How to tell if the protein paste has defoamed?
Defoaming of protein paste is a common problem during baking, especially when making cakes, macarons and other desserts that require whipped protein. Defoamed protein paste will cause the finished product to collapse and have a rough texture. This article will introduce in detail how to determine whether protein paste has defoamed, and provide structured data to help you better understand.
1. Performance of protein paste defoaming
Defoaming of protein paste usually has the following symptoms, which can be judged by observation and touch:
| performance | Detailed description |
|---|---|
| Reduced size | The volume of the whipped protein paste is significantly reduced and it is no longer fluffy. |
| Bubbles appear on the surface | A large number of bubbles appear on the surface of the protein paste, and the bubbles burst quickly. |
| Enhanced liquidity | The egg whites become thin and unable to hold their shape. |
| gloss disappears | The originally shiny egg whites became dull. |
2. Reasons for protein paste defoaming
There are many reasons for protein paste defoaming. The following are some common reasons:
| Reason | Solution |
|---|---|
| overdo it | Whisk the egg whites until they become dry foam and then continue to whip them, resulting in an unstable structure. |
| Improper stirring | Stirring too hard or for too long will destroy the bubble structure. |
| Grease pollution | There is residual oil in the egg beater or container, which affects the egg whites. |
| Improper addition of sugar | Adding sugar too early or too late affects protein stability. |
3. How to avoid protein paste defoaming
In order to prevent protein paste from defoaming, you can take the following measures:
| measures | Specific operations |
|---|---|
| Choose fresh eggs | The protein of fresh eggs is easier to beat and has better stability. |
| Control your passing time | Beat until dry peaks form and stop to avoid over-beating. |
| Add sugar in portions | Add the sugar in three batches, beating evenly each time before adding the next one. |
| Avoid grease contamination | Make sure the whisk and container are clean and grease-free. |
4. Remedies after defoaming of protein paste
If the protein paste has defoamed, you can try the following remedies:
| Remedy | Specific operations |
|---|---|
| resend | Re-beat the defoamed protein paste, but the effect may be limited. |
| Add new proteins | Add a small amount of new egg whites and beat again until desired state. |
| Adjust recipe | Add a small amount of cream of tartar or cornstarch for added stability. |
5. Summary
Defoaming of protein paste is a common problem in baking, but it can be effectively avoided through careful observation and correct operation. This article provides the symptoms, causes, avoidance methods and remedies of protein paste defoaming, hoping to help you better grasp the state of protein paste during the baking process and create a perfect dessert.
If you have other questions about protein paste, please leave a message to discuss!
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