[問題] 手動打發蛋白
看過影片也翻過一些文章
可是每次打蛋白打到手酸到不行但都不太對勁
每次都像這樣：
http://ppt.cc/n6-s
http://ppt.cc/NwvY
http://ppt.cc/Py8B
這到底算什麼狀況阿
不管打多久每次都只能打到這樣ˊˋ
只有上層有泡泡
下面都還是水水的
而且完全就是流動態
我有去注意不要混到蛋白以外的東西
不過不是用細砂因為手邊只有白砂糖
之前聽說加檸檬汁比較好打發所以有加結果還是這樣
拜託請教我這種狀況到底應該怎麼辦ˊˋ
還有之前有看到有人說室溫蛋比較好打發
可是昨天又翻到有人說冰過的蛋比較好打
到底哪個才對呢？
謝謝！
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