How To Cook How To Properly Break Down Proteins - Recipe

Author: Karen Lennox Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook How To Properly Break Down Proteins - Recipe. Learn how to cook "How to properly break down proteins". Delicious recipe..

Proteins are often used to make sweet temptations . What will be the result of our cooking depends a lot on the protein foam. We suggest you see some subtleties in whipping proteins , which will help you cope brilliantly with the mastery of sweet temptations.

If you only need the egg white, pierce the shell on both sides with a thick needle. Thus the egg white will run out and the yolk will remain in the shell.
A paper funnel will help you to separate the egg white from the yolk .
The protein breaks down well if it is fresh and chilled. It is best to do the process in a cool place.
Beat the egg whites in an enamel, ceramic or glass dish. In no case do not do this in aluminum, because they will turn gray.
It is important that the dish is absolutely dry, without a drop of fat. The protein should not contain a single gram of yolk or fat.
Beat the egg whites by stirring on low speed (with the mixer), do not use a blender or other similar device.
In the process of breaking, the speed increases.
Fresh eggs are watery and break badly. You can add a pinch of salt, a drop of citric acid or vinegar to improve the breaking process. However, the effect is not the same, so choose fresh products.
If the whites are not well broken down, large air bubbles form in them, which are sprayed when kneading the dough and the finished product is not so fluffy.
There are small air bubbles with thin walls in the whipped proteins that have been broken for too long. They break down during baking and the marsh falls.
Well- whipped proteins should increase their volume 4-5 times and retain their shape, ie to obtain a "hard foam".
The timing of the addition of sugar is extremely important. Before you start pouring from it, the proteins must be well enough broken down. Do not add all the sugar at once, do it gradually, without rushing and without stopping the beating.
For the preparation of kisses, use powdered sugar in a ratio of 1: 4 (1 cup of sugar per 4 proteins). Of course, the size of the eggs is also important, take this into account.
It is recommended to first break down the egg whites and put them in the fridge and then move on to breaking up the other mixtures.
At the end of the whipping process, pour the egg whites over the cream or dough and mix gently (in one direction) until a homogeneous mass is obtained. Do not "squeeze" the proteins, because the effect of airiness will be lost.

How To Cook How To Properly Break Down Proteins - Recipe

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