How to beat egg whites into cream
In recent years, with the rise of healthy eating and baking crazes, more and more people have begun to try making desserts at home. Among them, beating egg whites into creamy form is one of the essential skills for many baking enthusiasts. Whether making cakes, macarons or soufflés, whipping egg whites is a key step. This article will introduce in detail how to beat egg whites into cream, and attach the hot topics and hot content on the Internet in the past 10 days to help you better master this technique.
1. Basic principles of protein whipping
Whipping egg whites involves introducing air into the egg whites through mechanical stirring, causing their volume to expand and form a stable foam structure. This process requires the following key factors:
| factors | function |
|---|---|
| fresh protein | Fresh egg whites are easier to whip and have higher stability |
| temperature | Egg whites at room temperature are easier to whip than refrigerated egg whites |
| sugar | Sugar can increase the stability of protein foam |
| Acidic substances | Lemon juice or white vinegar can help stabilize egg white foam |
2. Steps of beating egg whites
1.Preparation: Make sure the egg beater and container are clean and oil-free, and the egg whites cannot be mixed with egg yolks.
2.Add acidic substances: Add a few drops of lemon juice or white vinegar to the egg whites to help stabilize the foam.
3.Beat at low speed: Start by beating at low speed until the egg whites form rough peaks.
4.add sugar: Add fine sugar in batches and gradually increase the speed of the whisk.
5.Send at high speed: Continue to beat at high speed until the egg whites form stiff peaks, that is, the egg whites can pull out straight peaks when the whisk is lifted.
| passing stage | Features |
|---|---|
| wet foaming | The egg white foam is soft and the sharp corners will bend when you lift the whisk. |
| Neutral foaming | The protein foam is relatively fine, with slightly curved corners. |
| Rigid foam | The protein foam is very stable and the sharp corners are straight and not bent. |
3. Common problems and solutions
1.Egg whites cannot be whipped: There may be oil on the container or whisk, or egg yolk is mixed into the egg whites. The solution is to replace the container and tools with clean ones.
2.Protein foam is unstable: It may be that the sugar was added too early or too late. It is recommended to add sugar in batches and start adding when the egg whites appear thick.
3.Egg whites are overbeaten: Over-whipped egg whites will become dry and difficult to mix with other ingredients. At this time, you can add a small amount of unbeaten egg whites to adjust.
4. Hot topics on the Internet in the past 10 days
The following are the hot topics related to baking and protein whipping on the Internet in the past 10 days:
| hot topics | heat index |
|---|---|
| Healthy Baking Recipes | ★★★★★ |
| Tips for beating egg whites | ★★★★☆ |
| Sugar-free dessert making | ★★★★☆ |
| Recommended home baking tools | ★★★☆☆ |
5. Summary
Creaming egg whites is a fundamental skill in baking, and mastering it can add more possibilities to your dessert creations. Through the introduction of this article, I believe you have already understood the basic principles, steps and solutions to common problems of beating egg whites. Combined with recent hot topics, you can also try more healthy baking recipes and enjoy the fun of home baking.
If you have any questions or experiences, please share them in the comment area!
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