2 egg whites with 1 scoop of flour can be baked without mixing well, one bite at a time, so fragrant
Anyone who plays baking knows that eggs play an important role in baking dishes. Eggs can be divided into egg whites and egg yolks, of which egg whites account for 2/3, egg yolks account for 1/3, egg whites mainly contain water, protein, carbohydrates, fats, vitamins and egg proteins, egg yolks contain water, fat, protein, lutein, inorganic salts, vitamins and lecithin, while egg whites and egg yolks play a different role in baking.
The softness of the cake is by the egg white or the whole egg, so that it is filled with air inside, so that enough air supports the volume of the cake, the more fully it is sent, the larger the volume of the finished product, and the lighter the taste will be. Just like chiffon cake and sponge cake, one is to send off the egg white, the other is the whole egg, and the taste of the chiffon cake is much lighter than the sponge cake. The lecithin in the egg yolk can play an accelerated emulsification role in the cake, so that the oil and water are more fully integrated, making the cake more delicate and the aroma more intense.
Egg whites can increase the elasticity of bread, make bread more fluffy, egg yolks can increase the ductility of the dough, make the dough more malleable and increase the taste of the bread, the aroma is more mellow, and the color is better.
We also use eggs to make cookies, egg whites can play a role in balancing the humidity of the batter, will make the biscuits more crunchy, egg yolks can make the grease and water fully integrated, eat more crisp.
Some desserts only need to use egg whites or egg yolks, and the egg whites that are not used will be left, and it is a pity to throw them away, and we can use them to make some other small desserts, otherwise it will be wasted. The day before yesterday roasted milk only used 2 egg yolks, 2 egg whites on the extra, just used to make this as long as the egg white of the almond crispy pancake, the method is very simple, as long as stirred evenly can be baked, eat crunchy, especially fragrant, let's take a look at it!
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【Ingredients】: Egg whites 70 g, low flour 35 g, sugar 25 g, butter 30 g, almond slices to taste
【Directions】:1:Prepare the ingredients, egg whites 70 g, low flour 35 g, sugar 25 g, butter 30 g, almond slices to taste. It is more flavorful when roasted in butter, but if not, it can be exchanged for corn oil or other dishless vegetable oil.
2: Pour 70g egg whites into a container, add 25g of sugar and whisk with an egg beater until the sugar melts.
3: Melt the butter in advance and cool to room temperature, pour into the beaten egg whites and whisk together until fused.
4: Sift in 35 grams of low gluten flour, mix until there is no dry powder, let stand for a while, the final batter should be delicate and smooth without particles.
5: Place the batter in a framed bag, cut a small opening, squeeze into a baking dish and top with slices of almonds. The batter can only be squeezed into a small dot, the batter will dissolve when baking, and the spacing between the two should be left when squeezing.
6: Put in the preheated oven, medium layer, heat up and down at 150 degrees, about 20 minutes, bake until the surrounding area is brown.
7, just baked pancakes are soft, and when it is cold, it will become crisp, one bite at a time, it is crunchy and crunchy to eat, it is really too fragrant.
【Tips】:
1, I use butter, eat more fragrant, if not, you can change to corn oil and other unscented vegetable oil.
2, egg whites do not need to be sent, just beat the sugar and egg whites until they are fused, butter should be melted in advance, dried to room temperature and then poured, if it is vegetable oil can be directly poured together and stirred.
3, the batter must be mixed to a non-granular state, if there are gnocchi can be left to let them fully gelatinized and then mixed.
4, baking time is only a reference, specifically according to their own oven temperature adjustment, baking until the flakes are brown around the can be, baked when it is soft, and then cooled will become crisp.
Thank you for reading my article, I am the original author of food heart on the clouds 2013, your likes and sharing is my biggest motivation, if you like, please pay more attention to me, we discuss the fun of cooking together!