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\u3053\u306e\u3088\u3046\u306b\u3001\u30cf\u30f3\u30c9\u30df\u30ad\u30b5\u30fc\u306e\u4f7f\u3044\u65b9\u3068\u5375\u767d\u306e\u6e29\u5ea6\u7ba1\u7406\u306b\u6ce8\u610f\u3059\u308c\u3070\u3001\u7406\u60f3\u7684\u306a\u30e1\u30ec\u30f3\u30b2\u3092\u4f5c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u6700\u521d\u306f\u96e3\u3057\u3044\u304b\u3082\u3057\u308c\u307e\u305b\u3093\u304c\u3001\u4f55\u5ea6\u3082\u7df4\u7fd2\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n\n\n\n
The meringue has volume but turns out too soft, and when I mix it with the batter, it becomes too runny. What should I do?<\/p>\n\n\n\n
In chiffon cake making, the quality of the meringue is extremely important. While you might achieve a fluffy volume, a too-soft meringue can cause the batter to become runny. Thank you for your question. Let me introduce some key points in making meringue.<\/p>\n\n\n\n
First, the way you use the hand mixer is crucial. Instead of moving it largely around the bowl, it’s better to mix by drawing small circles, which helps to create a finer texture. Occasionally, move the hand mixer broadly to even out the texture throughout. Also, adjust the mixing time according to the state of the meringue.<\/p>\n\n\n\n
Next is the temperature management of egg whites. It’s best to chill them to around 0 degrees Celsius. If the temperature is too high, the bubbles can get too big, resulting in a meringue that’s all volume and no substance. Conversely, if the temperature is too low, the bubbles will be small, and the meringue won’t rise well. If the egg whites are over-chilled, let them warm up slightly at room temperature before starting to whip, or extend the time of whipping before adding sugar.<\/p>\n\n\n\n
By paying attention to the way you use the hand mixer and managing the temperature of the egg whites, you can create the ideal meringue. It might be challenging at first, but keep practicing!<\/p>\n","protected":false},"excerpt":{"rendered":"
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