Liquid maltitol 1000G, egg 1000g, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g and scooping water 5g.
working methods
1. Beating: Put eggs, liquid maltitol, protein sugar and water into a beater, stir at medium speed, and then add cake oil. After the cake oil is dissolved, slightly add water to the paste, slowly add water several times, and stir at high speed to increase the volume of the egg liquid to 2 ~ 3 times.
2. Paste mixing: After the egg liquid is beaten, slow down the speed of the eggbeater, pour in flour and pumpkin powder and mix well to avoid too long time, so as not to make the egg paste stiff.
3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.
4. Baking: put the baking tray in the oven and bake it at 220℃ with a primer. When the cake swells, put it on high fire 2 10℃, turn off the fire, and take it out when the surface is golden yellow.
5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.
6. demoulding: cooling and packaging after demoulding to obtain the finished product.
High gluten flour 1000g, sugar-free improver 70g, yeast 12g, whole egg 80g, SP cake oil 20g, salt 12g, water 550g, butter 80g, sugar-free sponge cake 1 plate.
manufacturing method
1. Add all the dry ingredients and mix well.
2. Add all wet materials (except grease) and stir until gluten is 70%.
3. Add oil and stir until the gluten is completely swollen.
4. Relaxation: Divide 90g into long strips, roll a cake (length 9cm, width 7cm), and ferment at 38℃ and humidity 85% to 1.5 times the volume.
5. Brush the surface with egg liquid (4 yolks, 1 whole egg), fire above 190℃, and fire below 175℃ for about 20 minutes.
4 eggs
85g of low-gluten flour
25 grams of cooked sesame powder
A spoonful of sesame oil
Proper amount of onion
2-3 grams of salt
A few drops of vinegar or lemon juice.
Proper amount of water
working methods
1. Separate the frozen egg white from the yolk, put the egg white in a bowl without water and oil, add salt and vinegar or lemon juice, beat it with electric egg beater to 8, and then put it in the refrigerator.
2. Egg yolk with chopped green onion (as long as the green part), sesame oil, sieved low-gluten flour and cooked sesame powder.
(Cooked sesame powder is ground by frying sesame seeds), and other powders can also be added.
Cooked poria powder. Stir well.
If the yolk paste is too dry at this time, you can add some water and make it paste. Not too thin and not too dry.
3. At this time, you can preheat the oven to 150 degrees. Add one third of the protein in the refrigerator to the yolk paste, cut into sections and stir evenly.
Then pour the yolk paste into the remaining egg white, cut it and stir it evenly.