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本帖最后由 wakaka 于 2011-6-16 18:18 编辑
蛋白/Egg White/Albumen/Poggle/Glair/Glaire
要做出美味的蛋糕，除了需要材料比例合理的方子外，正确打发蛋白霜可以说是最关键的一步了。蛋白霜打发程度也因不同蛋糕要求不同，所以并不是打得越发效果越好。蛋白霜打发正确了，可以说离可口蛋糕到嘴的那一步不远了。
Besides having balanced ratio of the cake recipes, techniques of whipping egg whites often determine quality of cakes. It’s unnecessary to beat the egg whites to stiff every time. The consistency of whipping egg whites dpends on on what kind of cake you are going to bake. Therefore you have to whisk the egg whites in a right way before savouring a piece of tasty cake.
新鲜鸡蛋制作蛋糕是不二选。不新鲜的蛋白混合其它材料时，很快就会塌陷了。那么入烤箱烘焙，就不会膨胀了。将鸡蛋放入含有少量食盐的水里，如果鸡蛋下沉的话，就表示新鲜。沉得越快，表示越新鲜。如果鸡蛋漂浮着，就说明鸡蛋坏了。冰鸡蛋较易分开蛋黄蛋白，而室温的鸡蛋较容易打发。所以从冰箱取出鸡蛋后就可以立马分开蛋白蛋黄，蛋白液中绝不能沾到一丝的蛋黄。蛋白回至摄氏17—22左右的室温打出的蛋白液体积最理想。
Use the most fresh eggs in the cake baking. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven. Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is. If the egg floats, it has spoiled. Cold eggs are easier to separate than warm eggs. To achieve maximum volume when beating eggs, have them at room temperature, about 17C—22C.
确认打发蛋白的所有工具都要干净，是的，包括你的双手。盛放蛋白的容器以及打蛋抽要无水无油。蛋白液也不能混有一丝蛋黄，否则蛋白就无法打发了。如果家里有合适的铜质盆具就最好不过了，因为搅打过程中铜释放出的微量酸性物质有稳定蛋白霜的作用，因此打发后蛋白液体积会比使用其它标准容器的蛋白液要多出1/3倍。没有铜质器皿，那么次选就该是不锈钢盆具。添入少量酒石酸氢钾/它它粉就可以取代铜起到稳定作用了。按照每2个蛋白加入1/4小勺它它粉来帮助打发蛋白液。白醋或柠檬汁也有同样效果，用量和它它粉一样。塑料和玻璃器皿都不是理想的盆具。塑料器皿即使彻底清洗后，还是会粘附油水。玻璃器皿因为过滑导致蛋白液很快从盆边滑落。而铝制品就完全应该避免使用了，因为铝会使蛋白变灰。
Make certain that all mixing equipments are absolutely clean., and that inclusive of your hands. The bowl and and beaters should be free of fat particles. Egg whites will not increase to the desired volume if contaminated with any trace of oil. This is also true if any tiny speck of yolk appears in the egg whites. If you happen to have copper bowl in hand, it is ideal for whipping egg whites. A reaction between the copper and whites generates a much more stable foam, with one-third more volume than you get in a standard bowl. If copper is not available, the next best choice is stainless steel. 1/4 teaspoon of cream of tartar for 2 egg whites can be added as a stabilizer, replacing the acidic properties of the copper. Lemon juice or vinegar will work as well. The ratio stays same as cream of tartar calls for the recipe. If possible, plastic and glass bowls should be avoided to use because plastic tends to hold some oil even after thorough cleaning. The naturally slick surface of glasswares doesn't give much traction for the egg whites to climb the bowl. Never use aluminum which reacts with the egg whites causing them to turn slightly gray.
至于使用手提式还是台式电动打蛋器还是要看蛋白的份量。一次若需要打3个以上的蛋白，台式打蛋器会比较省时省力。要不然手提电动打蛋器就能有效打出漂亮的蛋白泡泡了。那么是不是说非电动的蛋抽就无法打出让人满意的蛋白沫了呢？答案当然是否定的。不过在选择蛋抽时，就要挑用钢圈数较多的蛋抽了。蛋抽钢圈数愈多愈容易打发，螺旋型会比直形更容易。搅打蛋白的速度要从低速渐渐到中高速，如果一开始就高速搅打，那么蛋白霜体积不够大且因为泡沫过大而不稳定。
Whether to use a hand-held electric mixer or a stand mixer really depends on the number of egg whites whisked at one time. I choose using a stand mixer when I have to beat more than 3 egg whites, otherwise, I prefer to whisk egg whites with my hand-held electric mixer. That’s not to say that egg whites cannot achieve their full volume manually beaten. A bulb whisk works fine and for sure more wires bring on faster results. Spiral version works easier than the flat one. Start at a slow speed and gradually increase the speed until the egg whites reach their full volume. Operating the mixer at a high speed from the beginning will not allow the egg whites to reach their full volume and will not stabilize because of its grainy and large bubbles.
