Oil-free and sugar-free small cakes, the elderly and people with high blood sugar especially like to eat them. They are soft, fluffy and will satisfy their cravings. Besides being fun to make cakes at home, you can adjust the formula according to your family's tastes and needs.

My mother is 76 years old and lives a very careful life. She always watches me not to throw away any leftovers, so I try not to waste them.

I usually like to make cakes. In order to ensure the success rate, I can’t add less sugar.

I like to cook it, but I don’t like to eat it. My children often get tired of eating it, so in addition to giving it to my uncle and his family in the same community, I occasionally keep a few for myself.

But even if you only keep a few, there will still be leftovers, because the children eat directly after school, so there is no time to eat cake!

You won’t be hungry if you get up early and eat cake.

So this cake has really become a "toy" for me to practice my skills.

At this time, it's my mother's turn to "clean" these desserts.

My mother is old, her metabolism is slow, and her blood sugar is a little high. She usually takes medicine and exercises to control it.

The elderly like to eat cakes, firstly because they are afraid of waste, and secondly because they really like them, because the cakes I make are soft, fluffy and not too sweet. It is no exaggeration to say that once baked in the oven, the whole house will be filled with fragrance, and the children next door will cry with envy.

Today, I specially made some small cakes for my mother.

Although sugar is very important for the stability of the egg batter, I wanted to try it boldly to see if I could make a cake without oil and sugar.

If there is really no sweetness in the cake, it would be boring and quite unpalatable. It would be better to eat a big steamed bun to make it more interesting.

So I put 10 grams of honey and diluted it with cold water.

The purpose of adding honey is to add a little sweetness, and because there is no oil in the cake, the taste is dry, and honey has the function of moisturizing and adding flavor.

Just do it as you say. If you want the sponge cake to be whipped with whole eggs without defoaming, the temperature at which the eggs are whipped is very important.

Beat with insulated water. The hot water can be between 45-60 degrees Celsius. Because it needs to be separated from the basin, the actual temperature of the egg liquid will be lower than the temperature of the hot water basin.

This is to maintain the stability of the egg liquid, so don’t be lazy!

Ingredients for oil-free and sugar-free small cakes: 2 65g shelled eggs, 55g low-gluten flour, 10g honey, 10g cold water Quantity: 4 (upper diameter of paper cup 7CM, lower diameter 6CM, height 5.5CM) Baking:

Cook at 150 degrees for 20 minutes. Production process: 1. Prepare low-gluten flour and eggs, put honey and cold water into a bowl; 2. Boil a pot of water until it is steaming but not yet bubbling. Remove from heat; first add honey

Put a bowl of cold water in a bowl and melt it; 3. Use a thermometer to measure the water temperature. It has dropped to 60 degrees. Place the egg bowl in the water basin; 4. First use an electric egg beater to beat the egg liquid at high speed, and wait until the egg liquid expands in volume.

After the color becomes lighter, pour the honey aqueous solution into the egg batter; 5. Beat at high speed for about 30 seconds, then turn to low speed to beat until the egg batter is smooth and without obvious bubbles. Lift the egg beater and mark the figure 8 with the egg liquid flowing down, for 10 seconds

will not disappear; continue to beat slowly and clockwise at low speed for another minute to make the egg batter more delicate; 6. Take a look at the temperature. The hot water temperature at this time is still 46 degrees, and the temperature of the egg batter is at least above 40 degrees; 7

. First preheat the oven to 150 degrees, then sift the low-gluten flour into the egg batter; 8. Use a spatula to stir evenly, because there is no sugar, only a little honey water, so you will hear popping.

It doesn't matter if there is a defoaming sound, just stir it with your hands briskly; if you add 60 grams of sugar as usual, this defoaming will not be obvious; 9. Scoop the cake batter into the baking paper cup, and it will be 7 or 8 minutes full.

; 10. Put the cake cup into the middle layer of the preheated steam oven, heat it up and down to 150 degrees for 20 minutes; after taking the cake cup out of the oven, turn it on the countertop a few times without inverting it.

Apple Taobao 1. This cake is a whole-egg whipped sponge cake. Because there is no sugar involved, the stability of the egg paste is poor. There will be defoaming after sifting in flour. If you use a regular amount of sugar, the stability of the egg paste will be reduced.

It is excellent, because the temperature when whipping the egg batter is very good, and the delicateness of the egg batter is also good; but considering that it is for the elderly, only a little bit of honey is added, so please choose between fish and bear paws; 2. I use

It is a 25 steam oven from North American Electrical Appliances ACA, so it only took 20 minutes of heating up and down at 150 degrees. Please refer to the above text for the capacity of the cake cups. Please adjust the baking time and temperature according to the actual conditions of your own oven.

The small cakes baked in advance are also very good for breakfast the next day.

"Create delicious meals with love and record the beauty with heart; use simple methods to present the authentic taste of the ingredients."

I am Meggy, the dancing apple, a national first-level health manager and a stay-at-home mother.

Here, you can find both quick and nutritious home-cooked meals and simple and practical home baking.