Why can't the egg white be whipped?

When making cakes, beating the egg whites is a relatively important step. If the egg whites are not beaten successfully, it will often affect the taste of the cake, and it will not be soft enough. There are many reasons that affect the failure to beat the egg whites, such as temperature problems, whipping method problems, etc. This is closely related to lack of experience and seldom making cakes in normal times. You can master the correct method by doing it a few more times.

Several factors that affect the whipping of egg whites: Egg whites are easier to whip when the temperature is between 170C and 220C, so refrigerated eggs should be warmed up before use. Acidity and alkalinity: Egg whites are easier to whip in a slightly acidic environment. Egg whites are alkaline in nature, and the longer they are stored, the stronger the alkalinity becomes. Therefore, the fresher the eggs, the easier they are to whip. You can also add an appropriate amount of acidic substances (powder of tartare, white vinegar, lemon juice, etc.) to adjust the acidity and alkalinity. The longer the egg is left after being cracked, the more acidic the egg white will be and the easier it will be to whip. Water and oil Both oil and water will destroy the bubbles that have been formed, so make sure that the container and tools for beating egg whites are oil-free and water-free. Egg yolks also contain oil, so be careful not to mix them into the egg yolks when separating the eggs. Sugar Sugar will increase the 16 properties of egg whites, weaken their foaming properties, and enhance their stability. A proper amount of sugar is helpful to protect the bubbles during the later stirring. You can add 20 grams of sugar for every egg white.

Egg white whipping process: 1. Beat the egg whites quickly until coarse bubbles form, then add 1/3 sugar and continue beating. 2. When the bubbles are relatively fine, add another 1/3 sugar and continue beating. 3. Beat until the foam becomes thick and leaves traces when the whisk passes through it, add the remaining sugar and cornstarch (if necessary) and continue beating. 4. Continue beating until the egg whites form curved corners when you lift the whisk. This is called "wet foaming". 5. Continue beating until the egg whites form upright corners when the whisk is lifted. This is "dry foam" or "hard foam". Other ways to determine whether hard foam is achieved include: turning the egg bowl upside down and the meringue will not slide out; inserting a chopstick into the meringue and it will not fall.

Share: 1At refrigerated temperature, egg whites and egg yolks are easy to separate, so it is recommended to separate the eggs after taking them out of the refrigerator and then beat them when they reach room temperature. 2 A successful meringue is smooth, shiny and stable and will not change in a short period of time, but if it is left for a long time the bubbles will become fragile. If the beaten meringue is not used immediately, it can be refrigerated for a short time to prevent it from deflation, but it also needs to be used as soon as possible. Products using meringue must also be baked in the oven as soon as possible after the batter is made to prevent deflation. The meringue that has deflated due to being left for a long time cannot be restored to its original state by beating again. 3 As the egg whites are beaten, the bubbles will become smaller and smaller, the structure will become more and more stable, and it will become more and more difficult to stir. If you continue to whip the meringue after it reaches dry foam, it will gradually lose its luster and become cotton-like. At this time, the meringue will have many lumps and it will be difficult to mix with other ingredients. It is recommended to make the meringue again. 4. The faster the whipping speed, the larger the bubbles and the larger the volume of the egg batter, but the stability is also slightly worse. You can appropriately reduce the whipping speed when the egg batter is almost finished to concentrate the bubbles for higher stability.

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