How long does it take to beat egg whites?

How long does it take to beat egg whites?

It is impossible to whip the egg whites directly into the cream. I have some things to add here, you can take a look. I hope you will adopt them and prepare for your needs. Ingredients:

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

1. Mix flour with baking powder and corn flour Sieve to mix well.

2. Separate the egg yolks and egg whites, mix the egg yolks, milk, and 40 grams of sugar evenly. Be careful not to produce too many bubbles.

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

4. Start beating the egg whites. After some bubbles form, add 40 grams of white sugar. You can also add the sugar in two batches and continue beating... until the egg whites are foamy. Leave it aside for a while. It won't disappear even if you move it, and it needs to be relatively thin. This seems to be called dry foaming. (I don’t have an electric egg beater, so I can only beat it manually. I beat it for 15 minutes before I saw any results. I couldn’t beat it anymore. It didn’t look like there were a lot of foam.)

5 .Add the egg whites to the egg yolk mixture in 2 to 3 batches, stir evenly after adding once, and then add more.

6. After mixing thoroughly, prepare a microwave container and apply oil around it. Pour the completely mixed slurry into the container. (The batter will rise, so you cannot use a small container and give it room to expand.)

7. Shake the container with the batter a few times on the table, so that the larger one can be Push out the bubbles.

8. Then you can put it in the microwave oven, and adjust the microwave oven to medium to high heat for about 4 minutes. Open it after 4 minutes. If it's not cooked enough, heat it for 1 more minute.

9. When finished, take it out and turn it upside down on a plate.

10. Start whipping the cream and forget to take a photo.

11. After the cream is whipped, divide some of it and mix it with the canned fruit to make the fruit center in the middle.

12. Cut the cake in the middle, and then spread the mixed fruit cream center on it. Then start to spread the cream on the cake. After smoothing the cream, you can place the pattern. Please tell me how long does it usually take to beat egg whites?

You can add some white vinegar to remove the fishy smell of eggs. Secondly, adding vinegar can make the egg whites easier to beat. Before beating the eggs, let them sit at room temperature for half an hour. If it's low, get a basin and put warm water in it, put the egg beater into the warm water, and it will be ready right away. How many times do you need to beat manually to beat the egg whites?

A spiral egg beater will be faster, an ordinary wire egg beater will take ten minutes, and with chopsticks, half an hour will be enough. When making a cake using a rice cooker, how long does it take to beat the egg whites?

Just insert the chopsticks inside, turn it upside down, and it’s OK if you find that the chopsticks don’t fall down

This is really laborious, so you have to be patient! Please help. I am making a cake now. How long do I need to beat the egg whites?

About half an hour, beat in one direction. If you beat by hand, beat very slowly until it reaches a creamy white hard peak.

How long do you need to beat the egg whites to make chiffon cake, and to what extent

Beat until dry and foamy, the beaten egg whites are fine and upright, and the egg whites on the whisk head It is a small sharp corner, and the egg whites will not fall out when the egg beater is turned upside down. Let’s talk about the steps and conditions. Add the sugar three times. The first time, beat until the egg whites have rough foam, and the second time, beat until the foam is fine but fine. When there are no patterns, add the third time when patterns appear but the egg whites have no shape. After adding sugar for three times, check the condition. The patterns become more and more three-dimensional. Turn the electric egg beater twice and lift it up to see if the sharp corners are straight. to the desired state. Do I need to beat the egg whites when making cakes with baking powder?

Required

1. When making cakes, the quality of the flour directly affects the quality of the product.

The flour for making cakes should generally be low-gluten flour. Because low-gluten flour has no gluten, the cakes made will be particularly soft, enlarged in volume, and have a smooth surface. If low-gluten flour is temporarily lacking, medium-gluten flour or high-gluten flour can be prepared by adding an appropriate amount of cornstarch.

2. Another main raw material of cake is eggs. The leavening of eggs mainly depends on the endosperm protein in the egg white. The endosperm protein can only encapsulate a large amount of air and form bubbles when it is whipped at high speed. It increases the volume of the cake and makes it fluffy, so when whipping egg whites, it is better to use high speed rather than low speed.

3. To make the syrup for the cake embryo, add 1000g white sugar and 500g water, boil it and cool it thoroughly. When beating eggs and sugar, it is advisable to use high speed, which is required for the characteristics of endosperm protein.

4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The utensils used for whipping cakes must be clean and must not come into contact with greasy items, otherwise the cake will not be fluffy and will affect the quality and taste. WOW How long does it take to beat eggs with a knife?

It must not work, you must enter the battle before you can get the equipment, and the CD is gone as soon as you enter the battle, which means that you can only give the opportunity to use the egg knife once a week. As for the time, it all depends on luck. There are cases where 2 CDs are perfect, and there are cases where it takes 1 or 2 years. It took my classmate half a year to get the knife together. Also, don’t believe the so-called bugs. Those bugs are all lies and have no theoretical basis at all. How long does it take to beat egg whites to make cakes

Basically speaking from my practical experience, the cake won’t be that puffy, but it’s okay.

Before starting to beat, there are several principles that need to be clarified:

1. The role of sugar in the process of beating egg whites

Most, almost all chiffon There is white sugar in cake recipes, so many novices mistakenly believe that sugar is indispensable for beating egg whites. The more sugar and the earlier it is added, the better it will be for beating.

The actual situation is that sugar hinders the process of beating egg whites. That is, sugar will slow down the denaturation of proteins and make them less likely to foam. However, it can make the whipped foam more stable, and egg whites whipped without sugar can easily defoam.

Once you understand this principle, it is easy to understand why the sugar needs to be added in batches. Especially for manual whipping, adding a large amount of sugar at once will make the whipping more difficult, so add it in small amounts in batches.

P.S. You don’t have to use white sugar to whip egg whites, brown sugar or xylitol can also be used.

2. The role of tartar powder in the process of beating protein

Tartar powder itself is acidic, and its main purpose is to help beat protein and neutralize the alkalinity of protein. In fact, in addition to the angel food cake that only uses egg whites, it is also possible to make ordinary chiffon without adding tartar powder, and I did not add it, so there is no problem at all. If you are really worried or unsure, you can gradually reduce the amount or use a few drops of lemon juice or white vinegar instead.

3. The meringue cannot be re-whipped after defoaming

It is okay to leave stable meringue (i.e. whipped egg white) for a few minutes, but it is best to use it as soon as possible. So, if you are whipping egg whites to make a cake for the first time, please make the egg yolk paste part first. (So ??far, I am still used to making the egg yolk paste first.)

You can boil or fry the defoamed egg whites, because it is basically impossible to beat them to a foamy state again. .

Other precautions:

1. The egg-beating basin and egg-beater must be free of water and oil.

2. The fresher the eggs, the better.

3. The egg white and egg yolk should be separated neatly. If there is egg yolk mixed in the egg white, it will be difficult to beat.

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

5. Add the sugar three times. It is estimated that the amount should be about the same each time. No need to be too precise.

6. If it is a melon-shaped/ball-shaped egg beater, the more strips, the easier it is to beat.

I'm used to using the spiral type, but many Taiwanese books use the melon/ball type, so there's no need to buy a spiral type. How long does it take to beat egg whites in a rice cooker to make cakes?

Beat the egg whites until they turn into white foam.