专业蛋糕师建议在蛋白还呈现黏液状时加入一小撮食盐。这样不仅提味，而且蛋白比较容易搅打。但也有些人为盐份会破坏蛋白液的稳定性，而选择把盐份和分类一块拌匀。蛋白加入它它粉，柠檬汁或是白醋一起进行打发。先低速搅打蛋白，10秒内就会出现粗泡状。
Some professional pastry chefs suggest adding a pinch of salt with the raw egg whites at the beginning of beating. Because salt not only enhances flavors but also helps to make the whites beat more easily. However, some feel salt decreases the stability of whipped up egg whites and prefer adding it along with other dry ingredients. When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar. Set your mixer on low and start beating. In about 10 seconds you should have frothy and foamy egg whites.
蛋白加入一定比例的砂糖，不仅仅只是为了添加甜味而以，加了砂糖打出的蛋白霜比较细腻且泡沫持久稳定。软身点的蛋白霜，需要砂糖和蛋白量各一份（2大勺砂糖打发一个蛋白）。或用两份砂糖打发一个蛋白（4大勺砂糖打发一个蛋白），那么蛋白霜就坚挺些。而用少于2大勺砂糖搅打的话，打出的蛋白霜会很快回缩。砂糖加入蛋白的时机也不能忽视。如果方子中砂糖份量等于或少于1/4杯，那么最好在开始搅打时就加入。要不然打至快湿性发泡时开始加入砂糖，这时蛋白体积差不多有原来的4倍多了。过早加入，会阻碍蛋白泡发，但若过迟，则蛋白泡沫的稳定性差，而且白糖也不易打化，还会因此导致蛋白搅打过头。要注意砂糖要沿着盆壁渐渐加入，不要一股脑往蛋白中央一倒，要不然已打起的蛋白霜可能就会消泡了。
Sugar not only adds sweetness, it also stabilizes the egg whites and helps producing a smoothier meringues. When whipping egg whites for soft macaroons, use just one part sugar to one part egg white, i.e. beating 1 egg white with 2 tablespoons of sugar. Or use 2 parts sugar, 4 tablespoons, to whip up one part egg white. If less than 2 tablespoons of sugar to whisk one egg white, the foam will not set and the meringue will shrink. Besides weight ratio, timing plays another important roll in whisking egg whites. It is very important to be aware of when you add the sugar to the egg whites. If whisking in 1/4 cup or less of sugar, then add at the beginning. Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume. Sugar, if added too soon, will likely inhibit egg whites from foaming. If too late, sugar not completely dissolved, and you most likely end up having dull and overwhipped egg whites. Always add sugar in a stream, slowly at the side of the bowl while the whites are being whipped. Avoid dumping it in the center, unless you want to expereince how beaten egg whites deflate.
不同糕点需要不同的蛋白霜。打发蛋白包括4个阶段（5个，如果把打前的阶段一起算上的话）搅打时不要停下搅拌器。
Egg whites can go through 4 stages ( 5, if inclusive of the stage before beaten-up) when beaten depending upon the end result needed. Do NOT stop the mixer in between.
Egg-White Whipping Stages
1. Foamy/粗泡状: Large bubbles, very loose with a cloudy, yellowish liquid developing into bubbles. 泡沫较粗大，蛋白液还较浑浊
2. Soft Peaks/湿性发泡: Bubbles have tightened into a white foam with a soft ribbon that folds back into itself. You can pull the whites into a "2-3 centimenters peak" but they won't hold the shape. [hide]蛋白经搅伴后渐渐凝固起来，蛋白开始有光泽，呈柔软绸缎状，提起打蛋器，有个2-3厘米尖峰弯下
Close to soft peaks/快接近湿性发泡
Soft peaks is perfect for baking angel cakes 这个就是湿性发泡了，用来制作天使蛋糕就它最合适
3. Firm Peaks/中性发泡: Glossy, firm and smooth like fresh heavy cream. You can pull whites into a peak that will curl but not stand. 蛋白很有光泽，就像鲜奶油般的顺滑，提起打蛋器，蛋白尖峰还是有些弯度
4. Stiff Peaks: Glossy and very stiff. Best for baking chiffon cakes. 蛋白还是有光泽，蛋白峰呈现坚挺状。这个阶段的蛋白霜可以用来制作戚风蛋糕
If egg whites are beaten to dry and dull, they are overbeaten -- Watch carefully, because egg whites can go from stiff to dry and overbeaten in as little as 30 seconds. 到这各阶段要格外注意，因为只需要10来秒，蛋白就会因为搅打过头而无光泽了，取而带之的就是棉花状和结球状的蛋白了
The over-whipped dull egg whites can be rescued by adding an extra egg white and beating again. But.............rescue doesn't work all the time. When the right consistency is achieved, use it as soon as possible to the recipe. The egg whites release water content and start to slowly deflate within 5 - 6 minutes.
