Eggs can t beat the cream foam, what the hell is going on?

The tension between the protein molecules of fresh eggs is very large, and the foaming is very good, and with the extension of the egg storage time, the insoluble protein content decreases, which will lead to a decrease in the concentration of egg whites, and the use of such egg whites will not be conducive to the formation of protein foam, and the egg whites are difficult to beat. Separate the egg whites from the yolks. Be careful not to break the yolk.

The egg whites are placed in a clean, oil-free and water-free round-bottom container. Add a little white vinegar or fresh lemon juice.

or tartar powder. (In summer, the egg whites are not easy to whip, and the pelvic floor pad is good for whisking).

<> when the egg whites are thicker and the surface is wrinkled, add the last 1 3 sugars. When the whisk is lifted, the egg white can pull out a large hook, which is a wet frothy state, and if you make cheesecake, you can stop whipping. Refrigerated proteins are easier to whip than room temperature proteins.

The solution is to refrigerate the eggs or refrigerate the egg whites, and if the temperature is very hot, you can also put a basin of ice water under the egg whites to help beat them.

If it is a manual beating, it may be because the mixing speed is not enough or the time is too short, manual beating and electric beating. Egg whites stained with egg yolks are inherently difficult to whip, and if they are purely handmade, the success rate is even lower. It is advisable to beat the eggs again.

Beat the milk cover, unless you have a lot of strength, you can use a manual whisk, of course, it takes a lot of effort, and the time is longer, if you use an electric whisk, it will save much effort, you can beat it in a few minutes, the effect is good, and it saves time.

Pour in the milk, preferably the thicker and purer one, and stir until foamy again. Then add a drop of white vinegar and a spoonful of sugar to the bowl with the egg whites. Keep stirring, stir hard, try to choose a deeper and larger pot when making cream, because when beating the egg white, the egg white will slowly come out a lot of small foam, that is, the cream will be beaten more and more, and the beaten egg white should also be used as soon as possible.

You need to put a few drops of white vinegar to neutralize the alkali in the egg white. You can only defoam halfway through. Beat into a bubble, because you can't see it, you are not put less sugar.

Frosting is a small amount of protein + a lot of sugar, and it will clump. Less sugar is foam. Whip the egg whites in one direction, and when they are in the desired state, then beat on low speed for another 1 minute to stabilize the bubbles.

Because the stirring is not fast and it is not stirred enough, the eggs will not be able to beat the cream foam. Use some specialized equipment.

The protein of the eggs is curly, and when we stir it vigorously, they are gradually applied and then tangled together with each other. Conversely, egg yolks and fats bind directly to protein molecules, interfering with the formation of protein chains and making it difficult for the protein network outside the bubbles to form.

The bubbles in the cream may be due to the fact that the cream has been accidentally overwhipped, so that the cream is not smooth, rough, and has bubbles. In this case, we can add unbeaten cream to the whipped cream and whip it again.

In general, the cream we use to spread the dough only needs to be whipped.

At the level of seven or eight, if we have already whipped the cream too much, we can add a little unwhipped cream to the whipped cream and whip it again.

Whipping cream precautions.

Add light cream to a clean egg beating bowl without oil and salt, and add powdered sugar according to taste to increase the stability of light cream.

When you feel that the whisk is obviously blocked, you should stop beating at any time, and lift the whisk to observe the situation, if the whipping cream sticking to the whisk appears short and does not bend, it will be successfully beaten.

It is necessary to have foam, you can't beat it, consider whether the temperature is high, it has a beating temperature, if it is too high, you have to put it in the refrigerator, and the other situation is that it is expired and deteriorated.

Look at you, it feels like you're using milk, not cream.

Hello, if the oil and water are separated, there is no way to whip the whipping cream normally, even if you add other things into it, there is no way, this waste cream can only be used to make some Western soup, and it cannot be used anywhere else.

Nestle whipping cream is a little thin, but it's no problem to fight, you have to pay attention to the room temperature is not high, if you can't lower the room temperature, you can put it on top of ice water, the stirring speed is even, the mixing direction should be consistent with the direction of rotation of the blender, the container used for whipping can not have grease, and see clearly that the label on the Nestle cream box is not the kind of cooking whipping cream, and the cream can be used to provoke the spike without pouring. However, it is recommended that if you want to beat it well, it is best to use Anchor whipping cream, which is thicker and easier to beat. Don't beat it, or you'll be ruined.

Sugar can be added at one time without affecting the whipping effect.

