Hello everyone, this is Lisa
Today we will talk about how to whip egg whites
Most people know that
Different cakes have different requirements for the degree of meringue
Please take your time to watch the video and hope it is helpful
Only quantity, no weight, how big is the egg?
Eggs can be divided into 4 levels
Small, medium, large, jumbo
The weight shown above is inclusive of egg shells.
Normal egg shell accounts for 11%, egg yolk 32%, and egg white 57%
This percentage is of course not absolute
There is no identical egg in the world
So I usually mention the size of the eggs in the recipe
Lest the cake batter have obvious deviation
It is best to use glass and stainless steel containers, NOT plastic
Do you use room temperature or chilled egg whites?
Chilled egg white is more stable and the air bubbles are more delicate
But in fact, the egg white is most likely to whip at around 21-23C/70-74F
So the separated egg whites can be left at room temperature for half an hour
Helps the egg whites to be whipped to the maximum
If you have difficulties in separating egg whites, it is recommended to use chilled eggs
Because the chilled eggs are easier to separate white and yolk
Soft peak, Firm peak, Stiff peak, Overbeatn
Now let's take a look at how to make perfect meringue
Pour a little lemon juice into the egg white
You can use cream of tartar
fresh lemon juice or white vinegar instead
Because the egg white itself is alkaline
Add a small amount of acidic substances
Can help stabilize the meringue
Mix on medium-high speed
until big bubble appear, can still flow
Add 1/3 of caster sugar and keep mixing on medium-high speed
Mix clockwise along the edge of the bowl
Turn the bowl by another hand in the opposite direction
So you can whip the egg white evenly
Add another 1/3 of sugar and turn to medium speed
The meringue becomes delicate and shiny
Fine lines begin to appear, a large hook shape while lifting the whisk
This is what we call Soft Peak
Generally Swiss rolls
Castella cake, Japanese cheesecake or angel cake and some mousses
meringue is basically in this state
Add the remaining sugar and mix pn low speed
Keep observing the state
It is Firm Peak, which we mean by the state between Soft peak and Stiff Peak
Lift the whisk, it is a small hook shape
Turn the bowl and the meringue won't flow
Looks very delicate and glossy
Generally make hollow chiffon cakes, cupcakes can be in this state
Keep mixing on low speed for about half a minute
It's Stiff Peak
Lift the whisk, it is a firm and upright state
Generally, chiffon cakes, sponge cakes, macarons can be in this state
If you continue to mix, the meringue will slowly lose its shine
Starts to form stubborn, dry clumps
If it becomes watery, you have to throw it away
If it's not that serious
Add a small amount of egg white and mix on low speed
may fix the over-beaten egg white and return to stiff peak
Does this bowl look rough
Because a very small amount of egg yolk is mixed in the egg white
Looks pale yellow, poor expansion
There are obvious large bubbles, completely dull
Leave for a while, it becomes very watery
A small amount of oil is added to this bowl of egg white
Although the egg white is whipped
But the bubbles also look very rough and matte
Leave for a while, becomes watery as well
The third bowl is the perfectly beaten meringue
The foam is very delicate and shiny
Looks very stable without water coming out
This is why when you beat the egg whites, there should be no grease or egg yolks in the egg whites
Hope everyone can grasp the technique after watching this video
To bake a successful cake
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See you next time