Indlela yokubetha iiprotheni ngeeshukela: iingcebiso kunye namacebo

Ukubetha amaqanda abamhlophe ngeeshukela kuyadingeka kwiindlela ezahlukeneyo zokupheka, kodwa iteknoloji ngokwayo, njengombandela, ayichazwa. Kwaye, okwangoku, ukwenza i-meringue enhle ngokwenene, i- protein cream okanye i-biscuit rhoqo ngaphandle kokwazi ukucokisa okuthile kule nkqubo akulula. Ngoko, indlela yokubetha iiprotheni ngeshukela ngokuchanekileyo, yintoni efunekayo ukuba wazi? Masicinge ngamaphuzu aphambili.

Ukukhethwa nokulungiselela izitya

Ubuninzi obukhulu, kwaye kubaluleke kakhulu - i-foam ezinzileyo inokufunyanwa ngokubetha amaqanda abamhlophe ngeshukela ebhodini lobhedu. Kodwa, ngelishwa, ngamaxesha anamhlanje izidlo ezinjalo azifumaneki ekhitshini, kwaye ngoko kungatshintshwa ngeglasi okanye, kwiimeko ezinzima, isinyithi.

Ngenxa yale njongo, kucetyiswa kakhulu ukuba ungasebenzisi izitya ezenziwe nge-aluminium. Oku kungenxa yokuba isinyithi esinikeziweyo, ukuphendula nge-asidi eyongeziweyo kwiprotheni yeswekile, inika ubunzima bomthunzi obomvu. Kwakhona, izitya zeeplastiki kufuneka zilahlwe, kuba iifilimi ezinamafutha ezenziwe kwiindawo eziphambeneyo zeplastiki zithintela inani eliphezulu lamaprotheni ekufikeleleni kwiiprotheni.

Kubalulekile ukuba izitya zihlambuluke kwaye zome. Nangona inani elincinci leoli linokuyenza ukuze iiprotheni zingayi kupheliswa ngokupheleleyo, kodwa kuphela kwisithathu salo mqulu. Oku kuchazwa yinyaniso yokuba i-fat ithoxisa inkqubo yokwenziwa kwee-bhanti ze-protein kwi-protein mass. I-Corolla kunye ne-whisking container icetyiswa ukuba isule nge slice lemon, kwaye ngokucokisekileyo uyomile.

Ukukhethwa kwamaqanda kunye nokuhlukana kwamaprotheni

Indlela yokubetha iiprotheni ngeeshukela, ziphi iiqanda ezilungele ukuba oku kukhetha? Naluphi na iqanda lingabethwa kakuhle, nangona kukufanelekile ukuba sicinge ukuba amaqanda amasha, ngenxa yokuba banayo iprotheni eninzi, baya kutshaywa ixesha elide, kodwa ngelo xesha baya kuhlala kwixesha elide. Amaqanda agcinwe ixesha elide abe ngamanzi, ngoko ke ahlaselwe kakubi. Indlela elula kakhulu ukubetha amaqanda anamaqondo okushisa kwegumbi, kuba kwiiprotheni ezifudumele kulula ukwenza ama-bubbles.

Kubalulekile ukubeka phambi kwakho izitya ezimbini ezinomileyo nezityhusekileyo. Gcina izandla zakho phezu kweso sitsha, ngokukhawuleza udibanise iqanda, usebenzisa i-knife yeli, uze uyihlule kwisiqingatha. Ukuguqula i-yolk ukusuka kwelinye inxalenye yekhebhile kwenye, de kube yonke iprotheni isesitya. Kubalulekile ukuba kuqaphele ngenyameko ukuba nangona inani elincinane kakhulu le-yolk ayifuni kwiiprotheni, ngaphandle koko akunakukwazi ukufumana ubuninzi beeprotheni ubunzima.

Zixhobo

Ekubeni ukubetha iiprotheni ngeeshukela akuyona into ekhawulezayo, kuyona nto ingcono ukumbamba le njongo ngomxube onemizila emibili ejikelezayo. Ukungabikho kwesi sixhobo sekhitshini, ungasebenzisa i-whisk okanye ukhilimu wesandla, kodwa kule meko inkqubo iya kubalwa kakhulu.

Ukubetha kuqala kwisantya esiphantsi, ngokuthe ngcembe, ngokukhawuleza, ukwandisa. Kungekudala, i-foam isungulwa, leyo, njengokuba isibhobho, iya kuba yindoda kwaye igubungele.

Uzinzo lweeprotheni ezibetywe

Kwanele nje ukuba ukwazi ukubetha iiprotheni ngeeshukela, kubalulekile kwaye ziyakwazi ukuqinisa ukuzinza kobutyebi obubutyebi obufumanekayo. Ngoko ke, ngenxa yolu njongo kunconywa ukuba wongeze i-acart - tartar, i-lime okanye ijusi ye-lemon, iviniga okanye i-citric acid kwiiprotheni kwisigaba se-foam. Oku kunceda ukuqinisekisa ukuba iiprotheyini zeeprothelene zixhomekeke ngokubanzi, ukuze iiprotheni aziyi kuphelela nje ngokukhawuleza, kodwa ziza kugcina zimilo zide.

Ukongeza ushukela

Umzuzu wokongeza ishukela egciniweyo ibaluleke kakhulu, ngeli xesha iiprotheni kufuneka zisele zihlwaywe kakuhle. Ukuba iprotheni ayifakwe ngokukhawuleza, ngoko iyakubona ngokucacileyo ibhola ebomvu evulekayo xa i-protein mass iholwa kwintlama, okubangela ukuba iimveliso ezigqityiweyo zilahlekelwe yi-airiness and splendor.

Ukuba iprotheni, ngokuchaseneyo, iqhutywe kakhulu, ngoko iyakwazi ukubona i-bubbles air bubbles ephuka ngexesha lokubhaka kwaye ikhokelela ekubeni i-baking iyawa. Isalathisi seprotheni ephoswe kakuhle yinyuka ye-5 ngokunyaniswa nomqulu wokuqala, kunye nokuqinileyo nokuluhlaza kunye ne-foam ephethe umlo.

Akukho mfuneko yokuphalaza yonke iswekile ngexesha elilodwa, kuba kuloo meko iya kutshabalalisa ngokukhawuleza, iiprotheni ziya kuqala ukusabalalisa nokufezekisa isimo esifanelekileyo nesinambiso siya kuba nzima.

Isanti se-Sugar kufuneka idibaniswe ngokuthe ngcembe kwaye ngokuthe ngcembe, ngelixa iqhubeka i-whisk iiprotheni. Umlinganiselo owodwa weswekile, omele udibaniswe kunye nomxube weprotheni - ½ tsp. Ushukela unokuthi utshintshwe ngoshukela ogqityiweyo, ocingelwa ukutshabalalisa ngokulula, oku kunokubangela amaxesha amaninzi ukukhawuleza ukufumana ukulungelelanisa ukubetha. Xa ukongeza ushukela kwiiprotheni, ubunzima bunokuba buzinzileyo, buqilima kwaye bukhulu kakhulu. Oku kuya kufumaneka emva kwemizuzu embalwa. Nangona kunjalo, akuyimfuneko ukukhawuleza, kuba kubalulekile ukuba onke ama-crystals ashukela apheliswe ngokupheleleyo kwi-foam efunyenweyo.

Uninzi lwabaqalayo abendlukazi bajamelana neemeko apho amaprotheni aneshukela awanqatshwa. Ukuba ulandela iziphakamiso ezingentla, ingxaki enjalo, ewe, inokuphetshwa.