How to whip eggs, how to whip egg whites

In the end, how to make steamed egg custard, according to what I said, it is right. 100% satisfaction rate. The method is as follows;

First, preparation; Two bowls, one for beating eggs, one for steaming eggs, and one for steaming or sauté pan.

Salt, chicken essence, white pepper, sesame oil, chopped green onion.

Second, production; 1. Wash the pot and boil the water. 2. Beat the eggs into a bowl and beat them with chopsticks (it is required to beat the surface of the egg liquid with a circle of bubbles). 3. Put salt, chicken essence and white pepper in the bowl of steamed eggs, and pour in boiling water to let it melt, until the water temperature drops to about 60 degrees, pour the beaten egg liquid into the bowl, and gently stir it with chopsticks while pouring.

4. Put the bowl of steamed eggs into the steamer (the water must be put in when it is boiling), wait for five to six minutes to steam it, sprinkle the green onion after the pot, pour in a few drops of sesame oil and enjoy it.

In particular, two points should be paid attention to: first, the water for steaming eggs must be boiling water; It must be cooled down to 60

degrees before pouring in the egg mixture. Second, the ratio of eggs to water is 25% of the egg point and 75% of the water point, which can be regarded as the first proportion of a steamed egg. Of course, the amount of water you add when steaming eggs can be based on your preference, which is the same as how much salt you add to steamed eggs.

To whip the egg white, you need to put it in a waterless and oil-free container first, then beat it with a whisk or chopsticks, and add tomato to the egg white three times to make sugar. It should be noted that we should put white sugar when there are three types of egg whites: large bubbles, small bubbles, and small spikes.

How to beat the egg whites.

Nowadays, many people like to make homemade cakes at home, and whipping egg whites is an indispensable process for making cakes, so what should we do to better whip the egg whites when making cakes?

First of all, we need to prepare a water-free and oil-free container to hold the egg whites and put them in the refrigerator for a while before whipping, because once the egg whites come into contact with water or oil, there is a high chance that they will not be whipped.

When the egg white is refrigerated, we can whip it with a whisk or chopsticks, and put white sugar when the egg white appears big bubbles, small bubbles, and small sharp tips appear when the egg white is lifted.

Separate the egg whites from the yolks, rotate them in one direction with a whisk until frothy; Add sugar and beat until lines appear; Add a little sugar and beat until a small fluck looks like a torch. <

1. First, we separate the egg whites from the egg yolks. The bowl in which the egg whites are served needs to be dry and greas-free.

2. After the spine is stuffy, use a whisk to rotate in one direction and beat until foaming.

3. Add sugar and continue to let Yeqing send away. Gradually it becomes sticky.

4. Continue to beat, getting thicker and thicker, and with the rotation of the whisk, lines appear.

5. Add some sugar and continue to beat, the lines are getting clearer and clearer, and I feel powerful.

6. Lift the whisk, a small torch-like chuck appears, and the egg whites are ready.