1. The egg whites are sent in a water- and oil-free container. 1 egg white can be used with 2 drops of lemon juice. If no lemon juice is available, white vinegar can be used instead. The best temperature for stirring the egg whites is 17 degrees. If it has been stored in the refrigerator, it should be returned to room temperature to make it easier to stir.
2. Don't add sugar all at once, which is not conducive to the foaming of the protein. Usually add it in batches. When there are fish-eye bubbles, add 10 grams of sugar and continue to beat.
3. When the foam is fine, add 10 grams of sugar.
4. When the froth has lines, add 5 grams of sugar.
5. Continue whipping, the foam is more delicate and has a cream-like luster. Lift the chopsticks, the top has a triangular tip, but the tip will bend, as shown in the curved tip in the bowl. This state is called wet foaming, which is the incompletely whipped state.
6. Continue to beat, lift the chopsticks to appear short sharp corners, no longer bend, this state is completely dismissed, the professional term is: dry foaming. At this time, insert the chopsticks vertically to the bottom of the bowl, the chopsticks will not fall, or turn the container of the protein liquid upside down, and the protein liquid adheres to the container and does not flow, which can prove that the egg white has been completely dissipated.
7. After the egg whites have been dispensed, take a wide-mouth bottle, put on a fresh-keeping bag, and put the egg whites into the bag. It is better to have a piping bag, which can extrude the flower shape.
8. After preheating, you don't need to brush the oil, cut off a corner of the fresh-keeping bag, squeeze out the protein liquid, leave a certain distance between each other, and cook with low heat.
9. Turn once for about 10 to 15 minutes. Turn it over two or three times.
10. Because the extruded shape is hemispherical, it has thickness and is not very familiar. It will be out of the pot in about half an hour. It is soft when it comes out of the pan, and very crisp when it cools.
11. Finished product: moderate sweetness; look at the internal organization, the absolute melt in the mouth. Two pots for two egg whites.
Tips:1. It is baked with low heat, no need to brush oil.
2. When the bottom surface is unripe, you can't turn it over. When you can't determine whether it's ripe or not, then break one and see, the core is either liquid foam or ripe.
3. The finished product should be sealed and stored to prevent the taste from being affected by moisture.
Buy on JD
Buy on Amazon