Eggs are the main ingredient in making cakes besides flour. But the majority of which are used are yellow and discard the white part because egg white is considered to have no benefits. The assumption is wrong because egg white can also be used as the main ingredient of the cake. Egg whites frozen by steaming in steamer heated on low heat can be made various dishes such as gadon, stir-fry, pepes and soup. Egg white is also good for avoiding cholesterol.
In addition to egg white cuisine can also be used as the main ingredient in making pastries such as the cat’s tongue, the egg white can make this cake feel crisp and unique texture.
Egg white can be taken by removing the egg yolk in the egg white so that the egg whites can be shaken perfectly. For cooking egg whites, just shake it with a fork to make it thick and can blend with other parts. Try egg whites free from egg yolks. Avoid being exposed to oil and water droplets. The egg whisk container must be dry and free of oil. Shaking must be done at medium speed. The egg whites should not be shaken directly with sugar. Beat the egg white first with the salt / cream of tartar until it half expands. After that, add the sugar and shake until it expands. The inflating egg white can be marked with a poke shape which must be curved at the end. If straight. The shaking is too stiff egg whites if stirred together with other ingredients will clot. Egg white can be used as chiffon cake making. The result is as good as using egg yolks.
Egg White Banana Chiffon Recipe (For 8 people)
- 35 grams of instant thick coconut milk
- 75 gr of local Ambon banana, puree
- 40 g of cooking oil
- ¼ gr esens banana
- 60 grams of low protein flour
- ¼ teaspoon baking powder
- 10 gr sugar
- 150 gr egg whites
- ¼ teaspoon of salt
- ½ scoop of cream of tartar
- 50 gr sugar
- ¼ gr teaspoon of chocolate paste
How to make :
- Mix coconut milk and banana. Blend until smooth. Add cooking oil and banana essences. Stir well.
- Pour over a mixture of flour, baking powder and sugar while stirring slowly. Set it aside.
- Beat the egg white, salt, and cream of tartar until it’s half expanded. Add the sugar a little at a time while shaking until it expands.
- Enter into the banana mixture while stirring evenly.
- Take 125 grams of dough. Add chocolate pasta.
- Pour the two dough alternately into the ciffon cake mold.
- Oven with low heat 170 degrees Celsius 55 minutes until cooked. Immediately cup it over the bottle until the cake is cold. Remove from the pan.
Thus the description of how to use egg white, which turned out to also be used as the main ingredient in baking. May be useful.…