| 摘要 |
In order to prepare a dessert containing stiff egg whites, in particular Salzburg dumpling of soufflé, a dry egg white containing mixture of ingredients is mixed with water and filled into a pressure container. By means of an overpressure generated by an inert gas, the mass is sprayed in portions onto a baking support, upon which it is then baked. In order to generate and stabilize the stiff egg whites, the expanding mass is swirled. Stiff egg whites may also be produced in the same manner by using only dry egg whites and water. |
