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

Preparation of delicious baking is difficult to imagine without eggs. They fill it with air, and when heated, such muffins and cakes become lush. And before the emergence of baking powder, the quality of the finished product depended on well-beaten eggs. And in some cases even today it is impossible to correct the situation unless you know how to whip the protein into a strong foam. This primarily relates to the preparation of meringues and biscuits.

First of all, you need to prepare all the necessary equipment. On its surface should not be a drop of water or fat. If even a little liquid gets into the proteins, it will not be possible to whip them. It is best to use a metal bowl and a whisk. Professional confectioners prefer copper utensils, as it does not absorb foreign fats and smells. But it is better to refuse from the aluminum container, since from it the proteins can become gray. True, at home, a plastic bowl of a combine is usually used. This material has only one drawback - in due course it accumulates in itself fats. Therefore, before you whip the protein into a strong foam in it, it is recommended to degrease the surface by wiping the bowl with lemon peel.

It is equally important to choose and prepare the eggs themselves. It is advisable to use those that are already at least a week old. The fact is that fresh, only knocked-down eggs are almost impossible to whip because of the low density of protein in them. But too old too will not approach, as in due course the albumen dries up. Before using the shell, wash in water with soda to get rid of possible parasites. The optimum temperature is 18-23 ^o , as whipping the protein into a strong foam from the "hot" eggs is much longer and more difficult. Very often you can hear that they must be cooled beforehand. Although they beat faster with cold, however, they are not saturated enough with oxygen, which means they will quickly settle and will not give the right amount of baking.

Now you need to carefully separate the proteins from the yolks. Most often they do this. Take three cups - for proteins, yolks and intermediate. Over the last break the egg so that in one half there is a yolk, and in the other - a protein. He poured into a bowl, several times pouring mass from one part of the shell to another. Yolk pour into the bowl for them. Check the protein for extraneous impurities. And only after making sure that they are not present, pour into a clean bowl, since to whip the protein into a strong foam otherwise it will not work. Repeat the procedure with the next egg.

First, whisk the squirrels at a low speed until the bubbles appear on the surface. Then gradually sugar in a thin trickle. The smaller it will be, the more magnificent the mass will turn out. However, it is better to add sugar powder at the very end of whipping, as it dissolves quickly and can give an excess liquid. Once the mass has become smooth and shiny, while keeping the shape well, whisking should be stopped. In order to prepare a cream based on it, the whipped proteins must be dense, but the peaks to be left must be soft, slightly bend over time. And for meringues, they must be sharp and straight.

Knowing how to whip the proteins right, you can cook the most delicious desserts. Merengi, cake-meringue and protein cream in this case will be frequent guests on the table. Moreover, modern technology greatly facilitates this difficult task.