Besides having balanced ratio of the cake recipes, techniques of whipping egg whites often determine quality of cakes. It’s unnecessary to beat the egg whites to stiff every time. The consistency of whipping egg whites depends on what kind of cake you are going to bake. Therefore you have to whisk the egg whites in a right way before savouring a piece of tasty cake.

1. 
   Use the most fresh eggs in the cake baking. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven. Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is. If the egg floats, it has spoiled. Cold eggs are easier to separate than warm eggs. To achieve maximum volume when beating eggs, have them at room temperature, about 17C—22C.
   
2. 
   Make certain that all mixing equipments are absolutely clean, and that inclusive of your hands. The bowl and and beaters should be free of fat particles. Egg whites will not increase to the desired volume if contaminated with any trace of oil. This is also true if any tiny speck of yolk appears in the egg whites. If you happen to have copper bowl in hand, it is ideal for whipping egg whites. A reaction between the copper and whites generates a much more stable foam, with one-third more volume than you get in a standard bowl. If copper is not available, the next best choice is stainless steel. 1/4 teaspoon of cream of tartar for 2 egg whites can be added as a stabilizer, replacing the acidic properties of the copper. Lemon juice or vinegar will work as well. The ratio stays same as cream of tartar calls for the recipe. If possible, plastic and glass bowls should be avoided to use because plastic tends to hold some oil even after thorough cleaning. The naturally slick surface of glasswares doesn't give much traction for the egg whites to climb the bowl. Never use aluminum which reacts with the egg whites causing them to turn slightly gray.
   
3. Whether to use a hand-held electric mixer
   angiesrecipes or a stand mixer
   angiesrecipes really depends on the number of egg whites whisked at one time. I choose using a stand mixer when I have to beat more than 3 egg whites, otherwise, I prefer to whisk egg whites with my hand-held electric mixer. That’s not to say that egg whites cannot achieve their full volume manually beaten. A bulb whisk
   angiesrecipes works fine and for sure more wires bring on faster results. Spiral version works easier than the flat one. Start at a slow speed and gradually increase the speed until the egg whites reach their full volume. Operating the mixer at a high speed from the beginning will not allow the egg whites to reach their full volume and will not stabilize because of its grainy and large bubbles.
   
4. 
   Some professional pastry chefs suggest adding a pinch of salt with the raw egg whites at the beginning of beating. Because salt not only enhances flavors but also helps to make the whites beat more easily. However, some feel salt decreases the stability of whipped up egg whites and prefer adding it along with other dry ingredients. When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar. Set your mixer on low and start beating. In about 10 seconds you should have frothy and foamy egg whites.
   
5. Sugar not only adds sweetness, it also stabilizes the egg whites and helps producing a more smooth meringues. When whipping egg whites for soft macaroons, use just one part sugar to one part egg white, i.e. beating 1 egg white with 2 tablespoons of sugar. Or use 2 parts sugar, 4 tablespoons, to whip up one part egg white. If less than 2 tablespoons of sugar to whisk one egg white, the foam will not set and the meringue will shrink. Besides weight ratio, timing plays another important roll in whisking egg whites. It is very important to be aware of when you add the sugar to the egg whites. If whisking in 1/4 cup or less of sugar, then add at the beginning. Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume. Sugar, if added too soon, will likely inhibit egg whites from foaming. If too late, sugar not completely dissolved, and you most likely end up having dull and over-whipped egg whites. Always add sugar in a stream, slowly at the side of the bowl while the whites are being whipped. Avoid dumping it in the center, unless you want to experience how beaten egg whites deflate.

蛋白/Egg White/Albumen/Poggle/Glair/Glaire can go through 4 stages ( 5, if inclusive of the stage before beaten-up) when beaten depending upon the end result needed. Do NOT stop the mixer in between.

1. 
   #Foamy Fluffy: Large bubbles, very loose with a cloudy, yellowish liquid developing into bubbles.
   
   
   
2. #Soft Peak: Bubbles have tightened into a white foam with a soft ribbon that folds back into itself. You can pull the whites into a "2-3 centimeters peak" but they won't hold the shape.
   
   
   
3. 
   #Firm Peaks: Glossy, firm and smooth like fresh heavy cream. You can pull whites into a peak that will curl but not stand.
   
   
   
   
   
4. 
   #Stiff Peaks: Glossy and very stiff. Best for baking chiffon cakes.
   
   
   
   
   
5. 
   #Over Beaten: If egg whites are beaten to dry and dull, they are over-beaten. Watch carefully, because egg whites can go from stiff to dry and over-beaten in as little as 30 seconds.

250 g All-purpose flour 40 g Sugar Pinch of salt 40 g Unsalted butter 5 tbsp Lukewarm milk

1 Egg 20 g Fresh yeast 1 tbsp Grated lemon peel 80 g Raisins 1 tbsp Milk

1. Soak the raisins in a bowl filled with warm water for 20 minutes until soft. Drain.
   
   
   
2. In a mixing bowl put flour, sugar, pinch of salt, soft butter and lukewarm milk. Crumble the fresh yeast on top of the ingredients. Using a stand mixer blend all the ingredients at slow speed until a dough forms. Then adjust to middle speed and knead for about 5 minutes until dough comes off easily from bowl and smooth. Add the thoroughly drained raisins and lemon zest. Knead for another 30 seconds until well-combined.
   