搅打过头的蛋白霜可以试试添加一个蛋白进去打成硬性发泡。不过这种方法也不是每次都奏效的。蛋白霜打好后，最好是立刻使用，因为蛋白在5-6分钟后就会开始出水了。
Beat Egg Whites - Meringue Types / 蛋白霜种类
What is Meringue? Meringue is simply a mixture of room temperature egg whites and fine granulated sugar whipped together. According to the different ratio of sugar to egg whites, the mixing and preparing techniques, determines the type of meringue, meringue falls into 3 main types, which are French, Swiss and Italian meringues.
蛋白霜就是室温蛋白加入细砂糖打发的泡沫。根据砂糖和蛋白的比例，混合方式，和准备方式不同，蛋白霜主要分为法式，瑞士，和意大利蛋白霜三种。
Italian meringue and Swiss meringues are cooked and are suitable for use in fillings and frostings. So it won't be a concern even purchased egg whites are not pasteurized. Bacteria salmonella in egg white would be killed after being baked longer than ten minutes in a 180C/350F oven.
意大利和瑞士蛋白霜直接用来做蛋糕馅或抹馅比较适合，因为这两种蛋白都是熟的，所以即使用的蛋白没有经过巴士消毒，也无需担心会沙门氏菌中毒，因为蛋白在180C/350F烤箱内烘焙超过10分钟，细菌都不会存活了。
1. French Meringue-法式蛋白霜
French meringue is made by gradually adding fine sugar to whipped uncooked egg whites (4 tbsp of sugar per egg white) until the whites form stiff and glossy peaks and triple in volume. The meringue is then piped into shapes and bake to decorate cakes. Or made into meringue shells, used for desserts with sweet fillings after baked.
蛋白打至湿性发泡，慢慢加入细砂糖搅打至蛋白硬性发泡（每个蛋白用4大勺细砂糖打发），体积有原蛋白体积三倍。法式蛋白霜挤花造型，烘焙后用来装饰糕点。也可挤成蛋白壳胚底，烘焙后再装入甜馅心。
2. Swiss or Hard Meringue-瑞士硬蛋白霜
Swiss meringue has a firmer texture than French meringue so it is perfect for making decorations or bases for desserts. It is made over a bain-marie by whisking the whites and sugar together to stabilize the meringue. Remove the mixture from bain-marie after it reaches a temperature of 38C/100F and continue whisking until it is completely cold.
The melted sugar makes this meringue more stable than French one made with raw egg whites. Classic Pavlova from New Zealand is made with this meringue.
这个蛋白霜口感要比法式稍硬，所以用来装饰甜点或作为甜点的容器都很理想。隔水加热搅打蛋白砂糖（每个蛋白约用4大勺砂糖）至的方法来提高蛋白霜的稳定性。蛋白霜在达到38C/100F时要移出热水，继续搅打至完全凉才可以。因为加热融化砂糖，因此这个比用生蛋白搅打的法式蛋白霜要更加稳定。经典新西兰蛋白水果蛋糕帕瓦洛娃就要用此法了。
3. Italian Meringue or Boiled Frosting-意大利式蛋白霜
The Italian type cooks sugar and water to form a hot syrup, then adds it to the beating egg whites to "cook" the whites in a steady stream at the side of the bowl while whipping egg whites. Both are whipped until cool. The meringue becomes thick and glossy and doubles in volume. Used in the baked Alaskas and Italian buttercream.
砂糖和水煮成热糖浆后沿盆壁稳稳加入搅打的蛋白液。继续搅打至蛋白浓稠，体积为原来的两倍。焗火焰雪山和意式牛油霜就要用它了。
[ 本帖最后由 angelinatan_cn 于 2007-11-10 06:55 编辑 ] |
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发表于 2007-11-9 16:51