What does the use of egg yolks and egg whites do in baking for bakery products?

Egg whites, also known as egg albumen, are composed of about 88% water, 10% protein and 2% other substances (including trace minerals, fats, vitamins and glucose). From the above figure, we can clearly see that the main components of egg whites are water and protein, and the vast majority of them are water (the water in the egg white accounts for about 2 3 of the total water content of the whole egg). That's why adding egg whites to the batter without adding water can also make the batter thinner.

In addition, there are up to six proteins in the album, and these protein mixtures are responsible for most of the role of the egg whites in baking, including the two most important ones: bulging and strengthening the structure (more on this below). According to the characteristics of proteins, proteins can be divided into thick albumen and thin albumen.

In a high-quality egg, the ratio of concentrated and dilute white is roughly the same, and the dilute white surrounds the thick white white. Over time, when the new egg gradually becomes an old egg and the good egg gradually becomes a bad egg, the quality of the egg will decrease, the proportion of dilute protein will increase, the proportion of concentrated protein will decrease, the two proteins will become less separable, and the whole protein layer will become thinner and more transparent. Look at the egg yolk.

The egg yolk contains about 50% water (about 1 3 of the total water content of the whole egg) and 50% solids, including about 30% fat and emulsifier (all the fat of the whole egg is here), 17% protein and 3% other substances (minerals and yellow-orange carotenoids, etc.). The protein in the egg yolk is not the same as the protein in the egg white, and most of the protein in the egg yolk is lipoproteins that can bind to fat. Lipoproteins play a very important role in baking, because without lipoproteins, the lecithin in the egg yolk loses its medium of existence.

So what the hell is lecithin? Wikipedia says that lecithin is a mixture of yellow-brown oily substances found in animal and plant tissues, as well as in egg yolks. Batte, who cares?

As a manual worker who has been working in the kitchen for many years, it is enough to know that lecithin can play an emulsifying role (more on this below). Egg yolks have a high amount of lecithin, about 10%. Like other lipids in egg yolk, lecithin binds to the protein in egg yolk and forms lipoproteins.

It is because of the presence of lecithin and lipoproteins that egg yolk is able to become an excellent natural emulsifier.

When I was in high school, I was addicted to baking, and I didn't like to follow the recipe, so I wondered why the egg whites and yolks had to be separated and baked together when making cakes. It's really troublesome to change the head of the blender, so for the first chiffon cake, I decisively mixed the egg whites and yolks together and beat them. As a result, the darkness was cooked.

Later, I checked the information, and it turned out that the troublesome things were all based on scientific principles. Cake oil is rarely used for baking at home. So beating the egg whites is crucial.

Egg whites are mixed with powdered sugar, a process that slightly denatures the proteins, and the protein molecules form a film that envelops the air. Later, during the baking process, the air inside the baked product expands, and we can eat a porous and soft cake or biscuit. Let's divide baked goods into four categories.

1 egg white, 2 egg whites and yolks separately and then mixed together to bake, 3 whole eggs beaten together, 4 egg yolks.

1 Some baked goods only use egg whites to reflect the softness of egg whites. A typical example is the angel cake with a white heart, and some finger cookies will also use only egg whites. The finger pie is a lot of hollow inside.

2.There are also some cake biscuits where the egg whites are whipped first and then mixed with the whipped egg yolks. Reason:

The prerequisite for perfect whipping of egg whites is that they are oil-free and water-free. The main ingredient of egg yolk is fat, and protein is a minority. So it's very difficult to beat the whole egg like this.

If you want to ensure the fluffy texture created by the egg whites, and you need to mix in the egg yolks, then beat them separately and bake them together. An example is the chiffon cake, and you can see that the inner color is significantly more yellow than angel cake (this is the effect of egg yolk).

3.The whole egg is beaten together. This is the process of beating whole eggs. There's obviously no way to whip it to the same level of initiation as an egg white, let alone a solid-like feel. So the baked cake and cookies will not have so many holes and "delicate" a lot.

4.Using only the yolk only the yolk is largely increased'Crunch"Mouthfeel, reducing the elastic elongation of egg whites (i.e. the fluffy texture caused by air). This practice is more common in biscuits, and it is worth mentioning that under this category, there is a margarita biscuit that my partner and I like very much.

When baking, it is common to encounter some egg whites that only need egg whites, or only egg yolks, or the ratio of egg yolks to egg whites is not one to one, then you will encounter excess leftovers. It's really hard to deal with these egg whites and egg yolks, and there are a lot of egg whites left over from the cake rolls, and I am really reluctant to throw them away when I tilt them left and right to watch them slide around in the bowl, then, scramble a egg white to eat, or not, the calories are very low, don't you always say that 80% of the calories in an egg are in the egg yolk, ** people eat an egg and throw an egg yolk. And then, well, it's wooden, and the dark cuisine should really recruit it, and the appearance and taste are all woody.

Preservation of egg whites: Put them in a bowl, cover them with plastic wrap and seal them, and refrigerate them for a week, or freeze them, just take them out and thaw them in advance before use. It is no different from fresh, and it can be whipped to different degrees.

