How to Beat Egg Whites 如何輕鬆打發蛋白
Many recipes required to beat egg whites into stiff peak or soft peak, like making macaroons, chiffon cake, swiss roll, pavlova….Beating the egg whites into airy and light texture , the volumn will increase 6 to 9 times. Remind the following points, beating egg whites is very simple.
- make sure the bowl and whisk is very clean and oil free, stainless steel or glass bowel is better as plastic bowl always contain oil.
- The egg whites have to stay at room tempurature.
- You can add a teaspoon of cream of tartar or lemon juice into egg whites, it can help stabilize the egg whites, and easier to whip.
To start with, beat the egg whites with electric mixer on low speed, the foams appear. Add sugar and cream of tartar, beat on medium speed for a minute.
然後逐少加入糖及一茶匙檸檬汁或塔塔粉 Cream of Tartar，改用中速打發一分鐘，泡沫會變少。
Gradually add sugar and a teaspoon of cream of tartart, then beat on medium speed for a minute.
Keep beating for 2 to 3 minutes, the egg whites become thicker. It form moist peak and hold its shape when lift the mixer, this is soft peak.
繼續以中速打發兩至三分鐘，蛋白開始變得綿密，提起攪拌器時會拉起很小的勾時，這樣的狀態是「濕性發泡 soft peak」。
Beat on high speed for 1 to 2 minutes, the whites will be glossy and stiff.