Cake Batter Cannot Be Stirred

Egg whites are best at 17-22℃ when the glue is in the best condition, and the foaming performance is the best, too high or too low temperature is not conducive to the foaming of egg whites. If the temperature is too high, the egg white becomes thin, the adhesive property is weakened, and the beaten air cannot be retained. If the temperature is too low, the egg whites will be too dense, and it will not be easy to mix in the air when stirring. So it will appear that the slurry cannot be stirred. Solution In summer, you can put the eggs into the refrigerator first to chill them to the right temperature, while in winter, you have to add warm water at the bottom of the basin to warm up the batter when mixing it to reach the right temperature. A sweet cake is an irresistible seasoning for our eyes and tastebuds. Sending a cake to yourself or a friend or relative is often the best gift to keep the sweetness in your heart for a long time. If you want to