Protein sending steps.

1. Prepare materials and utensils, separate egg white from egg yolk, and ensure that egg white is oil-free and water-free. It's best to use stainless steel pot.

2. Add 1/3 fine sugar when beating the egg whites into fish eye bubbles with an egg beater.

3. Continue beating until the protein begins to thicken and become coarse bubbles, and then add 1/3 sugar.

4. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.

5. Keep playing for a while. When the eggbeater is lifted, the protein can be pulled out of the curved sharp corner, indicating that it has reached the level of wet foaming.

If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting. When the eggbeater is lifted, the egg white can pull out short and upright sharp corners, indicating that it has reached a dry foaming state and can stop stirring.

Precautions for egg white.

1. The tools and protein bowls sent should be oil-free and water-free.

2. Choose fresh eggs, the fresher the better.

3. To grasp the temperature, eggs at room temperature are easier to send, and eggs after refrigeration can make the hair protein more stable.

4. Pay attention to the separation of protein and egg yolk, and you must not mix a little egg yolk in the protein.

Sugar should be added in three times. If sugar is put in at one time, it will take a long time.