Advice 1: How to beat egg whites without a mixer

It would seem that there is nothing easier than whipping egg whites. But how to be if at hand was not a mixer or blender? If you approach this process carefully, understanding all the intricacies of the whipping protein, you will not be difficult to prepare a fluffy white foam manually with conventional forks or a whisk.
How to beat egg whites without a mixer
You will need
  • glass or copper utensils;
  • - a towel
  • - eggs;
  • - a whisk or fork;
  • Sol.
Instruction
1
So, before you start whisking the egg yolks, you need the right approach to the choice and preparation of dishes. In any case, do not use utensils made of aluminium or plastic. Ideal for whipping proteins – copper capacity, if in the house there, is a glass or metal cookware. The main thing that it was not narrow and easy to use.
2
The dishes chosen, now it is necessary to prepare carefully before you begin the process of whisking egg yolks. It must be absolutely dry and clean (but, in any case not wet and even more fat), to do this, carefully wash the container and pour over boiling water, Pat dry with a towel. After this procedure, the utensils will be ready to use.
3
Many of you think that whipping should be taken exclusively cool whites, but it is not so. Cold egg has a dense structure, so while beating poorly oxygenated and is not so lush as we would like. Therefore, it is recommended to use the proteins at room temperature, they are easily saturated with oxygen, keep their shape and not spread out when baking.
4
Before separating the whites from the yolks, thoroughly wash the eggs under running water with soap and dry it with a towel. Even the slightest drop of water must not fall into the protein, it will lead to failure during whisking (egg yolk is also should not be present in the separated protein).
5
Take a whisk with thin rods or fork and start whisking the whites with a low speed, gradually increasing speed. If you immediately begin to whisk quickly, it may happen that they do not get whipped and will remain liquid. While beating, always move clockwise, reaching tool to the bottom of the pan.
6
The process of whipping takes place in several stages, ground squirrels turn into white fluffy foam. Second stage: texture becomes denser, but still does not hold shape and falls from the whisk, at this stage you should enter the sugar. Third stage: the whipping is nearing completion and the whites become shiny, tight and keep a good shape. A little secret that will speed up the process: at the beginning of the whipping, add to the proteins a small pinch of salt.

Advice 2 : As vzbit proteins in the foam

Protein cream is one of the most popular additions to any dessert and the basis for the preparation of meringue. To make this airy treat in the home. However, to obtain a strong protein foam must meet certain conditions.
As vzbit proteins in the foam
You will need
    • proteins;
    • water for pasteurization;
    • ceramic or glass dish;
    • halo;
    • mixer;
    • sugar.
Instruction
1
To prepare the dessert is better to take only fresh eggs from proven manufacturers. There are several ways of separating the whites from the yolk. You can skip the protein through a special nozzle (sold in hardware stores), or use a paper funnel. Just as easy to extract the protein, pierced the egg with two sides of a thick sharp needle.
2
If you want to protect yourself from salmonellosis, it is possible to carry pasteurized egg whites. Mix proteins with water at the rate of two tablespoons of water for one protein. Heat the mixture on low heat, do not forget to constantly stir. Removal of microbes it is necessary to heat the whites to a temperature of 60 degrees and hold them on fire for about 3 minutes. The temperature regime can be tracked using a pastry thermometer. In fact, if the mixture starts to bubble, remove the pan from heat and quickly stir contents. Then you can continue heating.
3
After pasteurization, proteins must be cooled down to room temperature. If you beat them more cold, the foam will turn faster but will be less lush and sustainable. Place the whites in a tall glass or ceramic dish. In any case, do not use for whipping protein foam aluminum cookware, otherwise the mixture will become gray. The dish must be perfectly clean and dry, if moisture and fat gets into the whites, they will not be able to become truly air.
4
Beat the whites you can manually, using a regular whisk. But will have to spend a lot of time and effort. Therefore, for the preparation of a protein foam is better to use a mixer. The perfect beater of this product is the frame. Start on low speed, gradually increasing it. If you whip the whites at once, they will become liquid and will not be able to rise. Watch carefully so the mixture were involved in the process of beating and rotated evenly.
5
When you need to enter in the foam with sugar, add it gradually (about half teaspoon) to the already well-formed mass. If you pour all the sugar at once, it immediately dissolved and the proteins will lose their shape. As you add sugar the process of churning does not stop.
6
Well-beaten whites increase in volume by about five times. After putting some of this foam on the product or the tray, it perfectly retains its shape and does not spread.

