How to kill protein?

Protein delivery is one of the basic courses of baking, and it is also a hurdle that every baking enthusiast can't avoid. I believe many people have been loyal to protein. When I first tried to make a cake with a rice cooker a few years ago, I killed the protein with chopsticks without guidance. However, the process is tragic and the result is heroic. From then on, the protein had a shadow, so that after having an oven, I made cookies and bread for several months before I started making cakes with trepidation.

Fortunately, I am a good student, from beating the eggbeater with a chair for a long time, to throwing away the base and holding it directly, and then completely abandoning electric egg beater and hitting it easily by hand. After more than a year of continuous study and summary, I finally turned the eggbeater that I was a little scared before into a small case. It is not easy!

Some time ago, a friend finally couldn't stand the temptation and began to try to make cakes with rice cookers, which was a direct challenge to Qi Feng! Of course, her biggest bottleneck is egg white, which takes more than an hour to cook, all by hand. Last time we were together in Fan Fan, I gave a little "guidance". Later, she called and told me happily that it really worked. It only took twenty minutes to make it! More than an hour to twenty minutes. Great progress, right?

In fact, if you master the basics and practice a few times more, it is actually very easy to send protein, at least much easier than sending whole eggs. I believe one day, you will fly like me. It takes up space and wastes energy. After that, washing two eggbeaters is very troublesome. Hand-made, the time is not longer than electric, and you can easily grasp the degree of sending, which is both environmentally friendly and convenient. How beautiful!

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 in three times. It is estimated that the moisture difference is very large 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.

Let's show the process of hand-made hair protein, and try to describe it in detail with words and pictures, so that everyone can find the feeling.

Raw materials:

2 egg whites and 20g sugar.

Process:

1. Tilt the eggbeater with one hand and beat the egg whites in a straight line with the other.

Have you ever eaten Seurated Shrimp (also known as Squid Shrimp, Squid Shrimp and Shrimp Rake)? Do you want to loosen the bones and shell them before eating?

The same is true for egg whites, which are loosened for better delivery.

Only when the volume becomes larger and full of bubbles can the first sugar (65438+ 0/3 of the total sugar) be added.

This is a crucial step. If the sugar is added early, it will be difficult to fight by hand, which may take an hour.

2.

Keep fighting, straight and round, whatever you like. If the eggbeater is too big, keep it tilted and immerse it in the egg white as much as possible. In the process of beating, the volume of protein becomes larger and larger, the bubbles become more detailed, and at the same time, it is no longer so soft. When you lift the eggbeater, you can see that protein begins to accumulate:

Keep playing, protein will accumulate more and more;

In the process of beating eggs, you can try to pull up the eggbeater from time to time, that is, put the eggbeater in the egg white paste, and then gently pull it up to observe the state of the protein. When the eggbeater is pulled up to bring out the long egg white paste, add the remaining half of the sugar (the second sugar addition).

After adding sugar, the protein part of sugar can be obviously felt, and the bubbles disappear. It doesn't matter. Keep beating, the bubbles will recover quickly and get bigger and bigger, which means that the sugar is gradually dissolved and absorbed.

3. Continue to beat, and pull up the eggbeater from time to time to observe the state of the protein. It can be seen that the egg white paste brought by the eggbeater will gradually become shorter, and the egg white paste in the basin will gradually become upright. But it is soft at first, the tip will droop and have obvious hooks. Then add the remaining sugar (third sugar addition):

With further beating, protein began to become more "hard" (the tip was more upright):

The state in the picture below, with the top slightly bent, is the so-called "wet foaming". If you are making a light cheesecake, this state will be fine. The standard hollow Qifeng mold (with chimney, the most famous is Yin Bei) is also acceptable as Qifeng.

If you use an ordinary movable bottom die to make a hurricane, it is best to hit it like this, with the tip completely upright. This is the so-called "dry foaming" state.

In fact, the above picture can only explain a general state. With more hurricanes, we have a flexible grasp of the degree of dismissal and can make appropriate adjustments according to other raw materials. I usually make a 6-inch movable bottom model for hurricanes, usually using a state between the above two pictures.

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I bought this spiral eggbeater in the supermarket, and it should not exceed 10 yuan. Beating egg whites is better than the egg beater I bought for twenty or thirty yuan, hehe.

By the way, show me my existing manual egg beater:

Now I usually cook two 6-inch Qifeng eggs, and the second one from the left makes egg yolk paste and spiral protein.

The first one was idle because it was too big.

The third one was bought from Hong Kong City.

Super, I don't know how to buy it. So far, I have only used it once when I beat a very small amount of whipped cream. Who can tell me what it is used for?