cooking delicious cake-meringue begins with the fact that the owner must be a protein and sugar whipped into a strong, homogeneous foam.It depends on its quality, whether it will turn your delicious pastries and beautiful or not.It would seem that everything is very simple: take the mixer and get to work, but also in the kitchen of the action has little tricks.On them will be discussed in this article.
whipped whites into a solid foam
Firstly, the blender in this case, you do not have an assistant, for the best results you will need a mixer with attachments in the form of frames.Utensils for whipping must be absolutely clean, free of fat droplets, and the proteins themselves must not get into the yolk - otherwise they may not properly whipped.And, thirdly, the mass-beater should be very cold.And now directly process technology called "whipped whites into a solid foam."In mixer bowl Put the required amount of ingredients and start to mix them at a very low speed to gradually increase.If you hurry, and immediately begin to mix at high speed mode, there is a risk that you will not succeed.For whipping best to choose the freshest eggs, the old are often watery and poorly amenable to the process.Remember that properly beaten egg whites 4-5 times increase in volume and hold their shape without collapsing.
whipped whites into a solid foam: a few tricks
Here are a few tips that will help you achieve the best possible result.
- If the weight is not properly whipped, add to it a pinch of salt, a drop of vinegar or lemon juice.
- Make sure that in the process of beating you to use the entire amount of protein mass, as the lowermost layers could remain liquid.
- If the present weight of large air bubbles (their presence can be determined by eye), it means that the proteins are not sufficiently crimped and should continue.The fact that such bubbles burst during kneading and, as a consequence, your get enough air baking.
- Sugar should be added in almost the very end of the process, when the proteins are well whipped.Sypte sand slowly, literally half a spoon, without stopping the mixer.Typically, the ratio of proteins and sugar to meringue - 1: 4.
whipped whites into a solid foam with the help of the corolla
course, this process may seem complicated and time-consuming, but it happens that you just do not have at hand mixer.Put whipping whites in a clean bowl, add a pinch of salt and start beating, making a second Mach 2 - keep the set speed in half a minute, and then increase it twice, driving in a lot of air as much as possible.Of course, the arms get tired quickly, so it is best if the process of whipping rely on the muscles of the hand, rather than the forearm.After a couple of minutes to assemble the proteins of the whip and hold it in an upright position (as shown in the picture).If the weight does not drip - ready, and if goes down - a little whip.Now you know how to whip the whites to a froth, and your cake or meringue meringue sure to turn out tasty, beautiful and airy.
