condiments
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Three eggs.
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Salad oil 20g
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20g of water
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42 grams of low gluten flour
condiments
white vinegar
1?o'clock
baking powder
2 grams
The practice of sugar-free cake
1.
Three eggs (mine is bigger). 20g of water (cold boiled water is recommended). 20 grams of oil (salad oil). 42 grams of low-gluten flour. Because there is no sugar at all, if you don't mind baking powder, you can add about 2 grams of baking powder to help expand.
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2.
Separate the egg white from the yolk. Then put the egg white basin in the refrigerator, and treat the egg yolk basin first. Attention! ! No water or oil in the egg white bowl!
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3.
Add 20g of water and 20g of oil to the egg yolk. Uniformly mixed, without oil-water separation.
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4.
Add 42 grams of sieved low-gluten flour to the egg yolk (if you don't mind baking powder, you can add 2 grams of baking powder at the same time to help it swell), and stir it evenly by cutting it up and down until it is a little sticky, without protrusions and very smooth. Attention! ! ! ! The technique must be correct, otherwise it will lead to stiffness. The technique is similar to cooking, so don't stir it back and forth. Novices are advised to search this kind of video and have a good look.
5.
Take the egg white out of the refrigerator, so add a little white vinegar (or lemon juice) to avoid fishy smell.
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6.
Send it to protein. First low speed, then high speed.
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7.
Beat the egg whites until they are dry (that is, the eggbeater holds up a small pointed triangle, and the egg whites in the basin are also small pointed triangles). . Because there is no added sugar, protein will be unstable. You can play at a low speed for a while after drying, but don't push too hard.
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8.
Take one third of the egg white and put it into the egg yolk, and stir it evenly by cutting and mixing.
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9.
Stir the egg yolk paste evenly, then pour it into the remaining egg white and stir evenly by cutting and mixing.
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10.
The egg yolk paste after stirring should be light yellow, smooth and sticky. No acne, no big protein.
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1 1.
Adjust the oven to 150 degrees and preheat it for 10 minutes. Preheating can help the oven reach the predetermined temperature in advance. The correct preheating should be that the heating pipe changes from black to red, and then from red to black, that is, preheating is completed.
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12.
When the preheating is almost finished, the mixture is evenly poured into a 6-inch mold from the air. After pouring, knock on the table a few times to knock off the big bubbles.
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13.
Quickly put the cake mold into the middle layer of the oven, adjust it to 150 degrees, and heat it up and down for 60 minutes. Everyone's oven is different. I suggest you look at it more and adjust it until there are no impurities in it before picking it with a toothpick. I just didn't pay attention to the high temperature of the upper tube when baking, which led to a serious head explosion at the top.
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14.
Insert a toothpick halfway, take it out without impurities, and it is baked. This process must be fast, otherwise the cold air outside will affect the cake baking. After baking, take it out and buckle it on the cooling rack immediately, which can help the cake reduce shrinkage.
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