Compared with eggs at room temperature, frozen eggs are easier to foam, and the stability and durability of protein cream are better. Frozen proteins are easier to separate yolk from protein. Although eggs at room temperature can be whipped into larger protein cream quickly, bubbles are fragile and easy to defoam, so they are usually not suitable for making foam cakes.

Extended data:

Precautions:

1, separate the egg white from the egg yolk, divide the white sugar into three parts, and pour it into the egg white several times. Do not pour it into the egg white at one time. It is better to drop a few drops of white vinegar when delivering the egg white, which is more conducive to the foaming of the egg white.

2. If there is oil or water on the vessel when beating the protein, or the protein contains egg yolk (which contains oil), the protein liquid cannot be attached to the vessel. When beating the protein, it keeps rotating with the stirring head, just like drawing a circle in the water by hand, and the water will rotate with the circle generated by stirring. No matter how hard you fight, the air can't get in, and transsexuality begins to operate. The more oil-water content, the more obvious this situation is.

3. Once protein is beaten into white foam, once the continuous beating action stops, if the beating action is repeated after a very short time, the denaturation (change of nature and state) of protein will not continue at this time, but the continuous beating will rupture the foam film and make protein defoam. Therefore, the delivered protein should be used immediately, and the defoaming protein should not be beaten to a foaming state after being left for a period of time.

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