When making cakes, you always use cream. Ordinary cream is usually sent with egg white. When there is no electric egg beater, it is usually sent with a manual eggbeater. How long does it usually take? Let's have a look.
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Beat the eggs manually. It takes a long time to beat the egg whites into cream. It usually takes about an hour. Recommend electric egg beater.
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If you want to make a delicious cake successfully, you must use fresh eggs, because stale eggs are easy to collapse even if they are sent away, and the bubbles are unstable, so they will not expand when baking.
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It is also important to master the temperature of egg white. Practice has proved that the optimum temperature of egg white is about 23 degrees. Therefore, eggs should be refrigerated before beating in summer and heated with warm water before beating in winter.
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The tools (including your hands) used in the whole operation of egg white must be clean, and absolutely free from water and oil. In addition, the egg white and yolk must be separated very cleanly, and there is no trace of yolk in the final egg white. Because even a little water or oil or egg yolk is enough to make farewell fail.
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Practice has proved that it is easier to separate egg white from yolk by freezing eggs. Now most of our eggs are kept in the refrigerator, and it is best to separate them immediately after taking them out. The best effect is to put the separated egg white into a copper container, because the copper container can release a small amount of acidic substances during the sending process, which is conducive to maintaining the stability of bubbles.
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