Can you make a cake if you can't beat the egg whites to a creamy consistency

You can make a cake if you can't beat the egg whites to a creamy consistency, but the result is not good.

The following points should be noted when beating egg whites:

1. The bowl in which the egg is beaten must be free of water and oil.

2. The yolks can not have a little fall in it.

3. Add a few drops of white vinegar can be easier to whip

4. Add a little bit of cornstarch can not be easy to defoam.

5. Sugar should be added in batches, not all at once. First add 1/3, to the egg whites into foam and then add 1/3, began to solidify and then add the extra beat to the end.

6. must be a direction to beat, can not change the direction

Better to have an electric whisk, hand beating is very tired. If you can't, you should buy a manual whisk (that is, the kind with a lot of wire) and use chopsticks to make it difficult for you to beat it. Sugar should not be added too much, too much sweet flavor is good. Sweet eat more tooth decay, easy to get fat!

Egg whites can not be beaten creamy can also do cake not

In fact, it is not so difficult to pay attention to the details, I have to use the 3 chopsticks ah 1. Select fresh eggs to ensure that the tool is no water and no oil (I also wiped with a paper), the process I am in accordance with the following steps 2. Separation of egg whites (can not be yolks), beating egg white! First add a small spoonful of salt in the egg white basin, which is very helpful for whipping egg white! Begin to beat ...... beat until the egg white up foaming ...

Egg whites are not whipped into a creamy cake can be done

No, you not only have to whip and egg yolk paste should be fully mixed, this is my experience, not whipped out of the do not call it a cake at all, a little bit not loose

Egg whites are not whipped into a creamy cake directly to do what will happen

The cake will not be fluffy, but you can eat it ah, the previous home does not have a whisk is not also hand-beaten it, do not add any additives, not also eat Zin Zin, the cake will not be fluffy, but you can eat ah, before home does not have a whisk is not also hand beat it, not add any I'm not sure if you're going to be able to get a good deal on this, but I'm sure you're going to be able to get a good deal on this. The first thing you need to do is to add cream of tartar or cake oil to the egg whites, and you're good to go!

It's not that hard to make a cake in a rice cooker with egg whites that aren't creamy.

In fact, it is not so difficult, pay attention to the details, but I used 3 chopsticks;

1. Choose fresh eggs, make sure that the tool is no water and no oil (I also wiped with a paper), the process I am in accordance with the following steps;

2. Separation of egg whites (can not be yolks), beat the egg white! First add a small spoonful of salt in the egg white basin, which is very helpful for whipping egg whites! Begin to beat ...... beat until the protein up to foam, this is about 1 minute;

3. Now you can prepare the sugar 1/3 of the sugar added to the egg white, continue to beat ...... beat until the protein up to a more uniform small bubbles, this time the protein is still watery. This may take up to 3 minutes.

4. Add the rest of the sugar 1/2, beat it ...... until the egg white has been white, look closely! You can still see tiny little bubbles in the whites at this point, but they have become semi-fluid. At this point the whites will come down in large drops when you pick them up with the egg beater. This takes about 4 minutes.

5. Finally, put the rest of the sugar into the basin, a word: beat, soon your hands will feel a little heavy, the egg white has become semi-gelatinous, and then beat for a while, you can feel free to egg white sown to the corner of the basin, it is not flowing.

This is going to be two minutes! The process is basically the same, but in practice I have extended the time, the whole process in 15-20 minutes, absolutely successful, the basin inverted egg white will not fall.

Can be beaten into. But you have to hold on for a long time, using chopsticks to beat really long and tired. You have to be able to hold on to it. Or if you have water or oil in the plate, or if you accidentally get some yolk in the egg whites, or whatever, it can cause the whites to fail. A hand whisk is faster than chopsticks, but of course an electric whisk is the best choice. Also, you can add 3 drops of vinegar or lemon juice to the egg whites at first to help with the whipping process and to remove the fishy smell. The first thing you need to do is to make sure that you have a good idea of what you're doing, and that you have a good idea of what you are doing. The cream on the cake is vegetable cream, which is liquid at first, and then stirred with a whisk is the cream of the cake.

How come I can't get the eggs and sugar to cream so I can make a cake?

It's a short time to beat it, you have to beat it in one direction all the time, this step is very laborious, but it is a key step, if you can't beat it creamy, you can't get it up when you make the cake, it's better to beat it slowly

How to beat the egg whites with the egg whites can't be creamy, can you make the cake still be carried out?

No, the height and texture of the cake depends on the egg whites, which are not whipped and will directly affect the quality of the finished cake.