Wednesday, April 8, 2009

Beating of Egg White 蛋白的打发 - Soft Peaks 湿性发泡


The egg white is starting to turn fluffy with fine bubbles. Yet, it is still moist. It drips when you hold up the electric mixer. Egg white is usually beaten to soft peaks in cheesecakes. The cake won't crack after being baked.

(Reference: Wendy Koh's "Dessert's Temptation")

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