The housewives told us how to check whether the egg whites for baking are whipped correctly

Bisquick is the base of many cakes and pies. It is a very loose pastry that is prepared from ordinary ingredients. But it is very important to follow the technology, because incorrect preparation can lead to the fact that the sponge will fall off and the cake will not turn out the way you wanted.

About this writes Radiotrek.

Usually the recipe for biscuit includes eggs, sugar and flour. Preparation begins with thoroughly beating the eggs, as they play an important role in the structure of the biscuit.

If you have a powerful food processor, you can add  eggs there and beat them with sugar until white and fluffy.

If you don't have a food processor, you can whip the whites and yolks separately with a mixer. First of  all whisk the whites with sugar until you get stable peaks, then work with the yolks.

It is important to pay attention to whether you have beaten the whites enough. They must be beaten in a completely dry bowl, otherwise they may not gain the necessary consistency. At first it is recommended to beat the whites at a low speed, and then increase it by adding sugar gradually.

To check if the whites are ready, try turning the bowl of whites over. If they don't stay in place, this is a sign of readiness and you can move on to the next step. If the proteins drip off the raft, they need to be whipped still.

Recall, we have already written why baking does not turn out.

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