When the egg whites are beaten into fish's eye bubbles with an egg beater, add 1/3 fine sugar, continue beating until the egg whites begin to thicken and become coarse bubbles, and then add 1/3 sugar. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.
Keep playing for a while. When the eggbeater is lifted, the egg white can pull out the curved sharp corner, indicating that it has reached the level of wet foaming.
If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting. When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, indicating that it has reached a dry foaming state and can stop stirring.
Note: Don't continue beating after foaming. If you hit it too much, protein will start caking, which will lead to the failure of cake making. Put the beaten egg whites in the refrigerator, or the foam will fade.
Tips for making delicious cakes:
Clever use of cake waste heat. Generally, baked cakes are easy to paste, mainly because the waste heat at the edge of the cake is not used well. When the cake looks immature, in fact, the residual heat at the edge of the cake can continue to cook in the middle. So you can turn off the oven after baking the edge of the cake. Put the cake in the oven for about an hour to avoid burning and the middle of the cake collapsing.
Bake in water. Is it hard to imagine baking cakes in water? The most effective way to bake a uniform cake without enlarging the surface is to bake it in water. Find a bigger baking tray, let the water out and put the cake in the baking tray. This can be beneficial to the transpiration of boiling water and bake cakes.
Put cheese in the cake. When making cheesecake, whether it is Italian cheesecake or traditional cheesecake, don't use skim cheese. Choose low-fat or skim cheese. It may make the cake unstable. Don't use bread-covered cheese instead of hard cheese. This will not make the cake rise.
Cream cheese should be kept at room temperature before mixing. If cream and cheese are used in making cakes, they should be kept at room temperature before mixing, otherwise there will be chips in the baked cakes. Cold cream cheese is also easy to overdo. Pumping too much air into the cake slurry will produce small bubbles on the surface of the cake. Generally, cream cheese is stirred separately first.