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What is the principle of the egg whisk to send egg whites?

- Dec 28, 2017 -


First of all, the egg white is a very sticky thing, protein content is high, so after a short time high frequency of the beat, will quickly wrap the air, in the air distribution evenly, will produce very fine smooth small bubbles, so that the whole texture becomes fluffy up, In fact, cream and coffee to pull the flower of the milk bubble is the same principle, only the latter two will be more difficult to play well, as for why the shape is designed to make the need to send the food more quickly wrapped air, cage structure will make it itself can be sent in the instant to better extend the egg whites, in order to achieve a more efficient human purposes



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