How to judge that the egg white has been hard foamed instead of wet foamed?

The pastry chef's practice: quickly stir up a small piece with his hands, erect his fingers and observe the front end of the small piece of egg white. If it is as thin as a needle, some support is enough. If the provocative part looks like a triangle, it needs to continue.

Adding a little acid to reduce the PH value of egg white from 7 o'clock to 6 o'clock will make it easier to beat. Tatar powder, white vinegar, lemon juice and citric acid will do. Tata powder is weakly acidic, while others are more acidic, so the proportion must be appropriate. If you can't master it, you can do experiments with clean water and PH test paper. The PH value of tap water is similar to that of egg white. I use a PH test pen, but for a chef, you don't need that high accuracy, do you?

It takes about 15 minutes to beat the egg whites with a professional eggbeater. Use a hand-held egg beater at home for about 10 minutes. The gear is the lowest, and sugar should be added when hitting.

Sending method: Beat the egg whites into milky white, then add sugar and acidity regulator, and send them in the same direction at low speed and uniform speed. 10- 15 minutes. Too much transmission will lead to defoaming, so it is necessary to test the transmission degree by the above method until 10 minutes or so.