When I went out during the holiday, I saw the people who bought peach cakes and cakes in front of the pastry shop in online celebrity on the roadside waiting in a long line silently. I had previously discussed with my friends why the peach cakes in this shop were so crisp. So delicious? My friend said that it is mainly oily, so it will be crisp … However, because the peach crisp is baked, dry and crisp, it really doesn't feel greasy when eaten in the mouth. Just look at your hands after eating, and it is full of oil stains. People who want to lose weight in the spring had better eat less.

Apart from peach crisp, anhydrous cake is also one of the cakes that many people like to eat. When I was a child, I called this cake "Cao Cake" and later called it "Cake". In fact, this cake is made of eggs and low-gluten flour as the main materials without adding water. The raw materials are simple and the making process is convenient. 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 almost the same as that of low-gluten flour. In addition, when eggs are sent, you can also use whole eggs to send them. Below, I will introduce this method in detail:

Ingredients: 4 eggs, 6g fine sugar, 1g+ ordinary flour+2g potato starch (or 12g low-gluten flour), 3g corn oil, white vinegar and raisins

How to make it:

1: Sit a pot on the fire first. Then put the big bowl in 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 whisks the egg mixture until it bubbles, adding 2g of white sugar; Then continue to send, and when small bubbles appear, add 2 grams of white sugar; Continue to send until the fine bubbles disappear, and then add 2 grams of white sugar. [Note in this step: 6 grams of white sugar is put in three times. In the process of sending, you can see that the color of the egg liquid gradually changes from yellow to milky yellow (near milky white), while the foam changes from rich and rough to delicate until it disappears.

3: About 15 minutes, the egg liquid is milky and delicate. When you lift the beating head, the falling egg liquid has a certain accumulation feeling. Draw a number 8 on the batter, keep the trace for about 5 seconds, and the egg liquid will be sent away.

4: sift 1g+ of common flour and 2g of potato starch for three times and add them into a large bowl. Mix the flour and egg liquid by stirring and cutting until there are no particles. [Note in this step: stirring by turning and cutting is to prevent excessive defoaming of egg liquid. ]

5: Add 4g corn oil and appropriate amount of raisins, and mix them evenly.

6: Pour the cake paste into the mold, and then put some raisins on the surface. Put it in an oven preheated in advance and bake at 17℃ for about 3 minutes.

7: After the baked cake is demoulded, it can be eaten by cutting it into small pieces.

1. When the whole egg liquid is sent, it is best to sit under the bowl with hot water, so that it can be sent better and faster; However, the good state of whole egg liquid is not like that of 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, the color becomes milky yellow (near milky white), and there is no foam. Just draw numbers on the batter and keep the traces for about 5 seconds.

2. The whole egg liquid will take longer than the egg white. I used electric egg beater for about 15 minutes.

3. Although the volume of whole egg liquid becomes larger after being sent, 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 and cutting, 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-colored and tasteless 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 power 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 swell during baking, just pour the egg liquid until it is seven minutes full, 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 the family can eat it more safely and healthily, and eat it with milk at breakfast or coffee and black tea at afternoon tea, which has a unique flavor. Compared with those sold outside, it is really delicious and not expensive. Friends who like it may wish to try it.

The daily daily necessities of rice, oil and salt make us lose the feeling of "if we first see" trivial and complicated cooking, but yet, "regardless of gains and losses, forgetting myself and enjoying it" is still our unremitting pursuit every day. I'm a turtle lying on the window watching the rain. I love life and food. I share the delicious food and stories with you. If you like me, I'll pay attention! ~ like it! ~ support me ~-~