albumins

on the channel8 show at 7pm today, i learnt something strange. the baker said that we should beat the egg white manually because everyone's strength is different, and the timing is different; the cake will have a different character too!

so when i got home, i tried whisking an egg white by myself. and omg it took 20 minutes to beat it until it became stiff. then i remembered that egg white and sugar made meringue.

after 20 minutes of manual beating!

see, it doesn't fall out of the bowl.

with the sugar beat in.

and onto the pan for an attempt at 'baking' the meringue.

i actually held the pan upside down to heat the top part.