#basic baking lessons ##small white cooking lessons #continue to share some of my personal experiences and techniques using protein as an example

WHAT YOU NEED

Ingredients

Protein two.
Amount of white sugar by formula

How TO MADE How to release protein

Steps 1 to 4

1. First of all, there should be a dry bowl without oil or water.

2. The most important thing is to make sure that the protein is cooked in a clean, dry bowl as a container. Special care should also be taken when cooking the protein, do not mix it with egg yolk, otherwise it will affect the protein cooking.

3. The method of extracting the protein is to gently squeeze the egg out of a small crack and then gently open it outward with both thumbs, this movement should be slow and gentle.

4. Nail boss students, be careful not to let your nails break the egg yolk.

Steps 5 to 8

5. When the egg is opened, fold it to the side to let the protein flow out, leaving the yolk in the eggshell on one side.

6. It's supposed to be two-handed, because you're taking a picture with one hand.

7. Pour the two eggshells back and forth, leaving as little egg yolk as possible each time, and pour all the protein into the bowl.

8. It's enough to pour two or three times, not too many times, so as not to scratch the egg yolk.

Steps 9 to 12

9. Fresh eggs have a thick yolk that is not easily broken.

10. This leaves the yolk in the eggshell and is poured into another bowl as a backup.

11. Add 1-2 drops of lemon juice or white vinegar to the protein.

12. The purpose of this is to increase the stability of the protein by adding some acidic substances such as lemon juice or white vinegar because the protein is alkaline.

Steps 13 to 16

13. Don't take too much.

14. Call out the sugar at this time.

15. The next thing I'm going to do is I'm going to start making protein, and the tools, I'm going to use an electric egg maker, and it's going to cost about a hundred dollars, and if you're going to jump into this pit, it's a necessary tool to save time and effort.

16. I used two proteins, and it's better to spread a little bit, because it's a small amount, so I tilted the pot a little bit, so that the proteins can have enough contact with the egg beater to facilitate the spread.

Steps 17 to 20

17. Because there is less protein, I use only one layer throughout the process, and as the amount of protein increases, the power of the egg breaker and the time it takes to break the protein need to be adjusted.

18. This one needs to be tried a few more times to get experience.

19. The protein is first coated with a thick layer, as shown in the figure.

20. Add one-third sugar

21. Keep turning on the egg beater, and slowly the protein will have a pattern.

22. During the beating, the beater should be continuously circled in the bowl, so that the protein and the beating head are fully in contact.

23. Especially don't be afraid to touch the egg head to the bowl, of course not to use the egg head to touch the bowl, just to take into account the egg juice at the bottom of the bowl, to have a full range of contact proteins to make a qualified protein.

24. Raise the head of the egg, with a soft, soft tip.

25. At this point, add 1/3 of the sugar, at this point the protein can already withstand the weight of the sugar, it will not be crushed by the sugar (as shown in the picture).

26. It has to be comprehensive, that's the key.

27. If there is a lot of protein, the operation requires a rotating bowl.

28. The direction of the rotating bowl is opposite to the direction of the rotation of the egg-breaker.

29. The pattern becomes clearer and clearer, and the egghead stops and rises, and the protein has a small curved tip, and this is the moist foam, and if you need this level of protein in some recipes, you can do it.

30. * If you only need to hit the moist foam, change the amount of added sugar to 1/2 ⁇

31. Pour in the remaining sugar and continue to distribute it in full.

32. To gradually feel a little bit of resistance, this resistance is relative to the beginning, not how strong the resistance will be, this needs to be realized slowly.

33. The pattern of the egg head passing through the place does not disappear easily, stop, slowly raise the egg head, there is a small pointed tip, the protein is done.

34. It's not a good protein.

35. Here are two proteins, which are very light in mass, so you can pour them into the pot, but if you have a lot of proteins, you might still spill them, so be careful when you try to pour them into the pot.

36. When there's a lot of protein, you can try to raise the pot 90 degrees, and if there's no overall flow of protein, it's all gone.

37. If the protein is clearly sliding, it indicates that there is not enough protein at the bottom, which indicates that the protein at the bottom was not hit during the launch.

38. The method of solving this problem is to rotate the bowl and constantly adjust the angle of inclination of the bowl so that the egg head is fully exposed to the protein.

39. The protein can be used to make pancakes and so on.

Handy cooking tips

　　Here I use white sugar, because there is no refined sugar in the house.The protein is made from white sugar, refined sugar, and yellow sugar.Regarding the amount of sugar: a protein should be accompanied by at least about 20 grams of sugar, so that the protein is more stable, and do not reduce it by 15 grams, otherwise the protein is unstable.