如何打蛋白霜 How To Beat Egg Whites

[@ChristineHo]

It all depends on how well your mixer performs. My hand-held mixer normally takes about 5 minutes when beating about 5 egg whites.

[@馮顯晴]

實在太有幫助！謝謝！

[@millikenway]

幫什么？你知她放什么入內嗎？你的理解力真高！

[@meisin87]

Hi christine, can put brown sugar instead of white sugar?

[@Laiching_Lee]

the egg white is cold or room temperature ? thanks

[@sherikream]

normally how long do you beat it to get the end result?

[@luckyvictor]

How long does it take to beat it until it is 'hard'?

[@yuetyuklee2878]

我想問下，你第一次加一小匙是甚麼？ Thanks ;)

[@ChristineHo]

是塔塔粉，用來穩定蛋白霜。焗好的蛋糕不容易下塌。

[@ChristineHo]

Hi Shirely,
Make sure all your utensils are free from oil, water and egg yolks. Please check out the post above, you'll get more details for helping you.

[@ChristineHo]

Eggs are at room temperature.

[@JJoe-ud4kf]

我打了很多次都失败 看了这个才成功 原来哒哒粉要打到白一点才加 之前我直接加然后打一直失败。

[@cindylo3077]

你是否用了5分鐘打蛋白霜呢？

[@ChristineHo]

時間視乎你的打蛋器而不同。如果翻轉個盤，蛋白霜不流下來，就完成。

[@cindylo3077]

@@ChristineHo ok thanks

[@hl7508]

In your video, how many egg white you used ?