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蛋清用筷子如何打发

更新时间: 2020-11-01 00:00:00     

把蛋清和蛋黄分离之后用筷子顺同一方向打,用筷子打出鱼眼泡沫,蛋清打起泡后度再将糖分2-3次加入打发。糖加完后继续搅打至光滑雪白,勾起问尾端呈弯曲状,此时即为湿性发泡。湿性发泡后继续搅打至纹路更明显且光滑雪白,勾起尾端呈坚挺状,此时即为偏干性发泡即可。蛋糕做得成功不成功,打蛋清可以说起决定性的百作用,很多的蛋糕制作的基础都依托蛋清打发。之所以打发蛋清,其目的就是为了在面团里的发泡使面团变的蓬松,在面团受热以后帮助蛋糕膨胀。

关键词: 蛋清 筷子 如何 打发

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