[How to pass egg white by hand]_How to pass_How to pass

Everyone is very familiar with egg whites, especially now that many people like to bake them at home, so sending egg whites is a process. The effect of egg whites will directly affect the quality of the cakes.There are also some skills to master.

Especially when the egg whites are hand-passed, if the egg whites are to be stable, the speed of the two-pass is also important.

First, the eggs must be fresh.

To successfully make a delicious cake, you must use fresh eggs, because stale eggs are easy to collapse even when they are passed, the air bubbles are unstable, and there is no swelling effect when baking.

Second, master the passing temperature of egg whites.

Mastering the temperature of egg whites is also very important. Practice has proved that the best temperature for egg whites is about 23 degrees. Therefore, in the summer, you must first ice the eggs and beat them, and in winter you can use warm water to beat them.

If you are using an eggbeater, you can also pass the egg white container in hot or cold water.

In short, you can use various methods, as long as the temperature of egg white is controlled at about 23 degrees, egg whites are the easiest to be sent off at this temperature.

Third, the tools used must be clean.

The tools (including your hands) used to pass egg whites must be clean and absolutely free of water and oil.

In addition, the egg whites and yolks must also be separated very cleanly, and the slightest yolk can be inserted into the resulting egg whites.

Because even a little water or oil or egg yolk is enough to fail.

Practice has proved that iced eggs are easier to separate egg whites from yolks and are very clean. Most people’s eggs are now stored in the refrigerator. After removal, the best effect is to separate them immediately.

Fourth, it is better to pass egg whites in a copper container.

Putting the separated egg white in a copper container is the best way to pass it, because the copper container can release a small amount of acidic substances during the pass, which is beneficial to maintaining the stability of the air bubbles.

Don’t worry if you don’t have a copper container, you can also choose a stainless steel container.

But please do not replace plastic, glass or aluminum containers, because plastic containers are not easy to clean, glass containers are too slippery, and aluminum containers can cause egg whites to become gray.

Fifth, adjust the pH value of egg white.

To make an absolute egg white, you also need to learn to adjust the pH of the egg white.

In the fourth point above, we introduced that a small amount of acid can make the bubbles more stable.

Therefore, if there is no copper container, we can add some acidic substances, which also has the effect of stabilizing the air bubbles.

The more commonly used acidic substances for egg whites are potassium hydrogen tartrate, its powder, white vinegar, lemon juice, etc. But white vinegar is the simplest and most convenient for home use.

It turns out that the egg whites passed by white vinegar are larger than those without white vinegar, which is more stable and there is no need to worry about the smell of vinegar.

But please keep in mind that the amount of these acid substances is only a part. If you use white vinegar, it usually only takes 2 eggs for 3 eggs?
3 drops of white vinegar and potassium hydrogen tartrate, the amount of powder can be read in the instruction manual.

Six, master the speed of passing egg whites.

Regardless of whether the egg whites are delivered by hand or with an eggbeater, you must master the speed of egg whites, and slowly rise from low to medium and high speeds. Do not beat quickly at the beginning. The volume of egg whites produced is relatively small.And the bubbles are large and unstable.

Seven, the amount and timing of granulated sugar is also critical.

Sugar is generally added when the egg white is passed. In addition to providing sweetness, it also has the function of making bubbles delicate and long-lasting, but it is also critical to master the amount and timing of sugar.

If you want to make the egg whites softer, then one serving of sugar and one egg white is enough, that is, 2 tablespoons of sugar to send one egg white.

If you want to send the good egg whites to be stronger, then use two portions of sugar to pass one egg white, and 4 large spoons of sugar to pass one egg white.