cooking delicious pastries hard to imagine without eggs.They fill it with air, and heating are muffins and cakes become lush.And until the baking powder is from the well-beaten eggs depended on the quality of the finished product.And in some cases, even today, it is impossible to remedy the situation, if you do not know how to beat the protein in a solid foam.This primarily relates to the preparation of biscuits and meringues.
First of all you need to prepare all the necessary equipment.On its surface, there should not be a drop of water or fat.If squirrels get at least a little of the liquid, beat them will not succeed.It is best to use a metal bowl and whisk.Professional pastry chefs prefer copper cookware, as it does not absorb fat and extraneous odors.But from the aluminum containers should be abandoned, because of her proteins may become gray.However, in the home is usually used plastic bowl combine.This material has only one drawback - eventually it accumulates in the fat itself.Therefore, before you whip the protein in a solid foam in it, it is recommended to degrease the surface by wiping with a bowl of lemon peel.
It is equally important to choose the right and prepare ourselves eggs.It is desirable to use those which have at least a week.The fact that fresh, just laid eggs whip almost impossible due to the low density of the protein therein.But too old, too, will not work, because with time the protein dry.Before using the shell washed with soda in water to get rid of possible parasites.The optimum temperature is 18-23o as a protein shake up in a solid foam of the "hot" eggs are much longer and more complicated.Very often you can hear that they need to be pre-cooled.Although they whipped cold quickly, but not sufficiently saturated with oxygen, and thus will settle quickly and do not give the right amount of baking.
now need to carefully separate the whites from the yolks.More often than not it does so.It takes three cups - proteins, egg yolks and intermediate.Over the last break the egg so that one half of the yolk left, and the other - a protein.Its drain into the bowl several times the mass of the overflow from one part to another shell.The yolk is poured into the cup for them.Check for the presence of foreign protein inclusions.And just making sure that they do not, pour into a clean bowl, whisk as the protein in the solid foam would not otherwise get.Repeat the procedure with the next egg.
first whipped whites on low speed until the surface bubbles appear.Then, slowly pour a thin stream of sugar.The smaller it is, the more magnificent turn the masses themselves.However, powdered sugar, is preferably added at the end of beating, as it dissolves rapidly and can give the extra liquid.Once the mass is smooth and shiny, thus it holds its shape well, whipping should be discontinued.To prepare a cream based on it, whipped whites should be solid, but leaves the peaks should be soft to bend slightly with time.For the meringue, they should be sharp and straight.
Knowing how to beat proteins can cook the most delicious desserts.Meringue cake, meringues and cream protein in such a case will be frequent visitors on a table.The more that modern technology facilitates this difficult task.
