-50% of the whole egg, and then all of it is poured into the egg white, which makes it easier to get rid of it.
It is also possible that your basin is not clean enough, so it must be water-free and oil-free, otherwise it will not print.
The sending speed should be above medium speed, and slow speed can only make some bubbles, so it is impossible to send.
It is said that there are still many requirements for protein delivery, and you have given too little information, so you can only guess.
Why can't egg whites be beaten when making cakes? The egg whites bowl should be clean, and there should be no water. Beat the egg whites with an egg beater first, and then put them in several times after the sugar turns white. The egg white should be dry and bubbly, even if a chopstick doesn't fall off.
The trick to beat egg whites is to beat them in one direction, and never beat them back and forth. This is hard work. Finally, the egg white becomes foam, very sticky and tough. The simple test method is that the egg white no longer flows, the container is slightly tilted, and the egg white basically does not flow downwards. The cake didn't come out, maybe there was not enough material, or the material of the noodles was wrong. Is there enough baking powder? Is it low-gluten powder?
What should I do if the egg white used for cake can't be opened?
If you add too much sugar at one time, add it in three or four times.
Eggs are not fresh;
There is too much yellow protein bastard (in fact, a little egg yolk has little effect, try to distinguish it);
The temperature of egg white is too high, 17 degrees Celsius is more suitable for delivery, so it usually needs to be chilled in the refrigerator before delivery, so you can separate the yolk, put the egg in the refrigerator, mix the batter of the yolk first, and then beat the egg.
Why can't you beat the egg whites when making cakes? This is the problem of your operation: first, before you pour the egg white, there must be no grease in the mixing bucket. This is the key, otherwise, the egg white can't be sent away. There is also the need to add sugar and salt to beat the egg whites before adding Tata powder! After doing these two things, it depends on your own grasp of sending away, whether it is wet foaming, neutral foaming or hard foaming ~ ~ I have been in this business for many years, hoping to help you!