How to whip the proteins with sugar: tips and tricks

Beat egg whites with sugarset of culinary recipes, but the technology itself in them, as a rule, is not described. And meanwhile, to make a really good meringue, a protein cream or even a regular biscuit without knowing certain subtleties of this process is not so simple. So, how to whip the proteins with sugar correctly, what do you need to know for this? Let's consider the main points.

Selection and preparation of dishes

Maximum lush, and most importantly - a stable foamcan be obtained by whipping egg whites with sugar in a copper pot. But, unfortunately, in modern times such dishes are rarely found in the kitchen, and therefore it can be replaced with a glass or, in extreme cases, metal.

For this purpose, it is highly discourageduse dishes made of aluminum. This is due to the fact that this metal, reacting with the acid added to the protein-sugar mass, gives the mass a grayish shade. Also, plastic containers should be discarded, since fatty films formed on the porous surface of the plastic prevent the maximum amount of proteins from reaching the proteins.

It is very important that the dishes are perfectly clean anddry. Even the smallest amount of fat can make it so that the proteins will not completely break, but only a third of their potential volume. This is explained by the fact that fat complicates the process of formation of protein bonds in the protein mass. Corolla and whisking container is recommended to wipe with a slice of lemon, then carefully dry.

Selection of eggs and separation of proteins

How to whip the proteins with sugar, which eggs are betterall for this choose? Any egg can be beaten well, however it should be borne in mind that fresh eggs, due to the fact that they have a thick protein, will be shaken somewhat longer, but at the same time they will stay in a whipped state for a longer time. Long stored eggs become watery, and therefore beat up poorly. The easiest way is to beat eggs that have room temperature, since in warm proteins it is easier to form bubbles.

It is necessary to put two dry andclean bowls. Hold your hands over the container, gently hack the egg, using a knife for this, and split it in half. Transfuse the yolk from one part of the shell to another, until the whole protein is in the bowl. It is important to carefully monitor that even the most minimal amount of yolk does not get into the proteins, otherwise it will be impossible to get the maximum amount of protein mass.

Instruments

Since whipping the proteins with sugar - it's notfast, it is best to arm for this purpose a mixer that has two rotating nozzles. In the absence of this kitchen appliance, you can use a whisk or a manual creamer, but in this case the process will be considerably delayed.

Beat first at the lowest speed, gradually, slowly, increasing it. Foam is formed soon, which becomes whiter as it whip.

Stability of whipped proteins

It is not enough just to know how to whip the proteins withsugar, it is important and able to consolidate the stability of the resulting lush mass. So, for this purpose it is recommended to add acid - tartar, lime or lemon juice, vinegar or citric acid to proteins in the foam stage. This contributes to the fact that the protein cells will become more closely related, so that the proteins will not only break faster, but will also retain their shape longer.

Adding sugar

The moment of adding granulated sugar is very important, toAt this time, the proteins must already be well-beaten. If the protein is not sufficiently beaten, then large air bubbles are clearly visible in it, bursting when the protein mass is led into the dough, resulting in the finished products losing their airiness and splendor.

If the protein, on the contrary, is whipped too much,then in it you can see small air bubbles, breaking during baking and leading to the fact that the baking falls off. The indicator of a well-beaten protein is its 5-fold increase compared to the original volume, as well as a strong and lush and foam holding the shape.

In no case need to pour all the sugar at once, because in that case it will dissolve immediately, the proteins will begin to spread and achieve the desired shape and taste will become impossible.

Sugar must be added slowly and verygradually, while continuing to whip the whites. The optimal single dose of sugar, which must be mixed with a protein mixture - ½ tsp. Sugar can be replaced with powdered sugar, which is thought to dissolve more easily, which can result in several times faster obtaining the desired consistency for whipping. When adding sugar to proteins, the mass becomes very stable, smooth and very dense. This can be achieved after a few minutes. However, it is not necessary to hurry, because it is important that all the sugar crystals completely dissolve in the foam obtained.

Many beginning housewives are faced with a situation where proteins with sugar are not whipped. If you follow the recommendations above, then such a problem can certainly be avoided.