Chinese Food
Cloud cake. It's said that everyone is making it
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It's said that a cake is very popular on the Internet recently. Everyone is competing to make it. Today, I finally took some time to try my hand. It's really very simple. I believe that even novice baking Xiaobai can control it easily. Basically speaking, if you have an electric eggbeater and an oven in your home, you've already made most of it. Compared with ordinary cake, it has two special ingredients. One is to use only protein without yolk. The other is to use no flour. Only a small amount of corn starch is added. The only key point in the production process is to send the protein. As long as the protein is sent to the right place, the tissue will be very stable. There is no need to worry about defoaming. It will almost not shrink out of the oven. Don't say much. Let's do it now. One more word. This is a low sugar version of mine. Don't reduce sugar any more. Every day upload recipes to learn to do the top three reward 50 yuan voucher for bean and fruit. Focus - all recipes are rewarded every day
Cooking ingredients
Cooking Steps
Step1:The nuts can be slightly chopped. Or you can use the whole one if you like.
Step2:We separate the protein from the egg yolk. Only take the protein part and put it in a clean container without water or oil. Do not mix the egg yolk with the protein, otherwise it will be difficult to get rid of. If the room temperature is on the high side, it is recommended to take frozen eggs directly.
Step3:Drop a couple of drops of white vinegar or lemon juice into the protein. Use the electric egg whisk to form the fish eye vesicle. Then add about 1/3 of the sugar. Continue to whip until the foam becomes fine and white. Add the other 1/3 fine sugar and then send it to the texture. Add the last 1/3 fine sugar. Send it to the hard foam. This is very important. If the egg beater is lifting up with a big hook instead of a small sharp corner, it means that the protein has not been sent in place. It needs to be continued for a while.
Step4:10 grams of corn starch are sifted and added into the protein cream. Continue to beat with the electric egg beater for several times. Mix the starch and the protein cream well. Be careful not to beat too much to avoid over beating the protein.
Step5:Preheat the oven. Heat up and down. 150 degrees. Scrape out the beaten protein cream with a scraper and pour it on the baking tray paved with oil paper. Use a scraper to gather the protein cream and make it into a hemispherical shape like a steamed bread. If you like the regular shape, scrape more times to make the surface smoother. If you don't care about the bigger ones, just stack them together. This one of mine is quite round. Note - if your oven is not of large capacity, it is recommended not to make the shape too high, so as not to be burnt because it is too close to the upper tube.
Step6:Place chopped (or whole) dried nuts on the surface of the cream. In fact, it doesn't have to be placed evenly. It's OK to sprinkle it casually. In order to make the nuts adhere relatively firmly to the surface of the cake, it's suggested to press the nuts into the protein cream a little.
Step7:Put it in the lower middle layer of the preheated oven. Bake it for about 30 minutes and it will be out of the oven. Note - the temperature and time given here are for reference only. I have also seen that others bake for 30 minutes at 170 ° C. others bake for 20 minutes at 160 ° C. they are different. In a word, please make corresponding adjustment according to the spleen of your own oven.
Step8:When the cake is ready, it will be baked immediately. Becaus
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Cooking tips:The protein must be sent in place; the temperature shall be adjusted according to the spleen of the oven. There are skills in making delicious dishes.
