What should I do if the chiffon cake egg whites always fail to beat?

What should I do if I can’t beat the chiffon protein?

Chiffon cake is a basic cake in baking. Many friends first started learning baking from chiffon cake. Although Qifeng is very basic, there are not many friends who have failed in Qifeng. Because the making of chiffon cake involves beating egg whites, it can be said that the most critical thing in making chiffon cake is the beating of egg whites. If the egg whites are whipped in place, stably, and in the correct state, the chiffon cake will be more than half successful.

Then let me talk about it in detail, how to beat the chiffon cake protein to make it stable, and what is the best level to beat it to?

Why egg whites cannot be beaten

There are often several reasons why egg whites cannot be beaten:

1. Use hand beating instead of machine

It cannot be said that it cannot be beaten by hand. It can also be beaten by using a manual whisk continuously for 15 minutes. However, everyone’s arm strength and duration are different, and many people do not even have to beat the egg manually at home. There are no egg cutters either: chopsticks are used. Some smart friends have also invented the method of using colanders and plastic beverage bottles to pass the dough, which is better than chopsticks, but it still takes a long time and effort. So manually, not everyone can do it.

2. Eggs are not fresh

Except for baked products such as macarons, which require the use of old egg whites to be more successful, other whipped egg whites require fresh eggs: also It is relatively close to the production date. Fresh eggs, the protein is elastic and the whipping effect will be better.

3. Reduced the amount of sugar without authorization

As for this common question, many friends are afraid of getting fat and think how can so much sugar be added to the cake? A little less would be better, since the food you eat is not sweet anyway.

However, the sugar in the cake is not just added to make it taste sweet! Sugar also has the function of moisturizing and making meringue more stable. It can enhance the surface tension of egg whites. Although egg whites with added sugar are whipped slower than those without sugar, they can be more stable.

4. The container is not clean

The egg-beating head and egg-beating basin must be free of water and oil! This oil-free also includes that there cannot be egg yolk in the egg white. Although sometimes a little egg yolk can beat the egg white, but don’t take the risk~

When making chiffon cake, you need to separate the eggs. The operation is to separate the egg yolk and white. There must be many methods. I personally think that fishing by hand is the fastest: break the egg into the basin and directly pick up the yolk with your hands. The egg separator is really not very easy to use. Sometimes the egg yolk will leak through the gaps, and sometimes the burrs on the edge of the egg beater will even puncture the egg yolk.

To what extent do egg whites need to be beaten?

The egg whites are divided into three key stages: wet foaming, neutral foaming and dry foaming. Of course, there are also some names that mean how many points are distributed, but I think it doesn’t matter what it is called, and there is no need to remember it so hard. These states do not change suddenly, but are a gradual process of change, just for the sake of It's just a name chosen for convenience of description.

The protein requirements for making chiffon are not particularly high. In fact, it can be done within a range (any state from neutral foaming to dry foaming), often some Experienced friends will also adjust the degree of protein whipping according to their own needs.