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Wednesday, April 8, 2009

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

蛋白质地开始变厚、柔细,但较湿润,如用搅拌器拿起蛋白,蛋白会呈下垂状。多用于烘培芝士蛋糕,令蛋糕表面不会有裂痕。

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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