1, may be in the process of separating the egg white and egg yolk is not divided very clean, egg white may have a little yolk. The solution: you can add a few drops of white vinegar or lemon juice to the egg white and then continue to beat, if you still can't whip.

2. The tools and containers used to beat the egg whites may not be clean enough, and there may be water or oil. The solution: you can put the egg white into the refrigerator for a few minutes, and then take it out and beat it again.

3, may be the amount of sugar in the recipe did not add enough, sugar is to play the toughness of the material of the clear hair, do not add enough egg whites is not playing hard, naturally the more you play the more diluted. Solution: If the protein is more thin, you can put some baking powder into it and then hit it again, so that it can be whipped.

4, in the beating of the egg white, the technique may be wrong, if the direct hand to beat to keep changing direction back and forth, if you use the machine to beat, the mixing head is best to stop a position to beat, it is best not to move around. The solution: If the temperature of the egg white is too high, it will also lead to more and more thin, this time we have to give the egg white cooling, put it into the refrigerator for a few minutes, and then take it out and then beat it again, so that you can avoid the egg white more and more thin.

Whipping cake taboo

Need to pay attention to whipping cake to prepare eggs, eggs are best not to use room temperature eggs, to use refrigerated eggs, low temperature is conducive to the whipping of the protein, whipping protein stability.

Separate the egg white and egg yolks well, divide the sugar into three equal parts, pour into the egg white whipping, do not pour into the egg white at one time, whipping the egg white is best to drop a few drops of white vinegar, more conducive to the foaming of the egg white.

First use an electric mixer to break up the egg whites, then add one part of sugar, continue to mix, this time the mixing speed should not be too fast, low speed mixing can be. Stir for a while and then add one-third of the sugar, mixing, this time you can increase the speed of mixing to medium speed can be. Whip until the volume swells.

The above content reference? People's Daily Online - the perfect encounter with chiffon cake to teach you to do fluffy and delicious chiffon cake