If the egg whites cannot be beaten with chopsticks when making cakes, it is because the beating time is short or the beating strength is not strong enough. You can use a whisk to beat the egg whites, or you can add some white vinegar, lemon juice or baking powder to the egg whites. Go in and fight again, so you can start fighting.

The principle of beating egg whites: "beating" actually means physically beating the egg whites. By whipping, air is introduced into the egg whites so that they expand in volume and look like they are rising. The reason why we whip the egg whites is to foam the dough to make it fluffy and help the cake expand after the dough is heated. So why do seemingly liquid proteins become so denatured? There are two main proteins in white - globulin and mucin. The function of globulin is to reduce the surface tension of the protein, so that air is stirred into the protein to produce foam, which increases the surface area and expands. As for mucus protein, it causes the foam formed to undergo thermal denaturation and solidify, so that the protein contains The air can be trapped without leaking. Simply put, globulin allows the protein to swell when air enters, while mucin forms a protective film to prevent air from leaking out.