Besides peach crisp, waterless cake is also one of the cakes that many people like to eat. When I was a child, I called this kind of cake "Cao Cake", and later it was called "Cake". In fact, this cake is made of eggs and low-gluten flour without water. Simple raw material and convenient manufacture. It is very easy to make it at home. If there is no special low-gluten flour for cakes at home, you can use ordinary flour and starch instead. I have tried it several times, and the effect is similar to that of low-gluten flour. In addition, when sending eggs, you can also send the whole eggs together. Below, I will introduce this practice in detail:
Ingredients: 4 eggs, 60g fine sugar, 100g+ common flour +20g potato starch (or 120g low-gluten flour), 30g corn oil, white vinegar and raisins.
Production method:
1: First, sit a pot of hot water on the fire. The water need not be too hot, about 50 degrees, and you can feel the heat with your hands; Then put the big bowl into the water, beat four eggs into the bowl, and add a few drops of white vinegar to remove the fishy smell of the eggs.
2. electric egg beater high-speed whipping, whipping the egg liquid until it bubbles, adding 20g of white sugar, and then continuing to whip; when bubbles appear, adding 20g of white sugar; Continue to send until the bubbles disappear, and then add 20 grams of sugar. [Note in this step: Put 60 grams of sugar in three times. In the process of delivery, we can see that the color of the egg liquid gradually changes from yellow to milky yellow (close to milky white), while the foam changes from rich and rough to delicate until it disappears.
3: about 15 minutes, the egg liquid is white and delicate. When you lift the eggbeater, the falling egg liquid has a certain sense of accumulation. Draw a number 8 on the batter, keep the trace for about 5 seconds, and the egg liquid will be sent away.
4: Ordinary flour 100g+ 20g potato starch are sieved three times and put into a large bowl. Mix flour and egg liquid by stirring and cutting until there are no particles. [Note in this step: The purpose of turning and stirring is to prevent excessive defoaming of egg liquid. ]
5: Add 40g corn oil and appropriate amount of raisins and mix well.
6: Pour the cake paste into the mold, and then put some raisins on the surface. Bake in a preheated oven at 170℃ for about 30 minutes.
7: After the baked cake is demoulded, it can be cut into small pieces to eat.
1, when the whole egg liquid is delivered, it is best to sit under a bowl with hot water, which can deliver it better and faster; However, the good state of whole egg liquid is not like protein, and there will be small sharp points that will not fall. When the whole egg liquid is sent away, the volume of the egg liquid becomes several times larger, and the color becomes milky yellow (close to milky white) without foam. Just draw a number on the batter and keep the trace for about 5 seconds.
2. The killing time of whole egg liquid will be longer than that of protein. I use electric egg beater for about 15 minutes.
3. Although the whole egg liquid becomes larger after it is delivered, it is normal that some defoaming will occur after adding flour and corn oil, resulting in a slight shrinkage of the volume. It should be noted that after adding flour and corn oil, it should be stirred by turning, which can reduce more defoaming and increase the fluffy degree of the cake.
4. In order to prevent the cake from having a little fishy smell or other peculiar smell, you can add a few drops of white vinegar to the egg liquid to remove the fishy smell; Try to use light and odorless oils, such as corn oil, soybean oil and olive oil. In order to improve the taste, a proper amount of raisins and dried cranberries can be added or not.
5. The firepower and time of the oven need to be adjusted according to the specifications of the oven at home. The oven I use is a mini version, which takes a long time.
6. In addition to using the cake mold, you can also use the cake paper cup, because the paper cup is small and the cake will expand during baking. Just pour in the egg mixture for seven minutes and the baked cake will be more beautiful.
The homemade anhydrous cake is simple in ingredients and convenient to make. The key is to make it without additives and less oil, so that families can eat more safely and healthily. Breakfast with milk or afternoon tea with coffee and black tea has a unique flavor. Compared with those sold outside, it's really delicious and not expensive. Like a friend might as well give it a try.
Every day's daily necessities make us lose the feeling of trivial and complicated cooking, but "regardless of gains and losses, forget about enjoyment" is still our unremitting pursuit every day. I am a turtle lying on the window watching the rain. I love life and food. I share food and stories with you. If you like me, I will pay attention! ~ like it! ~ support me ~-~