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How do you beat egg whites to a hard foaming?

The steps to beat the egg whites into a hard foam are as follows: prepare the ingredients, egg whites and sugar. There can't be a little yolk in the egg white. if you can't divide the eggs with your bare hands, you can use the egg separator. First, turn on the blender and break up the egg whites at a low speed. When the picture below shows the shape of fisheye bubble, add 1 stroke 3 fine granulated sugar.

Put the egg whites in a glass beating bowl and be careful that there is no yolk in the prepared egg whites. Turn the electric egg beater to a low speed and stir the egg whites. Beat the egg whites to the shape of fisheye bubbles and add 1/3 sugar.

Hard foaming: egg whites or whipped cream are foamed and stirred with sugar until the lines are clear and white and smooth, elastic when raised and the tail straight.

Here are the specific methods: preparation materials: 2 egg whites, 4 chopsticks, 40g sugar. Put the egg white into the container and beat the fisheye foam with 4 chopsticks. Add sugar to the container and continue to do so. When you pick up the chopsticks, they are already hard foamed when they are ticked back into shape.

How to dispose of egg whites?

Use the egg beater foaming machine to quickly dispose of the egg white, the egg white temperature of about 23 degrees is the easiest to pass in summer, you can put the egg white in the refrigerator ahead of time after freezing. In winter, you can use warm water to heat the egg white and then use the egg beater to put the container of egg white in hot or cold water to beat egg white, also known as chicken albumin.

You should first separate the egg white from the yolk, add a little starch when beating the egg white, and add sugar in three stages, stirring until the foam is so hard that the chopsticks will not pour.

It is better to use a copper container to dispense egg whites. The best effect is to put the separated egg white in a copper container, because the copper container can release a small amount of acid, which helps to maintain the stability of the bubble. If you don't have a copper container, you can also choose a stainless steel container.

The method of mixing egg whites manually

1. Put the egg white into the container and beat the fisheye foam with 4 chopsticks. Add sugar to the container and continue to do so. When you pick up the chopsticks, they are already hard foamed when they are ticked back into shape.

2. The way to dispense egg whites with chopsticks is as follows: separate egg yolks and egg whites into a clean bowl and prepare three chopsticks. After beating for a minute, the egg whites will bubble and continue to stir with chopsticks. After stirring for 20 or 30 minutes, the egg white becomes creamy and can stick to the chopsticks without falling off.

3. To make a cake, use a manual egg beater to beat the egg whites as follows: do not touch the egg whites with water and oil, and do not divide the eggs into the yolks. It is recommended that the eggs are taken out of the refrigerator and separated immediately, when the egg yolk is very easy to separate.

4. If you are using an egg beater, you can also put the container of egg whites in hot or cold water. In short, you can use a variety of methods, as long as the temperature of the egg white is controlled at about 23 degrees, at this temperature is the easiest to dismiss. The tools used must be clean.

5. Method / step 1 first, we separate the egg white from the egg yolk. Pots containing egg whites need to be dry and fat-free. Please click to enter picture description 2 and then use the egg beater to rotate in one direction until blistering. Please click to enter picture description 3 and add sugar to continue to send. It's getting thicker.

6, the practice of egg whites: pass a few seconds at a low speed, see fisheye bubbles, and add 1 hand 3 fine sugar. Turn to high speed, see into a delicate small bubble, add 1x3 fine granulated sugar. Continue to send at high speed, see that there are lines, add 1 beat 3 fine sugar. Keep going at high speed. This is wet foaming.