About butter, cream, egg white whipping and notes

To melt butter:

To make snacks that don't need butter, just use the aroma and wetness of the butter, heat the butter through water until it is liquid. If butter is placed directly over an open flame, it will lose water, and the flame is too hot to easily cause burning.

Water separation heating method: take a small pot, fill the pot with half a pot of water, fire the water to warm, butter into small pieces, in a stainless steel pot, stirring, while using the temperature of hot water to melt. Melted butter resembles vegetable oil, but is cloudy.

Baking technique: Whipped butter

Whipped butter is often used to make cookies, heavy oil cakes, margarines, tarts, pies, etc. The main purpose of beating butter is to saturate it with air and mix it well with the egg. Beating butter can make cookies more crisp, cake bigger and more delicate.

1 Remove the butter from the refrigerator and let it melt at room temperature until traces can be easily pressed out. (In winter, defrost in microwave oven for one minute)

2 Start the electric whisk first, beat the butter, add the icing sugar or caster sugar.

3. Instead of turning on the whisk, whisk the sugar and oil manually (if the electric whisk is turned on at this time, too fast will make the powdered sugar splash)

4. After mixing the sugar and oil evenly, first turn on the electric whisk to beat the butter and icing sugar in one gear, and then turn on the third gear to beat. The volume of the butter gradually expands and the color becomes light.

5 In the larger process, the butter will splash on the edge of the basin, then the scraper will be butter, concentrated on the bottom of the basin to beat evenly. Continue to beat well.

6 Continue beating until the yellow turns pale white.

7 Beat the room temperature egg mixture and add in small amounts to the butter. With each addition, turn on the whisk quickly and whisk the eggs and butter until smooth

8 Repeat 4 times until the egg is completely incorporated into the butter and the butter is a smooth paste.

9 The correct state of beating: butter volume expanded, a smooth paste yellow to light white.

Error model ✘ :

If the butter is added to the refrigerated egg solution, or if too much egg solution is added at one time, the oil and water will separate, resulting in the butter clumping, the egg solution will not blend in, and the whipping is still liquid.

Frequently asked questions about beating butter

Why does butter melt? How does it melt?

The hardness of butter varies with temperature. Excessive or melted butter cannot saturate the air, so pay special attention to the degree of melting butter. Dozen butter to melt the butter and can easily press with finger fingerprint, the soft hard moderate add sugar to mix the butter mix together, can make the air is full of them, but also should pay attention to avoid excessive melting butter once into a liquid, the analysis of its features will disappear, then even if stir in sugar is also unable to make the air is full of them.

The best way to melt butter is to remove it from the freezer 1 to 2 hours in advance, cut it into small pieces and let it melt naturally at room temperature, or in a warm place in winter. If you are pressed for time, place small pieces of butter in a glass bowl and thaw in the microwave. When butter needs to be whipped, do not try to dissolve it by water-proof heating. Water-proof heating will make butter liquid, and liquid butter cannot be forced into the air.

Why do you add the eggs in small amounts?

Beat butter to add eggs, is the oily butter and water more eggs fully mixed, so that it does not produce separation, that is, to melt.

To make the melting process go smoothly, use room temperature eggs and add them in small amounts, and it is important to whisk them together quickly. The butter has a smooth paste. If not done properly, the oil and water will separate, making the air filled with butter disappear. This affects how well the butter expands. Causing baked cakes or cookies to be firm rather than fluffy.

Is there any way to remedy the separation of oil and water?

Scoop out a tablespoon of the flour from the original recipe and add it to the butter. Stir well on low speed until reduced to a paste.

Whipping egg whites

Egg whites are usually used to make chiffon cake, egg sponge cake, chocolate cake, etc. The main reason the cake is puffy and fluffy is because of the egg whipping. Eggs are divided into two categories: egg whites and whole eggs. The egg white contains a protein that reduces surface tension, whipping air into it to create foam, which increases surface area. The egg whites also contain a viscous protein that solidifies into a thin film that keeps the air from escaping. Egg whites are difficult to whip, so they are suitable for those who have a certain baking foundation.

Separate the yolks and whites of the eggs into an oil-free whisk bowl.

To beat the egg whites, add a dash of tartar powder or a few drops of white vinegar to the egg whites.

Whisk eggs on the first end of an electric whisk for about a minute until thick bubbles appear. Add 1/3 of the caster sugar

Make the electric whisk to 3 (intermediate) and continue to beat. After about a minute, the bubbles of the egg whites will become small and expand to twice the original size. Lift the whisk head at this time, the egg liquid can not stick to the egg head. A running water, shaking the egg bowl can still flow.

Add another third of the caster sugar and whisk again on third gear.

