Tools needed for Western pastry baking - manual egg beater

Tools needed for Western pastry baking - egg beater:

The egg beater is an essential tool in Western pastry baking and is needed in many places. In addition, it is divided into two categories: manual and electric.

Manual egg beater:

Manual egg beaters are mainly used to mix and stir ingredients such as batter and eggs. Professional bakers also use them to whip egg whites and cream. The number, thickness, and hardness of the wires in manual egg beaters vary, and the way air is mixed in during whipping is also different.

Manual egg beaters with more wires and greater elasticity can easily entrain more air when beating, and are suitable for whipping whole eggs, egg whites, and whipped cream. Manual egg beaters with coarser and harder wires and larger spacing are more suitable for whipping butter and mixing softer doughs, such as butter cookie dough.

How to use a manual egg beater:

When using a manual egg beater to beat, the force is applied to the wrist. Air is wrapped by appropriate rotation of the wrist joint to achieve the purpose of beating egg whites, cream and other ingredients. When using a manual egg beater to mix dough, you need to hold the handle tightly and use the upright position to use the wrist to drive the arm to mix thoroughly.

Selection of manual egg beater:

The snug feel of the handle, the appropriate curvature of the whisk, and the strength of the connection between the metal wire and the handle are all aspects that need to be considered.