No oil, no sugar
By VicentaLakin
Home ovens, easy bake a perfect cake. As a baker, he was often asked what else to make cake besides the oven. And I said, "It's easy for you to eat with electricity, with an ordinary steam pot, or with a single pot, if you can heat it for a long time, and you don't water it." A couple of years ago, I made an electric cake and went back to success. Some days ago I changed a new meal, and I made a cake with my own hands, and I didn't expect to attract many people to study. Seeing a lot of people's messages say it's too hard to do, once the top of the pot has been lifted, the cake has collapsed, and finally it's a sticky cake. Based on their messages, I analyzed the reasons for the failure of the rice cake, the quality of the guts, the thinness of the rice cake, the differences between the temperature and the time. So I brought a steam cake today, without a oven, without an electric cooker, with a casserole, with no sugar, and a soft, soft, hot, hot cake. It's 100% successful. At the moment, we need to reduce outages and get home stifling, especially with the steam cake, even without the oven, without the proper electric cooker, to find a pot with plenty of water, and to get out with soft, clean and clean cakes. And this steam cake is clean and clean, just like the life we seek: simple, nutritious, tasteful。
Recipe Recommendations
- eggs of 3
- low-gluten flour 70 grams
- coconut juice 60 grams
- white sugar 35 grams
Steps for No oil, no sugar
1
The materials are ready: three eggs with 60 grams of shelled eggs, with an additional one if the eggs are used; sugar with white or fine sugar is even, ensuring that there is no large crystal in the sugar; coconut juice can be replaced with milk, juice, water; there is no oil due to the need to make oilless cakes; corn oil can be 20 grams and coconut juice 40 grams if you want oil。
2
The eggs are separated, and the eggs are filled in waterless, waterless bowls。
3
Smuggle the yolk with your hands and pour it into coconut juice, evenly。
4
Sift in low-banded flour; the egg is small enough so the flour is not sifted at all at once, leaving about 15 grams to see the pasta before deciding whether to sift the flour。
5
Flour is mixed in an irregular direction with yolk juice; an egg-beater is lifted, the yolk face falls down smooth and slow, folding like a ribbon, and disappears in three or four seconds; if it drops, it means that the flour is not enough to sift in small amounts and evenly and then look at the state; when mixed, it is put aside; if the house is too dry to cover。
6
Probing proteins: high-speed bartering of eggs with an electric omelet; white sugar is added twice because the egg is smaller; for the first time, half of the white sugar is thrown out of the plumb; for the first time, half of the white sugar is thrown into the remaining half of the white sugar when the volume is significantly increased; for the first time, two minutes of high-speed punching, the paste becomes more nuanced, and when there is a more visible texture, the puncher is lowered from high to low; this can make the atmospheric bubble in the protein paste a small bubble, and the protein paste more stable; the lifting of the instrument, the protein can be reduced to a small straight angle or a small bend; and the hair can end。
7
Now come and mix the cake paste: take a third of the protein into the yolk paste。
8
The two were mixed in an irregular direction with a hand-drawing, with little detail and roughly even; the mixed paste fell back into the protein pan。
9
Scratched or evened with a razor, fine and radiant cake。
10
Pumping the cake into a 6-inch high-twilight twilight cake mold, holding the mould a few clicks on the table and shaking the internal bubble; and preparing a deep plate with a little vegetable oil on the bottom of the side of the plate。
11
The cake-skinned mold is sent to the cooling pot or to the steam tank, covered with a plate to prevent the steam from entering the mould; if the steam pan is used, the fire heats up to a point where the water steam can come out, then the fire continues to heat up for 60 to 70 minutes, adjusted to the depth of the mould used, and then boils for 5 minutes; the steam box I use is 100 degrees 70 minutes and 5 minutes。
12
The steamed cake is removed, the plate is removed, the mold is lifted a few times on the table, so the extra heat in the cake is dispersed。
13
They're on the hanger, they're completely cool and they're off, and they cut them when they eat。
14
Look at the importance of the oil on the plate: a little cake skin in the middle of the plate。
15
Hands off, cake around and at the bottom。
16
Hands off, cake around and at the bottom。No oil, no sugar Make Tips
Steamed cakes without sugar, with fresh and wet water, can be replaced with milk or fresh water; white sugar is recommended to be increased to 50 grams if made by new hands, thus contributing to the stability of proteins; 2. die with no oil, with no twilight cake moulds, which can be used in a family pottery or high-temperature glass bowl of any size; 3. The cakes are very high in heating, so the packagings need to be four fingers wide above the cake; not only do dishes prevent water vapours from falling into the pastry of the cake, but they are also hygienic; they are not recommended for protection of the membrane, as the membranes are immersed in gas and are easily broken in the process of swelling and falling back, leading to water steam falling into the cake, so that the “worthy” of the cake can be reduced to a piece of cake。