Cream cake with no oil and no sugar
By VicentaLakin
Twilight cakes are popular with their mouths, but in order to stabilize the protein, large amounts of sugar are often added. It's good to have a meal or two. For children who like cakes, white sugar is good for brain development, but lack of exercise still leads to energy drains that cause obesity or high blood sugar; for older people with bad teeth, cakes are very soft and soft, but the amount of sugar is really scary. The appetites and metabolisms of older persons are less than those of young people who love to dance, and most of them eat less than they eat, so the cake is not only delicious, but also hungry. Later, I adjusted the formula to make a cake with no oil and no sugar, which, though a little rougher than the usual amount of cake used to be, finally got Mom to eat a delicious snack, and I had a sense of achievement. I often make raw yogurts myself, sometimes to make bread and cakes. After a lot of attempts, I've brought you greasy, sugar-free yogurt cake today, and I hope you like it. Don't drink yogurt all the time, make an oil-free, sugar-free twig cake, have breakfast snacks, and it's full of gas。
Steps for Cream cake with no oil and no sugar
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All materials are ready and home-made dense yoghurt may be replaced with marketed yoghurt, depending on the thinness of the water
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First, the homemade yogurt and cool water are evenly mixed, and there are small particles in homemade yogurt, which are crushed with a razor
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Sifting low-banded flour into yogurt solution, fully mixing it with a razor or a hand pump, and not wiping it in one direction to prevent the formation of a face band; forming a face band, making cake less hairy and roasting it easily
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(a) Separated egg yolk, the eggs into an oil-free, water-free bowl and the yolk into the paste
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(a) The full mixing of the yolk with the paste with a razor or a hand, which is also not able to be convoluted in one direction; this method is called the late egg method, which has the advantage of very smoothing the yolk paste; some of the yolk paste have been swung down very quickly, which is much smaller than the normal twirling paste and does not form a ribbon, which is an important factor in determining the wetness of the cake; and the availability of the yolk paste
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Here's the protein paste. (b) First, the medium speed of the egg-cutting instrument, and, when such a bubble occurs and the flow of the egg cannot be observed, the combination of about 1 gram of salt and 15 grams of white sugar is added and the medium speed of the stroke continues
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The remaining white sugar and 10 grams of corn starch will be poured into the protein paste when the whiter, thinner, hair-breathing bubbles are released, as this formulation uses little sugar, so that corn starch and salt in the steps are added to stabilize the protein paste
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One minute of medium-speed, then a low-speed break, feeling a little resistance to an egg-beater, and when the protein paste is slightly more nuanced than it was before, then when the protein paste is pulled out while stopping to the egg-beater, it's just a little bit of a tip on the egg beater; because there's too little sugar to use, the protein paste. Both light and finer levels are lower than normal sugar protein paste
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The oven begins to preheat 150 degrees up and down; then the cake is mixed: a third of the protein is taken into the yolk paste, which is mixed with a razor, so that it is even; the mix is not circled in one direction to prevent the elimination of the bubble; the left hand holds a few strokes of the counter-hour needle, with the right hand flips the egg paste from 2 to 8 o ' clock
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Put the mixed cake back in the protein paste. (b) In the basin, the above-mentioned method of operation continues to be used to mix them into cake; in the same sentence, because the sugar is used too little and the protein paste is less stable than normal, there is a small amount of fumigation at the time of mixing, which, it is important, continues to mix quickly and evenly
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(a) To pour a mixed egg paste into an eight-inch anode-deficient cake model, with a hand-held mold, with a few strokes on the table, and shock the atmospheric bubble, but not too hard, to prevent the normal aerobic bubbles from shaking out; to the extent that the aerobic cake molds are better, and that the cinnamon cake paste can climb smoothly on the cake wall during the roasting process; and to the extent that the viscous paste can bake a perfect cinnamon cake, but is better in time and temperature than in new hands
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SENDING CAKE-SKINNED MOULDS TO THE MIDDLE OF A PREHEATED OVEN WITH 150 DEGREES OF FIRE UP AND DOWN FOR 55 MINUTES; I USE THE 25L STEAM OVEN OF THE ACA, WHICH IS JUST IN THE MIDDLE OF THE OVEN; THIS STEP WILL ALSO BE ADJUSTED TO THE ACTUAL SITUATION IN THE OVEN, WHERE THE OVEN SPACE IS TOO SMALL TO ALLOW THE MOULD TO BE PLACED IN THE MIDDLE AND CAN BE PLACED IN THE LOWER MIDDLE; IF IT IS TOO CLOSE TO THE LOWER HEATING TUBE AND THE OVEN CANNOT STAND ALONE WITH THE HEATING TUBE, IT CAN ADD A GRILL AND PLACE THE MOULD ON TOP, WHICH WILL ALSO REDUCE THE TEMPERATURE AT THE BOTTOM; BECAUSE THE BOTTOM TEMPERATURE IS TOO HIGH, IT WILL FORM THE AIR FLOOR
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See, the cake has risen to the highest level in the oven, it's only half the height when it falls into the mould, and it's now a perfect arch. It's just a crack on the surface, which means that the protein is still a little dry when the temperature is all right. Next time, it's better to get dry and wet, which is a small bend of the protein paste
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The baked cake comes out of the oven and shakes a few times on the table, and then falls on the muffled cake hanger, which I use for cooking, which is 8 inches in size, 6 inches on the small side, which can hold the edges of the cake paste, and does not leave a net mark on the face of the cake because of the truffle
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Here's to stripping hands off. The cake must be dried until it's completely cool before it takes off. (a) Put the cake mold straight, with a hand-in-hand hand-in-hand, down the edge of the cake until it is all over the perimeter
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The cake is separated from the mold with one hand to pick it up and the other to lift it up from the bottom; the cake is removed with one hand to the bottom, with one hand to pick it down gently, two moves, one to pick it up and one to push it; if you just pick it up or push it, the cake is broken and done along the week; the cake is completely deformed
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It's a hand-to-hand piece of cake, but it's clean, but it's a little bit of a flaw on the edge. If you eat it, it'll be a lot of cake scum. As for hand-to-hand modelling, the old video can be viewed on my home page
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More about cleaning molds: there's an egg paste on the molds, so don't rush into the water. First, scrape the bottom paste residue. See, the scratches are basically clean and see the color of the molds
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It is also clean and clean to put the mold in the water for a while, and then wipe it with a dishwasher or a sponge. It reminds us not to wipe the hard side of the surface with a ball of steel or a slab, which would destroy the aluminium oxide on the surface of the mould, not only reduce the usefulness of the mold, but also reduce the amount of aluminium permeability by the cake paste。
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It's nice and softCream cake with no oil and no sugar Make Tips
1. The yolk paste is made of yogurt and water, the yolk paste is much less rare than the yolk paste of an ordinary twilight cake, without common ribbons, and the yolk paste cannot be left between a razor or a hand-picking network, so no new hands are advised to use the thin yolk paste, the solution being to remove the cold water and leave only yolk; the proper flour is kept between 80 and 100 to see the status of the yolk paste adjusted; 2. the time and temperature of the roast are adjusted by the actual situation in the oven and the moulds used。