How to whip eggs and what can be done after beating eggs

There are skills in whipping eggs, and these experiences are not collected in a hurry.

Whipping eggs has a very big role when we usually make desserts, and basically most desserts have this skill, which determines the shape and taste of our final desserts, but beating eggs is actually a skill, not our simple, just take the whisk and beat it into a frost. Daily we find that when we beat eggs, sometimes they are very good, but sometimes they are not good, most people are actually unstable, this is because you have not mastered the skills, these experiences and skills told to you today are used by professional chefs, so don't hurry up and remember!

First of all, before beating eggs, we must understand that the key to eggs lies in freshness, many people think that a lot of eggs are needed in baking, so they buy a lot at once, thinking that it can be refrigerated in the refrigerator for a long time, in fact, this is not the case, sometimes we follow strict steps to whip it, but find that the taste made is not good, but no one has ever thought that it may be that the freshness of the eggs is not enough, when the fresh eggs are cracked, the yolk is bulging, and the egg whites will not spread into a piece, but like jelly, It looks particularly elastic, so here we recommend not stocking up too many eggs. Once you have fresh eggs, it's time to whip them successfully.

First of all, we have to distinguish what is called a whole egg, what is called a white, this is very important, the whole egg is the whole egg to beat the egg white, that is, after the egg white is poured out, only the egg white is left to beat, the two effects are completely different, can not be confused, the whole egg is foamy, if it is white sugar.

Pastries with a lot of content.

For example, sponge cake and lemon cake, you must take a basin full of about 40 degrees of water, and send it through water, if it is a cake roll with a relatively small amount of white sugar, it is heated over the water before it is heated, heated to 40 degrees, and then taken out and beaten, in a different order.

The relationship between egg white and white sugar is also very important, if the white sugar content is more, such as our favorite finger biscuits, you can add the sugar four or six points, slowly added, but if the white sugar content is relatively small pastries, such as protein biscuits, you can first refrigerate the egg white, and then add the sugar at one time and then whip it, but here pay attention not to overblow, it is worth mentioning that it affects the degree of protein beating, and there is a very important reason is the season, the temperature is high in summer, it is better to send it, However, when the temperature is low, it is easy to under-whip up. You must pay attention to these tips for whipping egg whites, and only by paying attention to these details will your cake be very delicious.

The influence of eggs on the quality of cakes: cakes rely on the mechanical action of eggs to beat air into the egg liquid, so that the volume and structure of the cake can be optimized, so the amount of eggs and the quality of eggs have a crucial impact on the quality of cakes. The quality of eggs is measured by the amount of solids in the egg mixture, the composition of the solids, and the freshness of the eggs.

The higher the solids content in the egg mixture, that is, the higher the protein content, the better the egg quality, and of course, the easier it is to inject air when stirring, and the more delicate the cake is produced. The effect of egg freshness on the quality of cakes may not be of great concern to traditional cake makers, but modern scientific research has clearly concluded that the effect of egg freshness on the inflatable ability of eggs is crucial. Fresh eggs have a 20% lower aerating capacity than eggs that have been kept at room temperature for 10 days.

The reason for this is that during storage, the alkalinity of the egg increases, and the air retention ability of the egg membrane is weakened, so the fresher the egg, the better.

1. Add sugar. To make a stable and smooth meringue, you must add a certain amount of sugar. Sugar not only gives the meringue taste, but also acts as a stabilizer.

Unsweetened egg whites can be whipped, but they are extremely unstable and prone to collapse. Egg whites can also be beaten with sugar at first, but it will lengthen the beating time.

When adding sugar, the egg white already has a certain volume, from the side of the bowl, while beating, slowly add in batches. Do not pour it all at once, it is easy to defoam.

2. Acidic substances.

Add a little acidic substance, such as cream of tartar, to the egg white before whipping, or lemon juice or white vinegar if you don't have it, which can stabilize the whipping and prevent overblowing. In addition to having a stabilizing effect, cream of tartar can also make the final color of the egg white purer.

3. Tools. One of the biggest enemies when whipping egg whites is fat. Grease can hinder the formation of stable foam during whipping, so the containers and beating sticks used must be very clean and free of any grease and water.

In terms of the choice of containers, the traditional use of copper for whipping egg whites is the easiest to whip. It can also be made of stainless steel or glass containers. Avoid using aluminum, which will easily color the egg whites (it will have a very eerie grayish color when beaten).

Avoid plastic or wooden containers, which are prone to grease residue and hinder whipping.

You can do it after the eggs are beaten:

1. Make a cake. When whipped, the egg whites form a creamy shape that can be used to decorate cakes, cakes or bread with cream.

2. Make ice cream. In the process of whipping egg whites, you can add milk or some fruit cream to whip it, and then you can make ice cream and freeze it in the refrigerator.

3. Deep-fried food or soup. After whipping the egg whites, they will become crispy and delicious when they are fried in a pan, and they can also be made into soup with some vegetables.

Let's take a look at how to whip the eggs:

The method of how to whip eggs is also very simple, divided into 4 steps:

1. Take the eggs out of the refrigerator in advance and place them at room temperature. Then beat it all into the egg beater and pour the sugar needed in the recipe at once.

2. Place the egg beating basin in a water basin of about 50 degrees and beat it with hot water. Beat with a whisk on medium speed for 2 minutes to mix the sugar and eggs well.

3. Then switch to high-speed gear to beat the egg batter until it is milky white, and the egg batter will flow down slowly when lifting the egg beater.

4. Then switch to medium speed and continue to whip to break the large bubbles in the egg batter, so that the bubbles are evenly distributed in the egg batter. In the end, the egg batter is delicate and white, and when you pull up the whisk, you will find that the egg batter falls slowly, and it will stay on the egg batter in the basin for a while. That's success.

