Proteins whipped in thick foam or, as cooks say, to hard peaks are used in many baking recipes and more. Here are various soufflés, meringues and meringues, glazes and cream. Regardless of the purpose for which you beat the squirrels, there are several factors that can adversely affect the protein foam and turn your fascinating culinary adventures into a complete disaster.
Pick your recipe
You will need
- - eggs;
- - sugar or granulated sugar;
- - acid.
Instruction manual
1
Egg Freshness It is best to beat eggs that are at least 3-4 days old. In a fresh egg, protein is “thicker” and whips harder, giving less volume. An “older” egg has thinner proteins, and although the foam from it is less stable, it is larger.
2
Separating Protein Remember that separating chilled protein from the yolk is much easier than warming, so keep your eggs in the refrigerator until you are about to break them. Do not let the yolk get into the bowl with proteins, it will not allow them to take the desired amount. If nevertheless a little it gets into the container, get interspersed with the help of half an egg shell. In no case do not try to do it with your fingers, even if you are sure of their absolute cleanliness. There is always some fat on your skin, and it also prevents the formation of foam.
3
Protein temperature Before whipping, bring the proteins to room temperature. Yes, cold squirrels whip faster, but warm ones give abundant, fluffy and persistent foam, they have more air bubbles.
4
Cookware Prepare a perfectly clean and dry glass, stainless steel or copper bowl. Plastic dishes often absorb fat and moisture. Even a few drops of water can ruin your meringue. That is why it is not recommended to whip the protein in rooms with high humidity.
5
Mixer speed Begin whisking protein at low speeds, gradually moving to medium. The more you whip the foam, the smaller the bubbles in it and the more they form, which increases the volume and gives a stable structure.
6
Sugar Administration Do not inject sugar or powdered sugar before whipping the protein. Such actions will lead to the fact that the time you spend on getting stable stable foam doubles. On average, at least 2 tablespoons of sugar are put on one protein. When you pour out all the sand without ceasing to whisk, take a little foam and rub between your fingers. It should feel smooth, without grains, but not too hard. If you feel sugar crystals, keep whisking until they dissolve.
7
Stabilizers An acid such as lemon juice, tartar, or table vinegar will serve as a stabilizer for the foam. Use about ½ teaspoon of one of these ingredients for every 4 protein.