Is it okay to make a cake without sugar?
Advantages: low-sugar diet, not easy to get fat.
Disadvantages: The cake is tasteless and protein is not stable enough.
Suggestion:
1, making salty cakes
It is also a good choice to use a small amount of salt instead of sugar to make salty cakes.
Ps: You can also add ham, chives, floss and so on. It will be delicious!
2. Use sweet ingredients instead of sugar to add flavor.
For example, purple potatoes, pumpkins and red dates are all sweet ingredients. Add some when making a cake, and the cake will not be dull.
The role of sugar in cake
If you can barely make sponge cake without butter, then sugar is one of the essential raw materials.
Sugar is an extremely complicated and important material for making cakes. In short, it has several functions:
1, which increases the sweetness of finished products and is the aroma of baked products.
2, mixed with some other liquid substances, produce viscous liquid, make other substances together.
3. Make the baked product more stable, help the whole egg or protein to form a thick and lasting foam during the beating process, and make the product smooth, delicate and fluffy. Protein, which needs sugar to be delivered stably, is one of the conditions for fluffy cakes.
4, moisturizing, sugar has the effect of absorbing water, which can make the cake moist and soft.
5, anti-corrosion, which is similar to the role of salt.
Of course, sugar also has some functions, such as coking, luster of baked products and so on. This shows that sugar is very important in baking!
Some friends are afraid of sweetness and lose a lot of sugar in the formula, which leads to unqualified products. If you are afraid that eating too much polysaccharide is bad for your health and gaining weight, you can use some sugar with low sweetness, such as trehalose, which is only half as sweet as white sugar.
Egg method of sugar-free cake
Ingredients: 100g corn flour, 5 eggs, chopped cranberries and milk.
1. Separate the egg white from the egg yolk, and put the egg white into an oil-free and water-free basin.
2. Put the egg yolk into the pot, add corn flour and cranberry granules, pour in proper amount of milk and stir into a thick paste.
3, the egg white is sent with an eggbeater. Add one-third of the protein into the corn batter and stir well, then pour in the other two-thirds of the protein and stir well.
4. Put the prepared batter into the cake mold and shake out big bubbles. Bake in the oven at 160 degrees for 40 minutes. Observe the color, don't burn it.
Bake the cake paste in a paper cup or microwave oven.