The beaten egg whites are a part of many dishes, doing them elastic and air. Strictly speaking, you enter into a product not so much protein, how many air which bubbles are put in a thin egg cover. As a result of beating, liquid protein increases by 8 times and turns into dense steady weight.
It is required to you
- Egg whites
- Clean bowl
- Mixer
- Drop of lemon juice
Instruction
1. That whites were well beaten, do it in absolutely clean ware. The slightest spot or a trace of a yolk on walls of a bowl or blades of a nimbus will lead to the fact that you don't receive foam. Wash up the equipment carefully warm soap water, rinse a baking plate with the crane, wipe dry a clean towel and only after that start beating.
2. It is necessary to separate the whites from the yolks. If you in kitchen have a special device for these purposes, use it. If isn't present, then accurately split the cooled egg into two half, pour a yolk from one skorlupka in another, allowing protein to flow down at the same time in the substituted capacity.
3. It is possible to add a droplet of lemon juice to proteins, it will help them to be shaken up better. Lower mixer blades in a cup with proteins, turn on it for 2 minutes in the slowest mode. During this time proteins form liquid foamy weight. Switch the mixer mode to a step above, continue to shake up a minute more. Again increase speed and in 1-2 minutes whites in your cup will be beaten so that if you turn capacity, from it nothing will pour out and will fall out.
4. Always attentively read the recipe to beat whites to that standard which is necessary. It can be, for example, steady or soft pikes. There isn't enough squirrel also badly, as well as to be overzealous. Gradually you learn to distinguish approach of a stage necessary to you.
5. Protein whips are used in cookery at preparation of biscuits, souffle, meringues, proteinaceous and custards and many other dishes.