Wednesday, November 2, 2011

Whisking Egg Method


The above photo shown the stable stage of egg batter, thick and fluffy.

Method:
- 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.

7 comments:

Sonia (Nasi Lemak Lover) said...

Thanks for sharing the whisking egg method, i doing this method for tradtional sponge cake but i beat a bit longer about 30mins..

Happy Flour said...

Hi Sonia,

You're using 5 eggs for tradtional sponge cake so it need a longer whisking time. I'm using 3 eggs so it take about 15mins.

Frances said...

May I know does the batter deflat coz 15 mins of whisking is quite long right? And do you use hand mixer or stand alone?

Thanks!!

Happy Flour said...

Hi Frances,

Don't worry 15mins of whisking (3eggs) will not cause the batter to deflate. Moreover I'm whisking it at medium-low speed. I'm using a KENWOOD stand mixer.

France's said...

Thanks!! May I know if medium low speed is no 4 on a kitchen aid?
Does it mean that the longer you beat, the more air it goes into the mixture? Will there be a case when the batter will collapse after some time?

Sorry for the many question, I just want to understand more...heeeeehee...:)

Happy Flour said...

Hi Frances,

Sorry, I'm not sure on Kitchen Aid cake mixer speed power. You have to observe the balloon whisk it should be whisking at a constance slow motion (not too slow).

The cake batter will collapse if you had over whisked it. Same here you have to observe, once you can only see tiny air bubbles in the egg batter then this shown that the egg batter is stable. Hope I did answer your queries. Happy baking. :)

Frances said...

Thanks Happy flour! :)