How long does it take to beat the egg whites?

How long does it take to beat the egg whites? You can't beat the egg whites directly. I have some supplements here, you can have a look. Want to use the materials needed for preparation:

Milk, butter, eggs, low-gluten flour, baking powder, corn flour, cream, canned assorted fruits, strawberries.

1. Sift in the flour and mix the baking powder and corn flour.

2. Separate the egg yolk from the egg white, and mix the egg yolk, milk and 40 grams of sugar evenly, taking care not to generate too many bubbles.

3. Pour the mixture of flour and baking powder into the egg yolk mixture and stir well.

4. Start egg whites. After some bubbles, add 40 grams of sugar, or add sugar twice, and continue to beat ... until the foam of egg white begins, it will not disappear when it is still, and it will be fine. This seems to be called dry foaming. I don't have a electric egg beater, so I have to call manually. It took 15 minutes to get the result. Really can't beat it. It doesn't look like much foam. )

5. Add the egg white into the egg yolk mixture for 2 to 3 times, stir it evenly once, and then add it.

6. After mixing completely and evenly, prepare a microwave oven container with oil around it. Pour the fully mixed slurry into a container. The batter will rise, so you can't use small containers. Give it room to expand. )

7. Shake the container filled with powder slurry on the table a few times to drive away the big bubbles.

8. Then you can enter the microwave oven, and the microwave oven will be set to medium and high-grade firepower for about 4 minutes. Open in four minutes. If it is not ripe enough, heat it again 1 min.

9. When finished, take it out and buckle it upside down on the plate.

10. I started to deliver the cream and forgot to take pictures.

1 1. After the cream is whipped, part of it is mixed with canned fruit to make the middle fruit center.

12. Cut the cake from the middle, then spread the mixed fruit cream center, and then spread the cream on the cake. After applying flat cream, you can finalize the design.

How long does it take to beat the egg whites? You can add some white vinegar to remove the smell of eggs. Vinegar can make egg whites easy to beat. Leave the eggs at room temperature for half an hour before you beat them. If the temperature is too low, take a washbasin and put warm water in it, and beat them with warm water, and they will be fine soon.

How many times do I have to beat the egg whites manually to get rid of them? Spiral eggbeater will be faster, ordinary wire eggbeater will take more than ten minutes, chopsticks will take half an hour.

How long does it take to make a cake with an electric cooker and beat the egg whites? Put the chopsticks in, turn them upside down, and you'll be fine if you don't drop them.

This is really laborious, be patient!

Help, I'm making a cake. How long does it take to beat the egg whites for about half an hour? Hit in one direction, slowly by hand, until the milky white is hard.

How long does it take for Qifeng cake protein to dry and foam? The finished protein is delicate and straight. The egg white on the beating head is a small sharp corner, and the egg white will not fall off in the beating basin. Let's talk about steps and States first. Add sugar three times, the first time when the protein is rough, the second time when the foam is fine but there is no pattern, and the third time when there is pattern but the protein has no shape, add sugar three times.

Do you still need to send egg whites to make cakes with baking powder? Yes

1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If low-gluten flour is insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.

Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.

3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled. Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.

Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.

Wow, how long does the egg cutter take? No, you can only get the equipment when you enter the battle, and once you enter the battle, the CD will be gone, which means that you can give the egg knife at most once a week. As for time, it depends on luck. There are two CDs, and there are also 1 year and 2 years. My classmate's knives took half a year to put together. Also, don't believe the so-called bugs, they are all deceptive and have no theoretical basis at all.

How long does it take to make cake protein? According to my practical experience, the cake won't be so full, but it's ok.

Before starting a battle, several principles should be clarified:

1. The role of sugar in protein processing.

Most of all, almost all Qifeng cake recipes contain white sugar, which makes many novices mistakenly think that white sugar is indispensable to egg white. The more sugar, the earlier it is added, the more helpful it is.

As a matter of fact, granulated sugar played an obstacle role in the process of sending protein away, that is, granulated sugar would slow down the degeneration of protein and make protein less prone to foaming. But it can make the foam more stable, and the protein made without sugar is easy to defoam.

Knowing this principle, it is easy to understand why sugar should be added in stages. Especially for manual delivery, adding a lot of sugar at a time will increase the difficulty of delivery, so it is necessary to add a small amount in several times.

P.S. doesn't have to use white sugar, brown sugar and xylitol.

2. The role of Tatar powder in the sending process of protein.

Tatar powder itself is acidic, and its main function is to help protein beat pulp and neutralize the alkalinity of protein. In fact, apart from the angel cake made of egg white, you can make ordinary Qifeng without adding tata powder, and I really don't add it, which is totally fine. If you are really uneasy or have no confidence, you can gradually reduce the dosage, or use a few drops of lemon juice or white vinegar instead.

3. The pastry can't be sent again after defoaming.

A stable protein cream (that is, beaten protein) can be kept for a few minutes, but it is best to use it as soon as possible. So, if it's your first time to make a cake with egg white, please make the yolk paste first. Up to now, I am used to making egg yolk paste first. )

Boil or fry the defoamed egg white, because it is almost impossible to return it to the foaming state.

Other considerations:

1. Eggbeater and eggbeater must be water-free and oil-free.

The fresher the eggs, the better.

3. Egg white and yolk should be divided neatly. If the egg yolk is mixed with the egg white, it is difficult to send it away.

4. Low temperature can make protein more stable. I usually take it out of the refrigerator and type it directly.

5. Add sugar three times, and it is estimated that the amount is almost the same each time, so it is not too accurate.

6. If it is a melon/ball eggbeater, the more pieces, the easier it is to beat. I'm used to using spiral type, but many Taiwan Province books use melon/ball type, so there's no need to buy spiral type.

How long does it take to make a cake with a rice cooker until the egg white becomes white foam?