Tips for beating egg whites into cream

Whipping egg white is a process in making cakes. It is also a guarantee that the cake is particularly soft, sweet and delicious when eaten in the mouth. If you want to beat the egg white into the shape of cream, it also requires certain skills. First of all, you must choose the egg white of fresh eggs. The egg white of fresh eggs is relatively thin. If it is relatively thick, it has either been kept in the refrigerator for too long, or the quality of the eggs has declined.

Tips for whipping egg whites

Main ingredients: 3 eggs

1. Prepare the eggs you will use and take 3 eggs.

2. Take a bowl to separate the egg white from the egg yolk, and take out the egg yolk separately.

3. Add 15g of white sugar to the egg whites and beat them first.

4. When beating the separated egg whites with an electric whisk, be sure to add 15g of sugar when beating to the point of foaming.

5. Continue beating with a whisk until it becomes a little solid, as shown in the picture, then add 10g of white sugar.

6. After adding 10g of white sugar, be sure to continue beating the egg whites until they become a wet custard-like texture. When making chiffon cake, you need to continue beating the egg cream until it becomes dry egg cream. If it looks like the example below, it is successful and can be set aside.

Tips for beating egg whites

1. When choosing eggs, you should first choose fresh egg whites. Eggs with particularly sticky egg whites are not very fresh. Fresh egg whites are very thin, and stale eggs are difficult to beat. Secondly, the egg whites must not be exposed to water, egg yolk or oil. In summer, the temperature of the egg whites must be kept at around 23 degrees. If the temperature is too high, refrigerate it for a few minutes before beating it.

2. Use a whisk to stir or mix the ingredients. The most commonly used ones are melon-shaped (straight), spiral-shaped and electric whisks. The melon-shaped egg beater has the widest range of uses. It can be used to beat eggs, mix ingredients, and whip cream and fresh cream. The more steel rings it has, the easier it is to whip. The spiral egg beater is suitable for beating eggs and fresh cream. The electric egg beater saves the most time and effort.

3. Tips for sending

Adding sugar when beating egg whites can help them to be whipped. First, place the egg whites in a clean, oil-free and water-free round-bottom container, and use a whisk to beat in the same direction until large bubbles appear. Then, add sugar to the egg whites in portions. Adding sugar at this time can help the egg whites foam and incorporate air, increasing the volume of the egg white foam.

Wet foaming: Keep whipping the egg whites, and more and more tiny bubbles will appear until the whole thing becomes snow-white foam like fresh cream. At this time, lift the whisk and the egg white foam will still drip from the whisk. This stage is called "wet foaming" and is suitable for making angel food cakes.

Dry foaming (or hard foaming) Continue beating the wet foam until the egg white foam does not drip when the whisk is lifted. This is "dry foaming" or "hard foaming". The egg white paste at this stage is suitable for making chiffon cakes or decorating egg bodies.