The whites beaten in dense foam or as cooks speak to rigid peaks are used in many recipes of pastries and not only. Here and various souffles, meringues and meringue, glazes and cream. Regardless of the purposes with which you beat whites there are several factors which can have an adverse effect on an albumen foam and turn your fascinating culinary adventures into continuous accident.
It is required to you
- - eggs;
- - sugar or granulated sugar;
- - acid.
Instruction
1. Freshness to a yaitsluchsha of all to shake up eggs which are not less than 3-4 days old. At a fresh egg of squirrels is "thicker" and it is shaken up more difficult, giving less than the volume. At egg protein "is more senior" more thinly and though foam from it is less stable, but it is more of it.
2. You belkapomnit office that it is much easier to separate the cooled protein from a yolk, than warm therefore you keep eggs in the fridge until as you will be going to break them. Don't allow hit of a yolk in a bowl with proteins, it won't allow them to accept the necessary volume. If after all a little it gets to capacity, get an impregnation by means of a half of an egg shell. Don't try to do it by fingers at all even if you are sure of their absolute purity. On your skin there is always a little fat, and it also interferes with foam texturization.
3. Temperature белкаПеред beating bring proteins to room temperature. Yes, cold whites are beaten quicker, but warm give plentiful magnificent and resistant foam, in them there are more air bubbles.
4. PosudaPodgotovte faultlessly clean and dry bowl from glass, stainless steel or copper. Plastic ware often absorbs fat and moisture. Even several drops of water are capable to spoil to you meringue. For this reason it isn't recommended to beat egg white in rooms with the increased humidity.
5. Speed to a mikseranachinayta to beat egg white on small turns, gradually passing to averages. The more you shake up foam, the less there are in it bubbles and the they are formed more that increases volume and gives steady structure.
6. Introduction to the sakharena you enter sugar or icing sugar before you begin to beat egg white. Similar actions will lead to the fact that time which you will spend for receiving a stable stable foam will double. On average put not less than 2 tablespoons of sugar on one protein. When you pour all sand, without ceasing to shake up, take a little foam and rub between fingers. It has to be felt as smooth, without particles, but as not too firm. If you feel sugar kristallik, continue to shake up until they are dissolved.
7. StabilizatoryKislota, such as lemon juice, wine stone or table vinegar, will serve for foam as the stabilizer. Use about ½ teaspoons of one of these ingredients on each 4 proteins.