The quality of culinary products in which proteins are used directly depends on the result of their whipping. Therefore, you need to know what kind of eggs and kitchen accessories you need to use to get a voluminous, thick protein foam, so that the output of the muffin is lush and soft. Some housewives do not know how to beat the protein to get the desired result from their baking, and as a result, their cookery “masterpieces” are far from the expected effect. You need to learn simple rules that will help you to achieve the desired result without any effort.
Whiskware
Before you
beat the protein, you need to choose the right capacity for the job. To obtain airy and strong foam,
copper utensils are used, which has become a rarity today. It can be replaced with metal or glass utensils. But it is categorically not recommended to whip the protein in aluminum cups or pans, because due to the reaction of the metal with the acid added during whipping into the protein, the resulting mass will acquire a gray tint. Also, plastic products cannot be used, because the porous surface of the plastic contributes to the appearance of greasy films that impede the bulk production of protein during whipping. Make sure your dishes are perfectly clean and dry. Even the smallest amount of fat will prevent the creation of protein interactions in the protein mass. The whisk for whipping proteins needs to be wiped with a slice of lemon and thoroughly dried immediately before the process itself.
How to beat fluffy protein
This is not difficult. To beat fluffy protein, you need to know some nuances: in order to keep the whipped protein foam longer, you need to use fresh eggs, in which the protein is much thicker. The process of whipping it will require a little more time, but the quality will be much better: the mass will turn out to be more magnificent and voluminous and will stay in this state for much longer. Eggs beat well both at cold and at room temperature, but the only difference is that warm proteins have less
surface tension , and due to this, the process of bubble formation is much better. Make sure that during separation even a drop of yolk does not get into the protein, otherwise you will not reach the desired volume.
How to check egg freshness
The first way to determine the degree of freshness of an egg is to lower it in slightly salted water: fresh will immediately go to the bottom, and the expired one will pop up. The second way is to break the egg over the plate, and note: if the contents are in a mixed state, then it is unsuitable for whipping, and is only suitable for salads, an addition to dough or fried eggs. Even if you add a little citric acid, the desired effect is still not achieved.
How to achieve a steady state of proteins
To achieve a steady state of whipped protein, you need to add a bit of citric acid or vinegar to it during the appearance of the foam. Such a protein mass will acquire bulk and will not fall. During the whipping process, it will be saturated with oxygen and this will become more porous and airy. Also, the quality of the whipped egg white depends on how long and at what speed you will froth it. But for different dishes you need your own specific consistency. For example, volumetric stable mass is suitable for decorating cakes and soufflés, and for meringues - strong foam.
Adding sugar
From the addition of sugar, the protein mass becomes more dense and stable. Before whipping the protein completely, you must first add citric acid to the egg mixture of a liquid consistency, and then, at the first foam formation, add powdered sugar in small portions. Beat the proteins, starting at a low speed, gradually increasing it. After a few minutes, a shiny, stable protein mass should appear.
Miracles, and only
Now that you know how to beat the protein so that it turns out to be voluminous and stable, find the recipe for your favorite confectionery product and try to cook it. You will be convinced that if you wish, you can work wonders in cooking. Dare, and your patience and curiosity will pay off with interest.