Advice 3 : As vzbit proteins in a dense foam

Whites, whipped in a dense foam , or as it cooks, until stiff peaks are used in many baking recipes and not only. There are various soufflés, meringue, meringue, icing, and cream. Regardless of the purposes with which you whip the whites, there are several factors that can affect the protein foam and turn your culinary adventure into a disaster.
As vzbit proteins in a dense foam
You will need
  • - eggs;
  • - sugar or sugar;
  • acid.
Instruction
1
Freshness acluche just beat the eggs that are at least 3-4 days. Fresh egg protein "thicker" and whipped harder, giving less volume. The eggs are "older" protein thinner, and though the foam from it less stable, but its more.
2
The office will alcapone that separate chilled white from the yolk much easier than warm, so keep eggs in the refrigerator until the moment you are going to break them. Don't let any yolk into the bowl with the squirrels, he will not allow them to take the right amount. If still a bit of it fall into the tank, remove the patches with half the eggshell. In any case, do not try this with your fingers, even if you believe in their absolute purity. Your skin always has some fat, but it also prevents the formation of foam.
3
Temperature belcaire the whisking, bring the whites to room temperature. Yes, the cold whites whipped faster, but give a warm rich lush and persistent foam, they have more air bubbles.
4
Postapostolic spotlessly clean and dry bowl of glass, stainless steel or copper. Plastic utensils often absorb fat and moisture. Even a few drops of water can ruin your meringue. It is therefore not recommended to beat squirrels in areas with high humidity.
5
Speed mixerlayout beat the protein at low speed, gradually moving to the middle. The more you whip the foam, the smaller the bubbles in it and the more they produce more, which increases the volume and gives a stable structure.
6
Introduction Saharan introduce sugar or powdered sugar before I start whipping protein. Such actions will lead to the fact that the time you spend on getting a stable foam will be doubled. On average, one protein put at least 2 tablespoons of sugar. When you pour all the sand, still whisking, take some foam and RUB between your fingers. It should feel smooth with no grains, but not too hard. If you feel the crystals of sugar, continue whisking until they dissolve.
7
Stabilizatoriaus, such as lemon juice, cream of Tartar or vinegar, will serve as foam stabilizer. Use about ½ teaspoon of one of these ingredients for every 4 protein.

Advice 4 : How to whip egg whites with sugar

Whipped whites with sugar is a great cream or filling for cakes and pastries. But they whipped into a thick white foam, you need to remember a few simple rules.
How to whip egg whites with sugar
You will need
Instruction
1
In advance, prepare the pan in which you will whisk the eggs. It is best to take a ceramic bowl or mug with high sides. It is also important to note that the whites while beating, increase in 3-4 times, so the dishes should be selected with this in mind. Well wash it and wipe dry. There should not be any traces of oil or other products, otherwise the whites will not thicken to the desired consistency.
2
Separate the whites from the yolks. It must be done so that not one drop of yolk was not included in protein. It is also desirable that in future the cream falling particles of the shell.
3
Mix proteins with sugar in the ratio of one protein in 3 tablespoons of sugar. Take should be fine sugar. Then put the mass into the fridge for about an hour. Cold whites whipped so much better.
4
Best proteins to whisk for a couple. Put a pot of water on the stove. When the water is warm, put it in a bowl with whites and start whisking. Make sure that the water from the pan was not included in proteins. The fastest protein cream is whipped using an electric mixer. But if you have this on hand, will fit the Corolla. You need to stir them continuously, starting with slow speed and increase it gradually. When the mass increase not less than three times, add salt on the tip of a knife. In any case, do not add salt at the beginning of the whisking, otherwise the whites will not rise. Also do not add any other ingredients until the cream is completely ready. Whipping proteins need to until they turn into a very thick white mass. Good protein cream should not be spread.
5
The finished whipped egg whites can be used for decorating cakes and pastries or as a filling in pure form and can be mixed at will with cocoa, citric acid, food coloring, raisins, nuts or any other Supplement.

Advice 5 : How to whip eggs to a froth

Whipped eggs are used in many recipes, but the cooking has a certain specificity. If eggs don't get foam, and delicious baked goods will be forgotten. To practice this science is not so difficult, besides offering a modern Housewives represented by various appliances to facilitate the process.
How to whip eggs to a froth
You will need
    • Egg whites;
    • sugar;
    • salt;
    • mixer.
Instruction
1
Before whisking the eggs in the foam, separate the yolks from the whites. Do this very carefully, as the presence of proteins, even of small particles of yolk can inhibit the beating.
2
Eggs take fresh: if they had been in the refrigerator for a month, the foam may not rise.
3
Before you start whipping, the whites should be warmed to room temperature, because cold foam is formed more slowly.
4
Take a clean dry dishes, put in her protein. If the walls of the cookware will remain the moisture or traces of fat, then whipped protein with sugar will not work.
5
Beat eggs with a mixer with a nozzle made of thin wire. In the absence of a mixer, beat the whites with a whisk, but this activity is more time consuming. Facilitates the process of beating a small pinch of salt, added to proteins in the beginning.
6
To start the process you need from low speed, gradually increasing the intensity of rotation. If you start mixing with a high speed immediately, the proteins can remain liquid. Initially, mix proteins with no sugar and only when they begin to rise, gradually add the sugar.
7
Whipped eggs are best obtained with powdered sugar and not sugar, as the latter may sink to the bottom, and poorly dissolve.
8
Add the sugar as dissolved in the protein of the preceding batch.
9
An indication of the willingness of the proteins is their degree of density. If the process is successful, the foam has a dense texture and proteins of dishes you can get only with a spoon. They themselves from bowls for whipping not fall out even if to flip its contents down.
Useful advice
Not recommended to beat the eggs, which were just demolished. They have a higher density of protein and beat them harder. However, so fresh eggs are available only to those who have their own farm, while buying eggs at the store you need to pay attention to the fact that eggs were too old.
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