   
3. Cover the dough and let rise for 45 minutes. Punch down and divide the dough in 3 equal pieces and roll into ropes. Loosely braid the ropes and put on a greased baking tray. Let rise for another 30 minutes until braid is plump and doubled in size. Brush with milk and bake for about 30 minutes at 190C/375F.

3 tbsp Olive oil 4-6 tails Marinated anchovy 250 g Fresh mushrooms 2 cloves Garlic

2 tbsp Dry white wine Pinch of pepper and salt Some basil (fresh ones are preferred)

1. Chop the marinated anchovy and leave away the oil. Clean the mushrooms. Remove the stem and cut into 4 pieces. Slice the garlic and set aside.
   
2. Heat up a pan with olive oil until 175C/350F. Add in garlic slices, stir until fragrant. At this time you can add in anchovy, stir briefly and add in prepared mushrooms.
   
3. After all the mushrooms are evenly coated with anchovy, pour in white wine and flavour with salt and pepper. Stir until the mushrooms are cooked.
   
4. Add in basil when the sauce is getting thick. Stir and dish off.

#Sponge:	#Dough:
80 g Sourdough starter 110 g Water, lukewarm 110 g All-purpose flour	All the sponge above 190 g Water, lukewarm 470 g All-purpose flour 60 g Rye flour 12 g Salt

1. 
   Combine the sponge ingredients and allow the mixture to rest for 12 to 18 hours at room temperature until it�s fully activated. Combine all of the dough ingredients, but salt, and mix on low speed for 2 minutes, till they are well-blended. Allow the mixture rest for 30 minutes, allowing the flour to absorb the water. Add in salt and knead the dough till it's firm and elastic.
   
2. 
   Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 5 equal portions and shape each into a sandwich loaf, namely demi baguette. Proof the demi baguettes, covered, in the folds of a linen or baking paper. Dust them with flour, cover, then refrigerate overnight. Next morning, remove the loaves from the fridge, and let them sit, still covered, for about 30 minutes at room temperature.
   
3. 
   Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Slash with a razor knife across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden brown, about 20-25 minutes. Cool them on a rack.

160 g Long grain rice 40 g Glutinous rice 2 tbsp Cooking oil 1/2 tbsp Minced garlic 5 g Shredded ginger 100 g Dried oysters angiesrecipes 30 g Dried scallops

1 tbsp Dried shrimp angiesrecipes 100 g Chinese cabbage, shredded 50 g Eggplant, cut into thick strips 1 rice bowl Left-over of braised pork belly Salt and pepper to taste 1 tbsp Chopped scallion 1 tbsp Red onion fritters

1. 
   Soak dried oyster, shrimp and scallops in a bowl of warm water until soft. Drain and reserve the soaking liquid. Cut large dried oysters into half. Rinse rice in cold water to clean it.
   
2. 
   Heat a skillet with oil and stir in ginger and garlic until aromatic. Add in prepared oyster, shrimp and scallops. Stir briefly, then add in rice, vegetables together with the leftover of braised pork belly. Stir until the entire mixture thoroughly blended and aroma has come out.
   
3. 
   
   Season the whole mass with salt and pepper, stir until well-combined. Transfer all into an electric pressure cooker. Pour in the reserving soaking liquid, which should not quite cover the ingredients, as Chinese cabbage contains relatively high amounts of water. Close the lid and turn the knob to rice-cooking cycle. The cooker automatically enters the "keep warm" status after done. Sprinkle chopped scallion, onion fritters over and drizzle with sesame oil.

There is no standard recipe of XO sauce. It is mainly made of roughly chopped dried scallop (conpoy), dried shrimp, chilli, and dry-cured Jinhua Ham, which is named after Jinhua city, in the middle of Zhejiang Province. If you have difficulty to find it, then use other ham with the similar quality.
Food chemistry: Secrets of the Jinhua ham

#Ingredients:	#Seasonings:
200 g Dried scallops, 30 g Dried shrimps 100 g Dry-cured ham, 80 g Dried squid 50 g Eel floss, 100 g Garlic 30 g Small red hot chillies, dry 1 tbsp Sesame seeds, roasted	750-1000 g Salad oil 2 tbsp Jiafan rice wine 1 tbsp Fish sauce 1 tbsp Sugar 2 tbsp Maggie sauce 1 tsp Black pepper powder

1. Soften the dried scallops in warm water. Drain them well and work them into rough shreds with a fork. Or pulse the dried scallops with an electric mixer if you prefer thin shreds of conpoy.
   
2. Soak the dried shrimp, let drain and mince finely. Rinse squid and microwave for 1 minute with medium heat. Turn and heat one more minute. Thinly tear them off. Dice ham into fine cubes. Chop garlic and dry chillies. Shred the shallots and deep-fry them until golden brown. Remove and set aside.
   
3. Heat the same skillet with the rest of oil on high. Stir in minced garlic until fragrant. Add in dried shrimp, chillies, ham, shallots, conpoy,squid and eel floss. Turn the heat slower and keep stirring until the sauce brings fine aromatic and tasty smell. Now season the mixture and continue to cook the mixture has turned into golden brown. After the XO sauce cooling down store it completely covered with oil in a sealed container in the refrigerator, or XO sauce would have lost its aroma and freshness soon. XO sauce not only can be served as a condiment, but also be used in various stir-fries.