material
Low flour 100g, candied kumquat, 2 eggs, 40g sugar, 40ML milk, baking powder1g.
working methods
1. Eggs with sugar and milk.
2. Sieve the powder and paste the cake into half of the mold.
3. Drain into kumquat preserves and pour in the remaining cake paste.
4. Lower floor, 180 degrees, 30 minutes.
Oil-free and anhydrous honey mung bean shortcake
Recipe introduction
The first sentence when the baby wakes up: "Mom, I want to eat cake!" " "Thinking about the little people being fooled, I agreed for the time being, and then brushed her teeth for dinner. I didn't expect a bowl of porridge, an egg and a cup of yogurt. I cried for a cake. Gee, then, the equipment is out, and I can't break my word ~ I made this super simple sweet shortcake, which is oil-free and water-free, healthy and delicious. Just coming out of the oven, the baby was carried into the house, and the two were wiped out with no effort ~
material
2 eggs, 45g flour, appropriate amount of sugar, and appropriate amount of cooked mung beans.
working methods
1. Put the eggs in an oil-free and water-free bowl, add sugar and whole eggs, and beat until they are thick enough to draw lines.
2. Add mung beans and flour and mix well.
3. Pour into the mold and put it into the preheated oven.
skill
Don't draw circles when mixing dough, turn it quickly from bottom to top to avoid defoaming.
Kumquat pound cake
Recipe introduction
Because of the sugar-stained kumquat, the cake is very wet, and the kumquat cooked with sugar tastes a little waxy. I like it very much! You'd better eat it while it's hot, the temperature is too low. It will be a little hard when it gets cold!
material
18 *18cm modulus:
Butter100g
Sugar powder100g
Two eggs, about 100g.
Flour100g
40 grams of almond powder
Sugar-stained kumquat (chopped)150g
working methods
1, make candied kumquat first, it's very simple. Sugar and water are cooked in the ratio of 1: 2.
2. Cut kumquat in half, remove the core, and cook in sugar water for 3-4 minutes. Don't cook it for too long, or it will be too soft. Then soak in sugar water for the night.
3. Soften the butter and add the powdered sugar until the volume becomes larger and the color turns white.
4. Add the egg liquid several times and stir well. If there is oil-water separation, you can heat it in the microwave oven for 10 second and then continue stirring, or add some flour to stir together.
5. Add drained water and chopped candied kumquat and stir well.
6. Add almond powder (not sieved) and low powder (sieved) and mix well.
7. Pour into the mold, smooth it, and add the soaked kumquat. If you don't press it down, the cake will swell and get taller. Because the cut kumquat will not be uniform in color!
7, into the oven 175 degrees, about 20 minutes, the surface can be colored.
Kumquat cup cake
material
2 eggs, milk 100g, vegetable oil 70g, sugar 20g, sugar boiled kumquat 100g, sugar boiled kumquat juice 50g, low-gluten flour 150g, baking powder 1 spoon, kumquat 90g, sugar 40g, water/kloc-0.
working methods
1. First, wash kumquat and cut it in half. Remove the seeds and add sugar to the milk pot. Bring the water to a boil and turn the heat down until the kumquat is soft. Turn off the fire and let it cool for later use.
2. Add sugar to the milk. Let's go Add sugar and cook kumquat juice. Stir with the eggs until there is no oil. Add the eggs and stir well. Then add the cooked kumquat and mix well (cut the cooked kumquat into small pieces).
3. Mix the low flour and baking powder, sieve, add into the liquid, cut and mix evenly, put it on the cup surface, sprinkle with crispy particles, and put it in the preheated oven 180. The middle floor can last for 25 minutes.