It is recommended to divide it into several bags or boxes when freezing, so that you can take as much as you want, and you don't have to take it all out to thaw. This is the way to preserve, and I recommend some baked snacks that only use egg whites and not egg yolks: Angel Cake (Ingredients:

Egg white, caster sugar, cake flour, corn starch, salt, cream of tartar) protein crackers (ingredients: egg white, flour, butter, powdered sugar) egg white coconut balls (raw materials: shredded coconut, milk powder, cake flour, egg whites, caster sugar) egg yolk preservation:

Since most of the protein of eggs is concentrated in the yolk, and the protein will be denatured after freezing, the egg yolk should not be frozen. Therefore, it is best to use up the egg yolk on the same day. It is also recommended to use only egg yolks

Whipping cream, caster sugar, milk, egg yolk, cake flour, condensed milk) Ice cream (ingredients: egg yolk, caster sugar, milk, whipping cream, vanilla extract, lemon juice, salt) Highly recommended, but delicious.

The function of egg whites is mainly to increase the internal cavity of the baked goods, increase the fluffy taste, and foam and shape together with the flour in the stirring process.

For biscuits, brushing the egg white can make the biscuit crispier, brushing the egg yolk biscuit will harden, and the role of the egg yolk is to color.

Egg whites are mixed with powdered sugar, a process that slightly denatures the proteins, and the protein molecules form a thin film that wraps the empty chains. In the subsequent baking process, the air inside the baked product swells, and the cake or biscuit becomes porous and soft.

2. Egg whites are semi-flowing gelatinous substances in the subshell and skin, accounting for about 57% of the volume of whole eggs. Protein contains about 12 proteins, mainly ovalbumin.

3. The egg yolk increases the flavor and taste of the bread, and the thick and mellow taste of the egg yolk gives the bread a mellow flavor, improves the sense of weight and taste of the bread, and can maximize the mixing effect of oil on the basis of improving the color of the dough and the center. Lecithin, which is rich in egg yolks, is a natural emulsifier for dough, which emulsifies the water and oil in the dough, making the dough softer.

Angel Cake. Here's how:1. Sift the flour in a waterless and oil-free bowl.

2. Egg whites are sweetened with an electric whisk to a small sharp corner.

<>3. Put 1/3 of the egg whites into a flour bowl and stir well.

<>4. Pour the remaining 2/3 of the egg white paste into the flour bowl and mix well with the method of cutting and mixing.

5. Put oil paper in the baking tray for good demoulding. (You can also use a live chiffon cake mold.) ）<

6. Pour the cake batter into the baking tray and smooth the surface with a spatula.

7. Put it in a preheated 160 degree oven, middle layer, up and down, about 25 minutes.

8. The internal organization of the angel cake is very white.

Summary. The lecithin and lipoprotein contained in the emulsifying egg yolk make the egg yolk an excellent natural emulsifier, which can make the water and oil fully mixed, shorten the time of dough mixing, maintain the uniformity of the dough and the structure of the finished product is crispy, make the dough smooth, so that the internal structure of bread and cake is delicate and soft, and the biscuits made by adding eggs are more crispy. The egg protein of the bulging egg is a hydrophilic colloid, which has good foaming properties, and the beaten egg whites are often used in cake making to make the cake have a soft taste.

When whipping, egg whites are injected into the air to form egg foam, the egg foam is wrapped in small bubbles, mixed into the batter to inflate the batter, and then baked and heated to form a tightly connected fine pores, which is the reason why the cake is soft and elastic, especially in the chiffon cake, and the reason why the chiffon cake is more soft and elastic than the sponge cake.

Okay, please hurry up and <>

Dear, I am glad to answer for you: the use of eggs in baking its function is; Improve the nutritional value of the work, improve the flavor of the work Eggs are rich in protein, fat and a variety of vitamins, which are easily absorbed by the body. Baked products with eggs have a strong egg flavor and can also add to the organization, nutrition and taste of the work.

The lecithin and lipoprotein contained in the emulsifying egg yolk make the egg yolk an excellent natural emulsifier, which can make the water and oil fully mixed, shorten the time of dough mixing, maintain the uniformity of the dough and the structure of the finished product is crispy, make the dough smooth, so that the internal structure of bread and cake is delicate and soft, and the biscuits made by adding eggs are more crispy. The egg protein of the bulging egg is a hydrophilic colloid, which has good foaming properties, and the beaten egg whites are often used in cake making to make the cake have a soft taste. When whipping, egg whites are injected into the air to form egg foam, the egg foam is wrapped in small bubbles, mixed into the batter to inflate the batter, and then baked and heated to form a tightly connected fine pores, which is the reason why the cake is soft and elastic, especially in the chiffon cake, and the reason why the chiffon cake is more soft and elastic than the sponge cake.

What are the eggs.

Dear, I am happy to answer for you: 5 common eggs: eggs, duck eggs, goose eggs, pigeon eggs, quail eggs.