Wednesday, November 2, 2011
Whisking Egg Method
The above photo shown the stable stage of egg batter, thick and fluffy.
- Firstly, whisk egg and sugar together at high speed for about 5mins till it double in volume.
- Then reduce speed to medium-low and continue to whisk till egg batter is stable. When you lift up the whisk, the egg batter will slowly flow down and about 3-4cm of egg batter hanging at the tip of the whisk. You can also notice that the dripped egg batter in the mixing bowl will stay in position for a while. Approximate whisking time is about 10-12mins depend on your cake mixer, number of eggs and size of the eggs you used.
- Last stage, reduce speed to low and continue to whisk for another 1-2mins. This is to minimize the air bubbles. And it ready to fold in other ingredients.