When I grew up, home baking became more and more popular, and I began to try to make my own cakes at home. I really want to eat as much as I want, but the cake contains a lot of sugar. Especially after I make it myself, I will obviously feel that it is unhealthy to eat too much sugar often. So slowly began to try to reduce sugar, and now slowly began sugar-free production. The biggest advantage of cooking by yourself is health. You can adjust the formula according to your own taste. A bite is delicious. This is the biggest motivation to love baking and cooking.
Sugar-free cake, without sugar, is difficult for ordinary people to get used to this feeling, so it needs to be matched with some sandwich fillings to make the overall taste of the cake more delicious.
The last issue was also sugar-free cake. This time, the amount of lemon juice in the formula was changed. After several experiments, it was found that the amount of lemon juice had an effect on cake swelling. If corn starch is used, it has a slight impact, but the impact is not too great. To make sugar-free cakes, the amount of lemon juice and corn starch is the key, but sugar is the best way to stabilize protein when making cakes.
1, put corn oil in the pot, sift in low-gluten flour, or not. In this way, the flour will not form particles, and there will be no bad mixing.
2. Separate the egg white, yolk and yolk into batter. Operate the egg yolk first.
3, egg yolk with water, can also be replaced by milk, juice and other liquids. The emulsification effect of egg yolk is very good, and water and oil can't blend together. But after adding egg yolk, the two can be well and quickly fused together. The egg yolk batter is well handled and set aside.
4. Put 15g lemon juice and 3 eggs into the egg white. 15g lemon juice delivers a larger volume of protein than a few drops of lemon juice delivers a larger volume of protein. With 15g lemon juice, the finished product will not be sour, and the steamed cake will not smell like eggs. When making sugar-free steamed cakes, the amount of lemon juice has an effect on the finished product.
5, the egg white is sent to the fish eye bubble shape, and one third of corn starch is added; Sending to a fine state, and adding one third of corn starch; Send it to a state with small lines, and add corn starch for the last time. The protein needs to be sent for a while until it is dry. You can also make cakes without adding corn starch, which is not as high as adding starch.
6. Paste the beaten protein with the egg yolk for three times, cut it and mix it evenly, just like cooking.
7. Mix well and pour into the mold. Before making the cake, boil the water in the steamer so that the cake paste is ready and the water is boiled. Put the mold into the inner container of the rice cooker, cover the lid of the milk pan, then cover the lid of the frying pan and put it on the bottom drawer of the steamer. This method is very easy to use, and it can achieve double sealing to prevent water vapor from entering the cake body, so that the steamed cake will not shrink.
8, on the pot, steam for 50 minutes on medium and small fire, steam for 3 minutes, take out, shake the hot air, and cool. It will shrink back after cooling and come out without sugar. This effect is also good.
9. The taste without sugar is really bad. We can cut the cake into three pieces and make some sandwiches we like. Sift the steamed purple sweet potato and yam into fine mud, add honey and mix well, or add condensed milk and light cream to increase the flavor of milk.
10, put stuffing on the cake slice. This time, I will make a fluffy puppy model. First, I will draw the ear and mouth positions roughly with a toothpick. The ear part is evenly mixed with purple potato paste and yam paste 1: 1, so that the mixed color looks better. Cut open the small mouth of the piping bag, and you can squeeze out the slender purple sweet potato yam paste, and then squeeze out the fluffy hair effect layer by layer from the edge to the center.
1 1, do the same for the yam paste. The ear shape is squeezed on the side, and chocolate is put to make eyes and mouth. The fluffy puppy shape will come out, and this health care series cake will be ready. Because there is no sugar, you don't have to worry about getting fat. Add sweet purple potato and yam, and the overall taste is still delicious. Friends who can't eat sugar can try.
1. The amount of lemon juice, especially when making sugar-free steamed cakes, plays a more important role, which can effectively increase the stability of protein and the expansion of cakes. 15g lemon juice 3 eggs are better, the finished product will not be sour, and the steamed cake will not smell like eggs.
2. protein only needs to add 15g lemon juice without corn starch. With corn starch, the stability will be better, but the best stability is sugar. The above summary is for your reference.