Question

In baking why do u stuff egg whites and another why do u cook egg yolks for pastry cream. why is egg whites used to make cake dough instead of the butter cream method can someone explain it to me why chefs stuff peaks egg whites in baking and why do they cook the eggs in a liquid what's the purpose what method is it called​

Answer 1

Answer:Egg whites add volume and act as a drying and leavening agent. Egg yolks provide fat, which adds flavor, tenderness, and protein, which helps thicken.In baking, egg whites are often used to create a light and fluffy texture in cakes and other baked goods. The proteins in the egg whites help to stabilize the batter and create volume, while the fat found in the egg yolks can make the final product more dense and rich. Additionally, the yolk can also add a yellow color to the cake. Many recipes that call for egg whites only are trying to achieve a specific texture or appearance, such as a meringue or angel food cake. If you want a more rich and moist texture, you can use the whole egg, or add some yolks.

Step-by-step explanation: