love it! 詳盡分享❤️🙂

岩岩嘗試左降酸加糖

最後係起唔到泡

做左d research,

發現 加糖同降酸影響PH值都會影響起泡,

以下資料比大家參考~

How to make egg white foam

There are several key factors which affect the formation and stability of egg white foams (which is reflected in the preparation methods of the Ramos Gin Fizz) - this includes the following:

• Fat - Even the smallest amounts of fat will interfere with the formation of egg white foam ( preventing the proteins from bonding with each other) - this is the reason it is critical to COMPLETELY separate the egg white from the yolk.

• Sugar - This increases the viscosity of the liquid phase in the egg white - making it harder for air bubbles to move, coalesce and escape the egg white foam structure

• pH - Citric acid from the lemon/lime juice decrease the pH of the egg white foam so that the proteins are less stable and more sensitive to denaturation. Some Ramos Gin Fizz recipes call for the egg whites and citrus juices to be pre-mixed for this very reason.

• Temperature - An egg white foam is formed and reaches greater volume more quickly when the shaking happens at room temperature (cold egg whites have stronger bonds between the protein molecules). This is the basis of the ‘dry shake’ and ‘reverse dry shake’ Ramos Gin Fizz preparation methods - these specifically separate the shaking stages of egg white foam structure formation and chilling of the drink.

係research資料嗰part理解到嘅係 ：

① 一開始時 就算少少肥脷脂肪 都會令蛋白無法結實

② 酸 + 蛋室溫 加快 蛋白泡嘅結實

③ 糖 加強 蛋白泡嘅結實度

④ coalesce 原來係聚埋一齊嘅意思

Google個字前因為見到“coal” 就諗講緊蛋白做乜要講埋炭

Hello，確認你的發文參加Flair Iron自由斟直播「亂溝～有獎抽」遊戲，請留意今晚Flair Iron直播時段內抽出得獎者！