How to fix the problem of egg white not being able to be whipped

When making cakes and some desserts, you need to beat the egg whites. If whipping fails, you can take certain measures to remedy the situation, such as adding baking powder or a little vinegar, which will also help to whip successfully. Certain tricks are required when whipping egg whites. First of all, you must choose fresh egg whites, and the container must not be contaminated with water or oil. In addition, it is best to add appropriate amount of sugar to the egg whites, so that it is easier to whip.

How to fix the problem of egg white not beating

1. If it doesn’t whip up, add some soaking powder and it will be barely usable. 2. You can add some vinegar and then beat it.

Tips for beating egg whites: First, choose egg whites from fresh eggs. They must not be contaminated by water, egg yolk or oil. In winter, place a bowl with warm water at about 40 degrees Celsius under the egg beater. Add a few drops of white vinegar before beating. Add 1 ml of corn starch when adding sugar. It is best to add 20 grams of sugar to each egg white. This will make it very easy to beat. Second, in summer, the temperature of the egg whites should be kept at around 23 degrees. If the temperature is too high, put it in the refrigerator for a few minutes before beating. To make a successful and delicious cake, in addition to the correct proportions of ingredients, whipping egg whites is one of the most important keys. For beginners, usually as long as they can beat beautiful egg whites, it means they are not far from success. The following are the three keys to whipping egg whites: 1. Add sugar. First, the egg whites should be placed in a clean, oil-free and water-free round-bottom container. Use a whisk to beat in the same direction until large bubbles appear. Then you can add sugar to the egg whites in batches. Adding sugar at this time can help the egg whites foam and beat in air, increasing the volume of the egg white foam.

2. Wet foaming : Keep whipping the egg whites, and more and more tiny bubbles will appear until the whole thing becomes snow-white foam like fresh cream. At this time, lift the whisk and the egg white foam will still drip from the whisk. This stage is called "wet foaming" and is suitable for making angel food cakes. 3. Hard foaming Continue beating the wet foam until the egg white foam does not drip when the whisk is lifted. This is hard foaming. The egg white paste at this stage is suitable for making chiffon cake or decorative egg whites on lemon pie.

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