How to whip egg cream

Cream is an indispensable ingredient in making cream cake. The presence of cream increases the taste of the cake and makes the cake fragrant and delicious. The method of making cream is not simple. It requires certain cooking skills and techniques, and the raw materials for making cream must be strictly selected. Modern people are able to use a variety of ingredients to make cream. Let’s take a look at how to whip cream with eggs.

How to beat eggs with cream

The cream made from egg whites cannot be eaten directly, as it is still raw. Egg white + sugar, when beaten with a whisk, can become something like cream. This is not real cream, but meringue.

Additional information:

Egg white refers to the transparent gelatinous substance composed of protein that surrounds the egg yolk. Therefore, it is also called egg white, as opposed to egg yolk. When egg white is exposed to heat, it solidifies into a white solid, hence the name. Just like the amniotic fluid of mammals, protein has the functions of shock absorption, moisturizing and protection. If you use a high-speed whisk to stir the egg whites, they will become foamy and elastic like a sponge. This is the first step in making a cake.

practice:

1. Take the eggs out of the refrigerator, wipe off the water on the eggshell, and then separate the egg white from the egg yolk. The utensils (egg separator, containers for egg white and egg yolk, egg beater, etc.) must be free of oil and water.

2. Beat 4 egg whites in one direction until they become like this (there is a small layer of small bubbles on the egg white). Add 5g salt, 5g white vinegar, 15g sugar (the spoon is an ordinary small iron spoon).

3. Continue to beat the egg white quickly in the same direction until it is as shown in the picture, then add 15g of sugar and continue to stir quickly

4. Beat in the same direction until it becomes a little thick (that is, the egg white feels like the foam of bath gel), add another spoonful of 15g sugar and continue beating.

5. Beat in the same direction for about 10 minutes. Try to use a whisk to lift the egg white. If the egg white can stand up, it means that your egg white is well beaten. When making it, try to choose a large bowl, because when beating the egg white, a lot of small bubbles will slowly appear on the egg white, which means the more you beat, the more bubbles will appear.