If you can't eat sugar in cake making, you can use xylitol instead. The dosage can be the original amount of sugar. Xylitol as dessert is a popular one recently? Sugar free? Substitutes, with low calories, will not cause dental caries and will not cause blood sugar to rise, so they are deeply welcomed by people.

If you want to do it? Sugar free? The cake can be completely replaced by xylitol according to the same amount of sugar in the formula. The sweetness of xylitol is similar to that of white sugar. If you don't like it too sweet, you can reduce it. However, it should be noted that xylitol is not sugar after all, and it does not have the characteristics of sugar. The taste of cakes made of xylitol seems to be a little worse than sugar.

Learn about xylitol and then learn about white sugar. White sugar is divided into fine sugar and coarse sugar. Generally, we are all exposed to fine sugar. Fine sugar is widely used in baking, such as making cakes or cookies, because it is easier to blend into dough or batter.

Coarse sugar is basically used to make the crust of biscuits, such as butterfly crisp, etc. The particles of coarse sugar can increase the taste and texture of biscuits, and coarse sugar can also be used to make syrup. However, coarse sugar is not suitable for making cakes, cookies, bread, etc., because it is not suitable for dissolution, so it is easy for particles to remain in the products.

If you are a novice in baking, you can try to make some xylitol old-fashioned cakes, which are very simple and use less ingredients. The raw materials are: 3 eggs, 60 grams of low-gluten flour, 60 grams of corn oil or other tasteless cooking oil, and 30 grams of xylitol.

The steps are as follows:

Beat the eggs into an oil-free and water-free basin, pour xylitol into it, and beat them with an eggbeater until the strokes don't disappear immediately;

Then sieve the low-gluten flour and stir it up and down evenly with a scraper, as long as there are no dry flour particles;

Pour corn oil into the mold and stir it evenly, and then coat a layer of corn oil on the mold or paper cup to facilitate demoulding;

Pour the batter into a cake mold or paper cup, fill it for 8 minutes, then shake out bubbles and put it in the oven. The oven should be preheated at 160 degrees in advance and baked for about 20 minutes. The baking time varies from oven to oven, and it can be taken out when the baking surface is slightly yellow, and it tastes better after cooling.