Egg whipping techniques and key points for success Ensure egg whipping succeeds
Whipping whole eggs is also Baking A common technique, its advantage is that it does not need to separate eggs during whipping, and the baking time after whipping is short, and the finished product Eggs Cake has fine, tight, and rich egg flavor.
However, whipping whole eggs is much more difficult than whipping separate eggs because The fat in the yolk will destroy The bubbles in the egg white, so it takes longer to whip whole egg liquid, and the stability after whipping is also relatively poor.After the whole egg liquid is completely whipped, when lifting the whisk, it should be like the picture above. To make it easy for everyone to master the technique of whipping whole egg liquid, the following techniques and key points for successful whipping of whole egg liquid are summarized and summarized, for reference by those who need to learn how to whip whole egg liquid, and 100% guarantee the successful whipping of whole eggs.
Ingredients:
3 eggs (eggs taken from the refrigerator must be pre-warmed to room temperature), 70g of fine sugar.
Procedure:
1 Crack 3 eggs into a clean, dry, and oil-free container, add all the fine sugar, then place the container in a pot of hot water, and heat the whole egg liquid in the container over low heat while stirring with a manual whisk, until the whole egg liquid and fine sugar are completely mixed.
2 When the temperature of the whole egg liquid is approximately close to body temperature, remove the container from the hot water, and whip with an electric whisk at 3 levels (approximately 1 minute at medium speed).
At this time, the whole egg liquid should have a large number of bubbles and be yellow, and the volume of the egg liquid should be slightly larger than the original.
3 Continue to whip at 3 levels for about 1 minute, the volume of the whole egg liquid will expand to about twice the original, and the bubbles will also be medium-sized, but the color is still yellow.4 Continue to whip at 3 levels for about 2 minutes, at this time, the volume of the whole egg liquid will not expand further, but the bubbles have become smaller, and the color is also slowly turning white.
5 Continue to whip at 3 levels for about 3 minutes, you will see that during whipping, the whole egg liquid will form fine lines, at this time, the bubbles should be very fine, and the color of the whole egg liquid is completely turned white.
6 When lifting the whisk, you will find that the egg liquid on the whisk is a continuous ribbon shape, flowing from top to bottom, and it takes 5 seconds for the traces of the whole egg liquid to slowly disappear, which means that the whipping of the whole egg liquid is complete.
Why is it necessary to pre-heat the whole egg liquid before whipping?
Whipping whole eggs is more difficult than whipping separate eggs, because the fat in the yolk inhibits
The foaming of the egg white, so by using the method of pre-heating, it can reduce the surface tension of the egg, making it easier to whip.
When pre-heating, it is also necessary to stir, because only the bottom of the whisk bowl can contact the hot water, which heats up the fastest, and other parts cannot be heated properly. Stirring can make it heat more evenly, preventing over-heating or insufficient heating.At the same time, stirring also makes it easier to dissolve the sugar. When pre-heating, start with cold water and low heat, gradually heat it to a temperature where the water in the pot is slightly warm, then turn off the heat. Continue to stir the egg liquid in the residual heat.
Do not place the bowl in hot water immediately. If the water is too hot, it will cook the egg liquid on the edge of the bowl. When whipping whole eggs, the more sugar in the eggs, the easier it is to whip, and the more stable the bubbles in the whipped egg liquid.
Furthermore, the whole egg method cannot add too much liquid, so the texture isSponge cake
Dry, and the other function of sugar is to increase the moistness of the cake, so if you reduce the amount of sugar, it will cause failure or a bad texture. Other techniques for whipping whole eggs If you have already separated the egg yolks and whites, you can also beat the egg whites with sugar first until they are stiff, then add the egg yolks and continue to whip for about 2 minutes, this can 100% guarantee the successful whipping of whole eggs. Dryness is one effect, while another function of sugar is to increase the moisture in the cake. Therefore, if you reduce the amount of sugar, it will likely result in a failure or poor texture.
Other techniques for beating whole eggs
If you have already separated the egg yolks and whites, you can first whip the egg whites with sugar until stiff peaks form, then add the egg yolks and continue beating for about 2 minutes. This method guarantees a successful beating of whole eggs.
