Eggs are an ingredient in many dishes. Often, when preparing a dish, eggs are not just added, but first divided into yolks and whites, and then the whites are beaten into a dense foam and added to the dough.
Eggs are an ingredient in many dishes. Often, when preparing a dish, eggs are not just added, but first divided into yolks and whites, and then the whites are beaten into a dense foam and added to the dough. It is very important to know how to properly mix the proteins into the dough.
If you add proteins correctly, the dough will become much more airy. Whipped proteins are often mixed into the dough when preparing biscuits, waffles, cottage cheese casseroles, soufflés. Dishes are more tender, higher, more magnificent. You need to know some of the nuances of adding proteins to the dough:
- Do not add all the proteins to the dough at once. Enter them in parts - so they intervene much easier and more evenly;
- introduce proteins into the dough with a culinary spatula, do not use an electric mixer;
- beat the whites when the dough is ready. Do not whip egg whites ahead of time, as they may settle;
- after the introduction of proteins, the dough should be baked immediately.
Recipes with chicken eggs
To mix the proteins into the dough, we need eggs, a whisk, a culinary spatula, a bowl, dough.
Separate the egg whites from the yolks. Place egg whites in a clean, dry bowl.
Whip egg whites to firm peaks.
Put 1/4 of the proteins into the dough.
With gentle movements from the bottom up, in a circle, mix the egg whites into the dough. At the same time, the dough will become softer and it will be much easier to mix a new portion of the protein into it.
Add the next portion of proteins and mix it into the dough. Introduce all the proteins in 3-4 doses.
The dough is ready to go.
THIS IS NOT THE END OF THE ARTICLE ▼