How to use the electric egg beater
1. Put the materials to be beaten into the container. Eggs need to have their shells removed.
2. The spiral-shaped stirring rod of the egg beater is used to stir the flour, and the round-headed stirring rod is used to beat the egg whites. Before using, plug in the stirring head you need.
3. Choose the level of mixing according to the amount of ingredients to be made and the ingredients. Level 1 has the lowest power. Level 1-2 of the mixer is suitable for mixing dry items, such as flour, butter, etc.; Level 3-4 is suitable for liquid materials; Level 5 is suitable for mixing dough for making cakes, cookies and other foods.
4. After selecting the mixing stage, the material can be made. After using the egg beater continuously for about 3-5 minutes, it will become hot, which is normal.
5. After the material is finished, the stirring head needs to be removed and cleaned carefully.
Note: When the egg beater is used continuously for a period of time (about 3-5 minutes), it will become hot. Please rest assured that this is a normal phenomenon. Be sure to let it rest for a while before using it. The general mixer will be like this; be sure to pay attention to the correct use method can prolong the life of the machine!
How to whip butter correctly with an electric egg beater
Many people think that whipping butter is “abstract”, and they don’t know how far it should be whipped. . In fact, whipping butter is much easier than whipping egg whites or whole eggs.
Whisk butter, usually in the following occasions: making pound cake (heavy cream cake/butter cake), making muffins by emulsification, making butter cookies (such as cookies), etc. The process of beating is the same: soften the butter – add sugar and salt to start beating – add eggs and continue beating.
The principle of whipping butter is that the solid fat can be wrapped in air during whipping, similar to egg whipping. During the continuous whipping process, the volume of butter becomes more and more bulky, and the interior Filled with countless tiny pores. After the whipped butter and other ingredients are mixed well, during the baking process, it can act as a leavening agent, making the cake/biscuits larger and looser.
Let’s take a look at the process of whipping butter together (because the proportions of each formula are different, the specific formula is omitted here, and only the process of whipping is described):
First, weigh For the desired weight of butter, cut the butter into small pieces and place in a bowl to soften. It has to be softened enough that you can easily poke a hole in the butter with your hands. Add sugar or powdered sugar to softened butter, salt (you can also add powdered milk at this step if the recipe has it), then beat with a whisk on low speed until sugar and butter are fully combined.
TIPS: The purpose of cutting the butter into small pieces is to allow it to soften more quickly. Butter must be softened, but be careful not to melt into a liquid, because only solid fats have the property of encapsulating air. It’s a simple truth: if you use the liquid vegetable oil at home for whisking, you will find that it can’t be beat no matter how you beat it.
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