Points to note when whipping whole eggs:

1.Whole egg beating has strict requirements for the temperature of the eggs, so you must not use the refrigerated eggs that have just been taken out of the refrigerator, and you must take them out in advance and put them away.

2.The most suitable temperature for beating whole eggs is about 40 degrees, and the beating efficiency is the highest at this time. Therefore, we generally put the egg beating bowl in the hot water basin, insulate the hot water to send it, and control the temperature of the hot water at about 50 degrees (it is a little hot to the touch).

3.The criteria for judging the success of whole eggs are different from those of egg whites, and we generally use the "8-character method" to verify whether the whole eggs are beaten in place. That is, lift the whisk, draw the 8 characters with the egg liquid falling on the mixing head, if the 8 characters can be clearly kept on the surface of the egg batter for a period of time and will not disappear, it means that the beating is in place.

4.If you still need to mix the egg batter in the subsequent production, it is recommended that you beat it for a while after reaching the successful state, because the beating state of the whole egg is easy to defoam, resulting in the cake not growing tall. So a little longer will ensure more bubbles (be careful not to overdo it).

Tips for whipping egg whites.

1. A tool for beating egg whites.

Generally, there are two options for whipping egg whites, one is to beat with an electric whisk, and the other is to beat with chopsticks, the difference between the two is: use chopsticks to beat the time for a long time, at least more than half an hour, and because you can't stop in the middle, you have to keep the same action for a long time, which is not only time-consuming but also laborious, so it is not recommended to use chopsticks to beat egg whites; Compared with chopsticks, it is more convenient and time-saving to beat egg whites with an electric whisk, and the whole journey only takes about 8 minutes.

2. Tools for egg whites.

The basin used to hold the egg white must be oil-free and water-free, and when the egg yolk and egg white are separated, you must be careful not to break the egg yolk, as long as there is egg yolk in the egg white, or there is water and oil in the basin containing egg white, it will affect the whipping of egg white.

3. Sugar must be added to whip egg whites.

Add sugar when beating egg whites, adding sugar helps to beat egg whites, sugar can help egg whites beat quickly, add three times according to the total amount of sugar, the first time is to add before beating; The second time is to add the egg white when the fine bubble, the third time is to add when the texture is beaten, in addition to adding sugar, you can also add a few points of white vinegar or lemon juice, which can enhance the fragrance and remove the fishy smell.

4. Beat the egg whites.

Use an electric whisk to beat the egg white, generally take about 8 to 10 minutes, before the egg white can be beaten, the whisk is divided into several gears, the first time to add sugar to the low grade, the second time to add sugar to the middle range, the last time to add sugar to the highest grade, beat the egg white to follow the same direction, stick to the side of the basin from time to time with scraping off and beat together again, to judge whether the egg white is good, you can use chopsticks to try it, the chopsticks into the beaten egg white, can make the chopsticks easy to stand; Or when the whisk is lifted, there is a small bay tip.

5. Selection of eggs.

Eggs are recommended to choose eggs that are stored at room temperature, if you use native eggs, the effect will be better, if it is just taken out from the refrigerator, it is recommended to put it for an hour before using it.

Baking quickly whips egg whites, teaches you that a plastic bottle can do it, and it is easier and more practical than using a whisk.

Put sugar in the egg whites and stir with an egg blender, and it is easy to whip the egg whites.

You can use a special whisk to beat the egg whites, if you don't have a few pairs of chopsticks. Scatter and beat, you can also beat the egg whites.

After whipping, it will be like cream.

1. Isolate the egg yolk and take the gram weight. And weigh the caster sugar. Add 2 drops of lemon juice. A protein skimmer can be borrowed.

2. Add caster sugar in three equal parts, open the egg white at low speed, and add the first sugar until a coarse bubble (i.e., fisheye bubble) appears.

3. Continue to beat until the foam is delicate and add the second sugar.

4. Beat until lines appear, add sugar for the third time. Don't hesitate to add it when you see what you see in the picture.

5. Continue to beat, the lines are deeper, and when you feel a little resistance, lift the egg head. The curvature of the egg white on the egg head is significantly smaller, and the egg whites in the basin have a certain hardness to stand up, but the top is still curved. At this time, it is a neutral foam, and it can be made into a snack like this.

1. After separating the egg yolk and egg whites in a waterless and oil-free egg beater basin, start beating the egg whites, and now add a small amount of tartar powder to the egg whites.

2. Turn on the 1st gear of the electric whisk, whip for about 1 minute, at this time, the egg liquid will appear as thick bubbles as fisheye bubbles after beating, and add 13 caster sugar.

3. Turn the electric whisk to 3rd gear, continue to whip for about 1 minute, and find that the egg white bubbles have become smaller, and the volume has become twice the original size.

4. Continue to beat in 3rd gear for about 1 minute, there are some small lines, lift the egg head and find that the egg liquid on the egg head is sagging, but the egg whites in the basin cannot stand, at this time it is 8 distributions, that is, wet beating, and the slag judgment can be used to make light cheesecake.

5. Add the remaining caster sugar, continue to whip in 3 gears, slowly the egg white liquid will become harder and harder, and the lines of the egg head will become finer and finer, lift the egg head and find that the egg liquid on the egg head is slightly long and slightly curved, the egg liquid in the basin can stand upright, and the peak is slightly bent downward, at this time it is 9 distribution, which can make hollow chiffon cakes, egg rolls and chocolate cakes.

6. Continue to beat in 3 gears for about 1 minute, lift the egg head, the egg liquid on the egg head is slightly shorter and erect, the egg liquid in the basin can stand upright, the peak is short and small, at this time it is 10 distributions, you can make round mold chiffon cakes, sponge cakes, etc.