How to remedy if the egg white can t be whipped, and what to do if the egg white can t be whipped

Add some baking powder.

If the egg white can't be beaten, you can add some baking powder to it, which is a compound leavening agent, which can make the cake fluffier.

In the process of baking, in addition to the accurate proportion of ingredients, whipping egg whites is also one of the most important key steps, which is a must-learn process for beginners to baking.

If the egg whites can't be whipped, it may be that the degree of whipping is not enough, or impurities are mixed in the whipping process. In the process of beating, the use of utensils must be water-free, oil-free, the temperature can not be too hot or too cold, you can add a small amount of tartar powder or lemon juice to speed up the beating.

If the egg whites are not beaten, it may be that the degree of whipping is not enough, or impurities are mixed in the whipping process. Electric whisk is generally used to whip egg whites, and high-frequency stirring is conducive to whipping egg whites, while manual stirring and whipping methods are very labor-intensive, and it is easy to beat failure.

In the process of whipping egg whites, the utensils used must be waterless and oil-free, and the temperature should not be too hot or too cold, so as not to be easy to defoam after the egg whites are whipped.

When preparing the protein bubbles for making cakes, you can add sugar to the egg whites in stages, add one-third of the sugar when stirring until the egg whites are coarse, and add the remaining two times of sugar when the bubbles are fine and sticky, which can not only help to whip up, but also taste better for subsequent consumption.

Preparation: The container for egg whites should be waterless and oil-free, and the separated egg whites should not have egg yolks. Otherwise, it can't be discarded.

1. A protein usually adds 15 grams of sugar, which should be added in two parts. The powdered sugar is sifted first to save time.

2. Start: Use a whisk to beat the foam at medium speed. Add half of the powdered sugar and beat on high speed.

3. When the volume of egg whites doubles, add the remaining half of the powdered sugar and continue to beat at high speed.

There are the following points to note when whipped egg whites:

1. For utensils, it is recommended to use an electric whisk. Hand beating, if you are a girl, you will probably have hand cramps before you finish the fight, if your boyfriend or husband is willing to help, it's another matter, make full use of it. If it's a boy, then give it a try.

2. The basin and whisk for beating egg whites must be very clean, water-free and oil-free. If not, even if it is discarded, it will quickly defoam.

3. The egg white should be easy to whip at room temperature, too cold, refuse to hair, too hot, and cooked.

4. Add a little salt and tartar powder, it can help, if not, add a small amount of lemon juice, if you still don't, then you don't need to add it, it won't affect the whipping.

There may be one of the following reasons why the egg whites may not be whipped:

Proteins contain too much nucleus plexus fat or oil, which can affect the foaming properties of proteins.

During the beating of egg whites, the surface of the container or egg breaker cannot be completely dried, which will affect the foaming performance of the protein.

If the temperature of the protein is too low or too high, it will affect the foaming performance of the protein.

If the egg is not beaten long enough, or the speed of the egg is not fast enough, it will also affect the performance of the Shenxiang protein.

Proteins contain too much salt or sugar, which can also affect the foaming properties of proteins.

The quality of the protein is not good, it may be because the protein is not stored properly or of poor quality.

The egg whites may be too cool. You try again later, and you should be fine.