How to make cloud cakes in online celebrities recently?

Basically, if you have a electric egg beater and an oven at home, you are more than half successful. Compared with ordinary cakes, its ingredients have two characteristics. One is to use only egg white instead of egg yolk, and the other is to use only a small amount of corn starch instead of flour. The only key point in the production process is protein delivery. As long as protein is delivered in place, the tissue will be very stable, and there is no need to worry about defoaming, and it will hardly shrink when baking. Not much to say, let's start! ?

Ingredients list: 3 eggs, fine sugar 15g, corn starch 10g, a few drops of white vinegar or lemon juice, 20g of dry mixed nuts. Nuts can be chopped slightly, or you can use whole nuts if you like. Step 1: We separate the egg white from the egg yolk, and only take the egg white and put it in a clean container without water or oil. Don't mix the egg yolk with the egg white, otherwise it will be difficult to send it away. If the room temperature is too high, it is recommended to take frozen eggs directly for later use. ?

Step 2: Drop a few drops of white vinegar or lemon juice into the egg white, beat the fish's eyes with electric egg beater, then add about one third of fine sugar, continue to beat until the foam becomes fine and white, then add one third of fine sugar, then send it until lines appear, add the last third of fine sugar, and send it until it is difficult to foam, and lift the head of the egg beater with small vertical angle. This is very important. If your eggbeater uses a hook instead of a stiff horn to lift the egg white, it means that the egg white has not been delivered yet and needs to be delivered for a while. ?

Step 3: Sieve 10g corn starch and add it to the meringue. Continue to beat with electric egg beater several times to mix the starch and protein evenly. Be careful not to beat too much, lest you beat too much meringue.

Step 4: preheat the oven, fire up and down, 150 degrees.

Step 5: Scrape out the beaten egg white cream with a scraper, pour it on a baking tray covered with oil paper, collect the egg white cream with a scraper, and arrange it into a hemispherical shape like steamed bread. If you like regular shapes, a few scratches can make the surface smoother. If you don't care much, just pile it together. Mine is quite round. Note: If your oven is not the one with large capacity, it is recommended not to make it too high to avoid burning it too close to the upper tube.

Step 6: Put chopped (or whole) dried nuts on the meringue. In fact, you don't have to put it evenly, you can sprinkle it casually. In order to make the nuts adhere to the surface of the cake relatively firmly, it is suggested that the nuts be slightly pressed into the pastry. Step 7: put it in the lower layer of the preheated oven, bake it for 30 minutes and take it out of the oven. Note: The temperature and time given here are for reference only. I've also seen other partners 170 for 30 minutes, and some 160 for 20 minutes, all of which are different. In short, please make corresponding adjustments according to the temperament of your oven. When the cake is baked, bake it immediately, because the oily paper is easy to remove, and you can eat it by putting it on the drying rack for a little heat dissipation. ?