Usage of manual egg beater
When using a manual egg beater for whisking, the wrist is the part where the force is exerted. The purpose of whipping egg whites, cream and other ingredients.
When using the hand mixer to mix the dough, you need to hold the handle tightly, you can use the upright position and use the power of your wrist to drive the arm to mix thoroughly.
Quick manual whipping tips
1. Using refrigerated eggs is more conducive to whipping the protein;
2. The amount of sugar in the protein paste should not be less than 35g, too little will affect the normal whisking of the protein;
3. Pay attention to the timing of adding sugar, too early or too late will affect the speed of whisking;
4. The egg head of the egg beater should be large enough, which is conducive to wrapping more air in a short period of time and quickly whisking the egg whites;
5. Before whisking the egg whites, drop a few drops in the egg whites Drops of lemon juice or vinegar can help stabilize the protein, which is good for whisking;
6. When whisking the protein, place a rag on the bottom of the basin to prevent slipping, hold the edge of the basin with the left hand, tilt the basin slightly, and use the right hand Fully place the whisk in the egg whites and use the force of your wrist to rock the whisk back and forth (clockwise).
How to manually beat egg whites
I. Materials
4 eggs, 60 grams of sugar
Second, practice
1. Preparation: The container for egg white should be free of water and oil, and the separated egg white should not contain egg yolk. Otherwise it cannot be sent.
2. One protein usually adds 15 grams of sugar, which should be added twice.
3. Start: Beat foam at medium speed with a whisk. After adding half of the powdered sugar, switch to high speed and beat.
4. When the egg whites double in volume, add the remaining half of the powdered sugar and continue to beat at high speed.
5. Check: When there are folds on the surface of the protein, stir up the protein to check. When the tip of the protein is curved, it is a wet foam. Dry foaming is when the egg whites are very shiny and the ends stand upright.
6. If you continue to whip, the egg whites will lose their elasticity and become cotton-like. At this point it failed.
Third, pay attention to the manual egg beater for egg whites
1. The correct way to hold the bowl is to hold the bowl with the left hand, with the bottom of the bowl facing the palm and the mouth of the bowl. Tilt to the right hand at a certain angle, so that the egg liquid is not spilled. The manual egg beater head should move in a plane perpendicular to the liquid level. Simply put, if the liquid level is the ground, the circle drawn by the manual egg beater head should be a Ferris wheel.
2. The second is the stirring range of the egg beater – of course, the bigger the better. However, if the amplitude is too large, the egg liquid will be scattered. It is recommended to do what you can. The last is the intensity of stirring, which is the same as the amplitude, the bigger the better without spilling out.
If you beat eggs according to this method, you will find that most of the time the egg liquid is not in the bowl, but on the whisk, especially the first few beats. The more skilled, the more accurate the angle, the greater the strength and amplitude, the less egg liquid left in the bowl and not vacated with the manual egg beater, the greater the inclination of the bowl mouth can be, and the higher the efficiency.
3. Put sugar in the egg whites several times, and beat with a manual egg beater. If the posture is correct and the hand strength of a majestic man or a woman is strong, beat the egg whites for no more than ten minutes. .
The whole process only takes about ten to twenty minutes. Some of them did not keep water and oil free for the first time, and the egg beater was stained with batter, so they couldn’t beat it for a long time. Dump and start over. In the case of success, you can really see the effect within ten minutes. If you still have not passed this time, you can give up!
