Preparation of a delicious cake-meringue begins with the fact that the hostess needs protein and sugar to whip into a strong, uniform foam. It is on its quality depends on whether your baking turns out delicious and beautiful, or not. It would seem that everything is very simple: take a mixer and get down to business, but this kitchen action also has little tricks. About them and we will talk in our article.
Firstly, the blender in this case is not your assistant, to achieve the best result you will need a mixer with attachments in the form of frames. Utensils for whipping should be absolutely clean, without a drop of fat, and the proteins themselves should not get the yolk - otherwise they may not stick up properly. And, thirdly, the mass for whipping should be very cold. And now directly process technology called "how to whip the proteins into a strong foam." In the bowl of the mixer lay out the necessary amount of ingredients and start mixing them at the lowest speed, which should be gradually increased. If you hurry and immediately start mixing in high-speed mode, there is a risk that you will not succeed. For whipping, it is best to choose the freshest eggs, the old ones are often watery and the process succumbs badly. Remember that properly whipped proteins grow 4-5 times in volume and keep their shape without settling.
How to whip the proteins into a strong foam: a few tricks
Here are some tips to help you achieve the best results.
- If the mass does not whip properly, add to it a pinch of salt, a drop of vinegar or lemon juice.
- Make sure that during the whipping process you use the entire volume of protein mass, since the lowest layers can remain liquid.
- If there are large air bubbles in the mass (their presence can be determined by eye), this means that the proteins are not sufficiently whipped and need to continue the process. The fact is that such bubbles burst when kneading the dough, and as a result, your baking will not get air enough.
- Sugar should be added almost at the very end of the process, when the proteins are already well-beaten. Sip the sand a little, literally in half a spoon, while not stopping the mixer. Usually the ratio of proteins and sugar for meringues is 1: 4.
How to whip the proteins into a strong foam with a whisk
Of course, this process may seem complicated and time consuming, but it happens that you just do not have a mixer at your fingertips. For whipping, put the squirrels into a clean bowl, add a pinch of salt and start whipping, making 2 mahs per second - keep the set speed for half a minute, and then double it, driving as much air as possible into the mass. Of course, the hands get tired quickly, so it is best to rely on the muscles of the hand rather than the forearms during the whipping process. After a couple of minutes, collect some of the proteins on the corolla and hold it in a vertical position (as shown in the picture). If the mass does not drain - it is ready, if it goes down - whisk a little more. Now you know how to whip the proteins into a foam, and your cake-meringue or meringue will necessarily turn out delicious, beautiful and airy.