A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 647 Three stages of egg white beating

“Nougat is meringue, which is made by mixing whipped egg whites and syrup, with some nuts mixed in.

It is called Nougat, but it has nothing to do with cattle, because its original name in English is nougat, so it is transliterated as Nougat, rather than being produced by Niugat.

There is another type called Marshmallow, which is also a kind of protein sugar, but it is whipped to a higher degree, the texture is softer, and it tastes softer. It is the marshmallow we usually eat. "

After beating out the egg whites, Li Yi took a non-stick pan, added water to it, and said: "The most important thing in making egg whites is boiling the syrup. If you haven't boiled the syrup, this step may be difficult." It will be a little difficult.

But I will help you to reduce the difficulty as much as possible. As long as you follow the method I said, you can basically survive it successfully. "

As he said that, the water in the pot had been filled to half, and he stopped his hands accordingly.

After taking a bag of white sugar, he poured another bag into the pot, then took another bag and poured less than half of it into the pot.

"The syrup needs to be melted with water. Here we use about 700 grams of water and 1200 grams of white sugar."

After putting the white sugar bag back, Li Yi took another plastic bucket filled with transparent viscous liquid, pointed to the name marked on it and explained: "This is a kind of syrup.

According to different raw materials and production methods, syrup can be divided into rice syrup, water syrup, red syrup, stone syrup, Luozi syrup, etc.

This kind of sweet potato starch is made by fermenting cassava starch with heated water. Because its color is relatively light, close to the transparent color of water, it is commonly called sweet potato starch.

The texture of syrup is relatively soft, so it is generally more suitable for pastries. Some simple lollipops can also be made with syrup.

If it is made with coral sugar, the color is vermilion, it is Zhu Yi, and the crispy water of some roast duck restaurants is made of Zhu Yi.

If you add wheat germ juice and glutinous rice, it becomes rice starch, which can be used as medicine. The syrup for treating coughs in the hospital is made from rice starch.

To say so much is to tell you that this thing is healthy, just let it go. "

As he spoke, he picked up the plastic bucket and poured half a bucket of water into the pot.

"Let's add 4500 grams of jelly, and add 10 grams of salt to it to give it a base taste, and then boil it on fire."

The stall owners below listened carefully, all of them raised their necks and coughed loudly.

After these two days of getting along, they were already familiar with Li Yi, and they were not as unfamiliar as yesterday.

Listening to his explanation, a stall owner raised his hand and asked, "Why is there salt in the syrup?"

"Salt prevents the syrup from setting too quickly and also makes the sugar sweeter."

Li Yi explained casually without saying anything.

The camera was filming from the side, and the audience in the live broadcast room was posting comments.

"Brother Yi said the last time he made pasta, if you want it to be sweet, add some salt."

"It seems to be the taste contrast effect. Brother Yi said last time that adding some sugar to freshen the dishes is also the principle."

After scanning the barrage, Li Yi explained: "Salt molecules are smaller than sugar molecules and are easier to dissolve in liquids, which enhances the penetration of liquids and speeds up the body's perception of the taste of liquids.

Salt not only makes sugar sweeter, but also enhances all other flavors. Otherwise, how can you say that salt is the king of all flavors? "

While talking, Li Yi took out a thermometer, clamped it to the edge of the pot with a silicone clip, and inserted the end into the surface of the sugar water in the center of the pot.

Then, he turned on the flame of the stove and turned on the fire to heat it up.

"This is a thermometer for the kitchen, and the organizer will give you one this time."

Li Yi pointed to the thermometer and explained: "I don't have time to teach you how to look at the syrup, you just remember, after putting the ingredients according to the ratio, just turn on the fire and heat it up.

Remember, don't stir it during the whole process, because once you stir it, the temperature will drop, and the sugar inside will be sanded.What is anti-sand, I will tell you later when we make [anti-sand salted egg yolk].

Anyway, just remember, mix the ingredients and let it cook on its own. Just don't touch it. It's very trouble-free. "

After finishing speaking, he went back to the egg white basin and took the bag of sugar left: "At this time, let's beat the egg whites.

The ratio of protein to sugar is 8:5. There are almost 800 grams of protein here, so let's just add 500 grams of sugar. "

With that said, Li Yi whipped the eggs quickly with an egg beater.

Soon, the transparent egg white began to turn white, and a bunch of fish-eye bubbles began to form.

As Li Yi continued to whip, the viscous egg white gradually became fluffy and the color became whiter.

The egg white, which was originally only as thick as the pelvic floor, gradually expanded to the thickness of half a pelvic floor, and its texture became creamy.

Just as Li Yi was dismissing the egg whites, the stall owners who were watching started to commotion.

A stall owner pointed to the syrup pot and reminded him: "It's open! It's open!"

Li Yi looked back and saw that the syrup in the syrup pot was boiling, with wisps of steam floating above it.

Seeing this, Li Yi didn't pay attention, and just explained: "This is a normal phenomenon, don't worry about it, the water vapor in the syrup is evaporating now.

You should also pay attention when boiling the syrup. After the syrup is boiled, it will remain in a boiling state, with a temperature of 103°C, and the water vapor will continue to evaporate.

When the water vapor evaporates, the temperature of the syrup will gradually increase. When it reaches 140°C, the syrup is ready for use. "

Hearing what Li Yi said, the stall owners hurriedly took out pens and paper and wrote it down.

This snack is not like other snacks, it can be made by feeling.

It obviously has stricter requirements on the ratio of ingredients, and the production difficulty is obviously higher.

While Li Yi was speaking, he was still beating the egg whites in his hands.

Looking at the state of the egg whites, he suddenly turned off the egg beater and raised his head.

There was some protein paste on the rotating head, and after being lifted, it was slowly hanging down from the rotating head, but it did not drip.

Lifting his head and turning his head so that the stall owners could see more clearly, Li Yi explained: "The beating of egg whites is generally divided into three stages: wet foaming, neutral foaming and dry foaming.

This state belongs to wet foaming, and the protein paste will hang down and stretch into long tips.

This state of protein is more suitable for making light cheesecake. "

With that said, he put the egg beater back and continued to beat.

After beating for more than a minute, he turned off the egg beater again and lifted the rotor.

This time, the egg white batter sticking to the head was much "tougher", and the tip of the egg batter was much shorter, but it still showed a drooping state, a bit like a chicken tail.

"This state is called neutral foaming, which is a state between dry and wet."

Li Yi showed the stall owners: "This kind of egg white is more suitable for making cake rolls, but it is not suitable for making meringue."

After finishing speaking, he put the egg beater back into the basin, lowered the speed, and explained while beating: "Next, let's continue to beat at a low speed until there are no bubbles. Stable, the tip is upright and will not bend, it belongs to the stage of dry foaming.

This stage is also called rigid foaming. At this stage, our protein is ready. "

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(End of this chapter)