Stir for about a minute to make the egg white bubbles become more delicate and slightly crested. When the head is lifted, the egg white in the basin cannot stand, and the egg liquid on the head also shows a sagging state. This time is called eight distribution. (also called wet foam, good for light cheesecake)

Stir in the remaining third of the sugar and continue beating it on three sizes

During the beating, there is a feeling that the egg white liquid becomes more and more firm and the egg on the top is slightly long and curved. In the egg bowl, the egg can be upright, the peak is slightly curved downward. At this point, nine distributions are reached. (also known as neutral foam is suitable for making hollow chiffon cake, egg roll, chocolate cake, etc.).

Business AND BEANS. Continue BEATING ON THIRD GEAR FOR ONE MINUTE. Lift THE BEATER. The EGG ON THE BEATER IS SLIGHTLY SHORT AND UPRIGHT. The egg in the egg bowl can be upright, the peak is short, at this time up to ten distribution (also known as hard foam, suitable for making round model Chiffon cake, egg sponge cake, protein cake, etc.)

1. Send the correct baked cake: make hollow chiffon cake, the protein only needs to be sent to nine points, the baked cake surface is delicate, high water content, high expansion, and there will be several cracks on the surface. If there are too many cracks, it means you haven't whipped enough, and the cake will swell high and shrink fast.

2. Beating error: Over beating meringue, a large amount of egg white will stick to the top of the beating, the egg white is full of rough like cotton, such meringue to make a cake dry, not high swelling

3. Send the wrong baked cake: make hollow chiffon cake. If the protein is sent to very high, the baked cake is rough, dry, not high expansion degree, and there is almost no crack on the surface. For a regular cake, the egg whites need to be whipped to ten portions before a smooth, uncracked cake can be baked.

Whipped egg whites Frequently Asked Questions:

①. Is the egg whites to be whipped with refrigerated eggs or room temperature eggs?

While room temperature eggs are easy to whip, they are less stable, so use refrigerated eggs to whip egg whites. Eggs that are refrigerated first are easier to separate the whites from the yolks. Moreover, because the temperature of the protein is low, the more careful and solid bubbles can be played. The stability after sending is better.

② Why add a small amount of white vinegar, lemon juice or tartar powder to the egg whites?

Egg whites are basic substances, adding some acidic substances can make them more easily foam, but be careful not to add too much, so as not to overdo the acidity.

Why should the granulated sugar be put in three times instead of one time

Because adding granulated sugar all at once inhibits the airborne denaturation of the proteins in the egg whites, adding all of the sugar at an early stage will be more difficult to whip than adding it in three batches, which will produce more bubbles and a larger volume than adding it all at once.

Whipping and notes for light cream

Unwhipped whipped cream is white sticky liquid, after whipping, generally known as foaming whipped cream. Whipped cream, filled with air, expands from liquid to solid. This is where you can make all kinds of fillings. Extrude various patterns.

Take Nestle light cream, for example

Ingredients: 200g animal creme fraiche, 20g caster sugar.

Fill a large basin with ice water and 1/3 ice cubes, and fill another basin with animal whipped cream and caster sugar in an ice bath.

Turn on the electric whisk on the 4th gear (high speed) and start beating.

The first three minutes of whipping will cause the cream to expand to 1.5 times its original volume, but it will still be liquid. Lift the whisk and the cream will run off like water and won't hang on the whisk.

Continue to beat for about two minutes. The bubbles of cream become tiny. Lift the beater and the cream drops downward like a ribbon. This is called six distribution.

Another two minutes of beating has taken a shape with the cream.

Cream will form ridges during the beating process. Just lift the beating head, the peak will droop, and be distributed in seven or eight batches. (Good for mousse cake)

It will be distributed in the size of 6 to 8 pixels.

Continue to beat at a high speed for 2 or 3 minutes, but the crease of the whipped cream will be clearer, the peak of the beat head will become shorter and the cream will reach 9. (Good for cake topping or filling)

Continue to beat AT HIGH speed for 2 to 3 minutes until the WHIPPED cream becomes firm. Lift the egg head and stick it into a ball. At this point, the distribution is ten. (Suitable for piping cake)

Subject: ten pieces of cream and an egg pan upside down. (for piping)

Matters needing attention

(1) Nestle animal cream has a long killing time, so it is recommended that newcomers use An Angle animal cream, which has a short killing time and better stability. Animal whipped cream needs to be refrigerated in the refrigerator for more than 12 hours before killing, shaking and pouring before eating, the use of electric egg beater will be better, killing midway to stop for a minute and then continue to beat, otherwise it is easy to burn the motor.

② Why does whipped cream need ice water?

Because whipping at high speed creates heat and makes the cream less smooth. Cream that has not been cooled is yellowish and looks rough and loose, while whipped cream whipped in ice water is smooth and firm and more stable

3. Why do some brands of whipped cream kill time short and some kill time long?

The fat composition of whipped cream is different, and the time needed to kill will be different. The high fat content of whipped cream, the number of fat balls is more, and the impact ratio is higher when killing, and the state of beating can be formed earlier.

④ What should I do if I can't run out of whipped cream?

Application sealing better container is dressed, put in the refrigerator cold preservation, and in three days as soon as possible with, long time exposure in the air, whipped cream will soon become foaming rough.