How to whip the protein into a strong foam for cake, meringue or cream?

Cooking delicious pastry is hard to imaginewithout eggs. They fill it with air, and when heated, such cupcakes and cakes become lush. And before the baking powder appeared, the quality of the finished product depended on well-beaten eggs. And in some cases even today it is impossible to rectify the situation if you do not know how to beat the protein into a strong foam. This primarily refers to the preparation of meringues and biscuits.

В первую очередь нужно подготовить весь necessary inventory. On its surface there should not be a drop of water or fat. If at least some liquid gets into the proteins, you can’t beat them anymore. It is best to use a metal bowl and a whisk. Professional confectioners prefer copper dishes, as it does not absorb extraneous fats and odors. But from the aluminum tank is better to give up, because from her proteins may become gray. However, at home, a plastic bowl is usually used. This material has only one drawback - over time it accumulates fats in it. Therefore, before you whip the protein into a strong foam in it, it is recommended to degrease the surface by rubbing the bowl with a lemon crust.

It is equally important to choose and preparethe eggs themselves. It is advisable to use those that are already at least a week. The fact is that fresh, just laid eggs, beating is almost impossible due to the low density of protein in them. But too old, too, will not work, as over time, the protein dries. Before use, wash the shell in water with soda to get rid of possible parasites. The optimum temperature is 18-23^about, so as whip protein in strong foam from"hot" eggs are much longer and more difficult. Very often you can hear that they need to be cooled beforehand. Although cold, they are whipped faster, but they are not sufficiently saturated with oxygen, which means that they will quickly settle and will not give the desired amount of baking.

Теперь нужно тщательно отделить белки от желтков.Most often they do this. Take three cups - for proteins, yolks and intermediate. Above the last egg to break so that in one half remained the yolk, and in the other - the protein. Pour it into the bowl, several times overflowing mass from one part of the shell to another. Pour the yolk into the bowl for them. Check the protein for the presence of extraneous inclusions. And just making sure that they are not there, pour it into a clean bowl, as it is not possible to whip the protein into strong foam otherwise. Repeat the procedure with the next egg.

First, whip proteins at low speed,until bubbles appear on the surface. Then gradually pour a thin stream of sugar. The smaller it will be, the more magnificent will be the mass itself. True, it is better to add powdered sugar at the very end of the beating, as it dissolves quickly and can give excess liquid. As soon as the mass became smooth and shiny, while keeping its shape well, beating should be stopped. In order to prepare a cream on its basis, the whipped proteins should be dense, but the peaks left should be soft, slightly bend over time. And for meringues, they must be sharp and straight.

Knowing how to beat whites, you cancook the most delicious desserts. Meringues, meringue cake and protein cream in this case will be frequent guests on the table. Moreover, modern technology greatly facilitates this difficult task.