1. When making cakes and beating egg whites, it is all foam, indicating that the egg whites are not sufficient, and it is recommended to use an electric egg beater when beating egg whites, which can greatly save manpower and time.

2. Generally speaking, it takes a long time to use a manual whisk, almost more than an hour, and the effect of beating is not very good, the point is that we will be very tired.

3. When using an electric whisk, it will greatly shorten the beating time, which can be completed in about 40 minutes, and the beating is relatively thorough.

4. When making cakes, the beating of egg whites is a crucial step, the degree of beating of egg whites directly affects the quality of the cake, and an appropriate amount of caster sugar can be added to improve stability.

What's the deal with beating egg whites all the time? Let's see how I whip the egg whites.

This kind of manual whisk is fine, I like to beat it by hand, it is not as exaggerated as the above people said, 15 or 20 minutes can be beaten.

Check your egg beater and whisk for oil or water, this one to make sure the container is clean.

Is there an electric whisk? It is also related to temperature, if it is taken out in the refrigerator, it cannot be beaten, and it can only be played out if it has a constant temperature.

That's because the time to beat is not enough, generally the egg whites are beaten into a hardened solid (that is, you say creamy) are beaten with a blender, which is more difficult to beat, because if you beat it by hand, it really takes a long time, and it consumes a lot of arm strength. Remember not to add water or too much liquid during this period.

The time to play is not enough, you have to keep playing, you can't play in circles, you have to play back and forth, and you can't stop playing in the middle all the time.

Summary. There are many factors that cause egg whites to not foam, which may be due to egg yolks mixed in the egg whites, or the container containing egg whites has a lot of moisture, or it may have a little oil. In addition, if the whipping is not in place and the whipping method is not right, it will cause the egg whites to be beaten into a creamy form.

When beating the egg whites, you can add an appropriate amount of sugar, pay attention to add it in two times, which is conducive to milk foam. It is best to use an automatic whisk to whip egg whites, which is more convenient, easier to beat, and can also shorten the time. If you whip the egg whites manually, not only will you waste a lot of time, but you will also be unsuccessful.

Eggs can't beat the cream foam, what the hell is going on?

There are many factors that cause egg whites to not foam, which may be due to egg yolks mixed in the egg whites, or the container containing egg whites has a lot of moisture, or it may have a little oil. In addition, if the whipping is not in place and the whipping method is not right, it will cause the egg whites to be beaten into a creamy form. When beating the egg whites, you can add some sugar in an appropriate amount, and pay attention to the addition of two times to help beat the milk foam.

It is best to use an automatic whisk to beat the egg brigade or Zhenqing, which is more convenient, easier to beat, and can also shorten the time. If you whip the egg whites manually, not only will you waste a lot of time, but you will also be unsuccessful.

Eggs must be fresh, too.

Hope it can help you and have a happy life! Can you give a thumbs up (

That's just meringue, not cream, there is a small foam means that you are not completely beaten, the principle of beating things like eggs or cream is to inject air into it, if it is not completely whipped, you will see a lot of small foam after a while.

Ingredients: 4 eggs Choose according to the dosage.

Salt (only for ice cream with cream) 5g (depending on the amount of eggs).

White vinegar (can be left out, depending on preference) 5g (according to the amount of eggs).

40g white sugar (divided into three parts) according to the amount of eggs.

Manual time: 10 minutes (constant speed, girl's speed).

Machine time: 3 minutes.

Whip the egg whites in a homemade creamy way.

1.Soak the eggs in warm water for 5 10 minutes, dry the eggs and then separate the egg whites from the yolks, and the utensils (egg separators, utensils for egg whites and yolks, egg beaters, etc.) must be free of oil and water.

2.Beat the 4 egg whites in one direction like this (i.e. a small layer of bubbles on top of the egg whites). Add 5g of salt, 5g of white vinegar, and 15g of sugar (the spoon is 1 scoop of ordinary small iron spoon).

4.When it is a little thick in the same direction (that is, it feels like the egg white you beat is like the foam of the shower gel), add another spoonful of 15g sugar and continue to beat.

5.Beat in the same direction, beat for about 10 minutes, try to use a whisk to pick up your beaten egg whites, if the egg whites can stand up, it means that your egg whites have been beaten.

Because there is a lot of air entering when beating eggs, a lot of foam is produced, and at this time, when the tartar powder or cocoa powder is filled, the foam can be filled to form a formed cream.

Add an appropriate amount of sugar to the egg white and beat it with a whisk, it is a small foam at first, the beaten egg white should be white, and the chopsticks stand upright in the beaten egg white and do not fall. If there is a small bubble, you should continue to beat it.