First, eggs must be fresh.

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.

Second, master the temperature of egg white.

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. If you use an egg beater, you can also put the egg white container in hot or cold water to send it away. In short, various methods can be used. As long as the temperature of egg white is controlled at about 23 degrees, egg white is most likely to be sent away at this temperature.

Third, the tools used must be very clean.

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.

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.

Fourth, it is best to send egg whites in copper containers.

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. Don't be afraid if there is no copper container, you can also choose stainless steel container.

But please don't use plastic, glass or aluminum containers, because plastic containers are not easy to clean, glass containers are too slippery, and aluminum containers will cause egg whites to turn gray.

Fifth, adjust the PH value of egg white.

To produce high-quality egg white, we should also learn to adjust the PH value of egg white. In the fourth point above, we introduced that a small amount of acidic substances can make bubbles more stable. So if there is no copper container, we can add a little extra acid, which also has the effect of stabilizing bubbles. Acidic substances commonly used to send egg whites are potassium hydrogen tartrate, other powders, white vinegar, lemon juice and so on. But white vinegar is the simplest and most convenient to make at home.

The original egg white with white vinegar is bigger and more stable than the egg white without white vinegar, and there is no need to worry about the taste of vinegar. However, please remember that the amount of these acidic substances is only a little. If white vinegar is used, generally 3 eggs only need 2 ~ 3 drops of white vinegar. Please read the instructions for the dosage of potassium hydrogen tartrate and other powders.

Sixth, master the speed of sending egg whites.

Whether you beat the egg whites by hand or with an egg beater, you should master the speed of beating the egg whites, and gradually rise from low speed to medium speed and high speed. Don't beat it quickly at the beginning, so the egg white is small, the bubbles are big and unstable.

7. The amount and timing of sugar are also very important.

When sending the protein, you usually put some sugar, which can not only provide sweetness, but also make the bubbles delicate and lasting, but it is also important to master the dosage and timing of sugar.

If you want to make the beaten egg white softer, just one sugar and one egg white, that is, 2 tablespoons of sugar beat one egg white. If you want to make the beaten egg white thicker, beat an egg white with two servings of sugar, that is, beat an egg white with four tablespoons of sugar.

It is also important to know the timing of adding sugar. If it is added early, it will hinder the foaming of protein, if it is added late, it will affect the stability of bubbles and the sugar will not be easy to beat. If the amount of sugar is small, it can also be added at the beginning, and the impact will not be great. However, if the amount of sugar is large, it needs to be added in stages during the sending process. In addition, when adding sugar, you should not pour it directly, but slowly add it along the wall of the container to prevent bubbles from defoaming.

In fact, the safest way to add sugar is to put the egg white into small bubbles with dense fish eyes, no matter how much sugar there is, and then add sugar several times. This is the most foolproof method.

If you can master the above tips, you can certainly make high-quality egg whites, but remember that the egg whites must be used as soon as possible within 5 ~ 6 minutes. If the bubble runs too long, it's a waste of time.