Our own home to make cakes in addition to the fun, that is, for their own family's tastes and needs to make adjustments in the recipe. My mother is 76 years old, usually live very carefully, a bit of leftover food she always look at me do not let pour, so I try not to waste. I also like to make cakes in my spare time, and I can't afford to cut down on the sugar to ensure success. I like to do, but do not like to eat, the child often eat also ate tired, so in addition to give the same neighborhood uncle's family, I will occasionally keep a few to eat. But even if you keep a few, you will still have leftovers, because the children eat directly after school, where there is free time to eat cake again! I'm not hungry for cake when I wake up early. So this cake has become my practice. Every time, it's my mom's turn to "clean" the desserts.
My mom is older, her metabolism is slower, her blood sugar is a bit high, and she usually takes medicine and exercises to control it. The old man likes to eat cake, one is afraid of waste, two is really like, because I do the cake soft and fluffy and not so sweet, bake a stove full of fragrance, next door to the children are greedy to cry a little bit is not too much. This day, I specially made a few cupcakes for my mom. Although sugar is important for the stability of the batter, I wanted to be bold and try to see if I could make cakes without oil or sugar.
If there was really no sweetness at all in the cake, it would be weirdly boring and rather unpalatable, not as energizing as eating a big bun. So I put 10 grams of honey, and then use cool water to give a little dilution. The purpose of adding honey is to add a little bit of sweetness, and then because there is no oil in the cake, the texture is dry, and honey has the effect of moisturizing and adding flavor. To make a sponge cake with whole egg whipping without foam, the temperature at which you whip the eggs is very important. Whip under hot water, any hot water between 45-60 degrees Celsius is fine, because you have to separate the tubs, so the actual temperature of the egg mixture will be a little lower than the temperature of the hot water tub. This is to keep the whipping stable, so don't be lazy!
Oil-free and sugar-free cupcakes
Materials: 2 eggs with shells 65g, 55g of gluten flour, 10g of honey, 10g of cold water
Quantity: 4 (paper cups 7cm diameter, 6cm diameter, 5.5cm high)
Baking: 150 degrees upper and lower heat for 20 minutes
Production process:
1. Low gluten flour, eggs ready, honey and cool water into a bowl;
2. Boil a pot of water, hot but not yet bubbling state, remove from the heat; first honey cool water bowl over water to melt melt;
3. With a thermometer to measure the temperature of the water, it has been lowered to 60 degrees, the egg bowl in the water basin;
4. First, use an electric mixer to whisk the egg at high speed, to be the volume of the egg, expand, lighten the color of the egg, and then put the honey into a bowl of water. The honey water solution will be poured into the egg paste after the volume of expansion, light color;
5. High-speed whipping for about 30 seconds, and then turn to low-speed whipping, so that the egg paste is delicate and no obvious air bubbles, lift the whisk, the egg flow down the stroke of 8, 10 seconds are not disappeared; and then continue to low-speed clockwise slow whipping for a minute, so that the egg paste is more delicate;
6. Come to look at the temperature, at this time the temperature of the hot water is still at 46 degrees, the egg paste is still at 46 degrees. The temperature of the hot water is still at 46 degrees, the temperature of the egg batter is also at least 40 degrees;
7. Preheat the oven at 150 degrees up and down, and then sift the low gluten flour into the egg batter;
8. Use a spatula to mix up and down evenly, because I did not put the sugar, but only a little bit of honey water, so you will hear the sound of the puff of the bubbling sound, it does not matter, the hand quickly mixing on the hand; if you put the regular sugar 60 grams, this defoaming is not noticeable;
9.
9. Spoon the cake batter into baking paper cups, 7 or 8 minutes full;
10. Place the cups in the middle of a preheated steam oven at 150 degrees Celsius for 20 minutes; remove the cups from the oven and turn them upside down on the countertop without inverting them.
Apple chatter
1. This cake is a whole egg whipped sponge cake, because there is no sugar involved, so the stability of the batter is poor, sifted into the flour will be defoaming phenomenon; if you use the regular amount of sugar, the stability of the batter will be excellent, because the temperature is very good when the batter is whipped, and the batter's fineness is also good; but taking into account that to the elderly to eat, so only a little bit of honey. So the fish and the bear's paw please choose;
2. I used the North American Appliance ACA's 25 steam oven, so I only used 150 degrees up and down for 20 minutes, the capacity of the cake cups, please refer to the foregoing text, the baking time and temperature, please adjust according to the actual situation of their own oven.
The cupcakes baked in advance are great for breakfast the next day.
"Make beautiful meals with love, record the beauty with heart; present the mellow flavor of ingredients with simple practice." I am Meggy Dancing Apple, a national-level health manager and a full-time mom. Here, there are both fast and nutritious home-cooked meals and simple and practical home baking. Your attention, likes, retweets, favorites, and comments will give me an endless source of creativity and motivation to share! Happy to meet you, may happiness and deliciousness always accompany you and me!