I made it last weekend when I came to eat when I was a kid. She came home for afternoon tea, so I made crispy egg rolls, cake rolls, milk tea and this shredded radish cake. Because I knew that girl didn't eat carrots, I made this cake specially to tease her ^_^
The surface is covered with lemonrass cream and it is covered with snow. It looks beautiful and tastes delicious. A woman asked me after eating two pieces,"What is this made of? It looks good and delicious!" I chuckled: "Almonds, raisins..." The woman said,"Well, it's good stuff!" I went on to say: "And... Carrot silk." A certain woman exploded,"Ahhhh, carrot???" Then he smashed his mouth again, and said after the afterthought: "It doesn't taste like carrot."
Hehe, girl, if it tastes like carrots, would you still eat it? O(∩_∩)O
shredded carrot cake
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for shredded carrot cake
1
Pour the natural yeast seeds, oil, salt, and sugar into a container and mix well with an egg beater.
2
Pour in the eggs and vanilla essential oil.
3
Stir well until it becomes a uniform paste, and lift it up and drip in a linear manner.
4
Dry clean grapes, crush almonds, mix medium flour and baking soda well and sieve.
5
Pour raisins, shredded carrots, and chopped almonds into the dough paste from step 3 and mix well.
6
Sieve in the sifted medium flour and baking soda.
7
Mix well, pour into the mold, place in the middle and lower layers of a preheated oven at 174 degrees, for 30 to 40 minutes, insert a toothpick and remove without the cake paste hanging out. Tin foil can be covered in the middle according to the coloring situation.shredded carrot cake Make Tips
1. The original recipe for oil is 96g, and the original recipe for eggs is about 55g. I reduced the amount of oil and increased the amount of eggs. 2. The amount of sugar in the original recipe was 100g. I reduced the amount and felt the sweetness was similar. 3. You can eat it directly after it is cooked, but the author of the original recipe (Sister De) strongly recommends adding cheese cream. I thought it would taste very good, but there was no cheese at home, so I used lemongrass cream. The crisp taste matched the warm cake very well. Cut small pieces for easy sharing. 4. Baking soda must be added. This cake relies on baking soda and acidic substances (natural yeast seeds) combined with bubbles to help fluffy. 5. On the one hand, the natural fermentation seeds in the prescription can nourish the tissue, and on the other hand, its slightly sour taste can offset part of the sweetness, so the effect cannot be underestimated. However, there is no need to use highly active fermentation seeds. You can use discarded ones. It is regarded as "waste utilization". 6. See here for the cultivation method of natural yeast seeds: http://home.meishichina.com/space-305800-do-blog-id-230580.html. 7. Use medium flour, otherwise you won't be able to support so many shredded carrots, and the finished product will be fluffy.