Egg whites are widely used in the manufacture of confectionery: biscuits, meringues, meringues, puddings, casseroles, soufflés. To beat them well, you can use modern kitchen appliances or old devices, it is important to follow certain rules.
Instructions
Step 1
The main secret for fluffy proteins is fresh eggs. Old and long-stored ones do not whip well and quickly become watery. In addition, for baking and desserts, it is better to take not homemade eggs, but store eggs: they are less prone to salmonellosis, and the protein structure is less dense. In any case, wash them well with soap and water before using them and pat dry with a towel.
Step 2
The next point is the right dishes. A glass or stainless steel bowl with a round bottom works best for whipping, but you can also use an enamel or ceramic bowl. Do not use aluminum cookware: the proteins will turn gray. It is important that the bowl for beating is wide: due to the circulation of air in it, the mass will be well enriched with oxygen and will be fluffy.
Step 3
Previously, making cakes and pastries was hard work, as all the ingredients were whipped by hand using various brooms, oars and even forks. The electric mixer solved this problem: now the protein mass of the desired consistency can be obtained in a matter of minutes. If you are the proud owner of this miracle of technology, choose a frame-shaped attachment.
Step 4
Regardless of what kind of utensils or tools you use to whisk the whites, they should be perfectly clean and dry, as a drop of water or fat will negate all your efforts. Conduct preliminary preparation: wipe all necessary equipment with a mixture of 1 tbsp. vinegar and 1 tsp. salt, then pat dry with a paper towel, but do not rinse with water.
Step 5
It is generally accepted that whites should be beaten chilled, but many cooks recommend using eggs at room temperature for beating. Protein from the refrigerator can be slightly heated in a bowl by dipping it in hot water for 1-2 minutes.
Step 6
Beginning whisking, stir the whites quickly for 3-4 seconds at high mixer speed, then turn to slowest and gradually increase to fast. The squirrels are ready when they have acquired a snow-white color, and the mass reaches behind the nozzle and forms sharp shiny peaks, hanging slightly at the tips. They can be used for any baked goods or desserts, but for meringues and meringues, you need to continue beating until they reach steady peaks.
Step 7
When whipping proteins, sugar should be introduced gradually and in small portions, when the mass increases by 3-4 times, falling asleep in a thin stream. To make it dissolve faster, grind it into powder first.
