A cake without water, as its name implies, is a cake made without water. It is mainly made of eggs, flour, sugar and other materials. This kind of cake is soft and sweet in taste, simple in taste and deeply loved by everyone. Anhydrous cake is a relatively healthy small cake, with no water and no added oil.
No water is needed to make anhydrous cake, and egg liquid is mainly used as the raw material of the whole cake. The foaming characteristics of protein are used to make the air full of bubbles, and the air expands when heated to make the cake expand. The principle is very simple, in fact, it is also very simple to make. Water-free cake is different from Qifeng cake, which mainly adopts the whole egg delivery method, that is, the whole egg delivery method, because the whole egg delivery needs to master skills and methods to succeed, because of the influence of egg yolk. A seemingly simple anhydrous cake, in fact, many people may fail when making it. What is the reason for the failure? How can we kill success more easily?
As the name implies, whole egg delivery is to deliver the whole egg, which is the most commonly used delivery method in baking. This method also has advantages and disadvantages. Its advantages are that there is no need to separate the egg white from the protein when it is delivered, the baking time is relatively short after delivery, and the cake is carefully organized and has a strong egg fragrance.
The disadvantage of sending whole eggs is that it is more difficult than sending eggs alone, because the lipid in the yolk will break the bubbles in the bad guys, so it takes a little longer than sending whole eggs, and the stability after sending them is also poor.
In order to make it easier to send the whole egg successfully, we should also use some skills, that is, send the whole egg to the opposite side of the water, because raising the temperature can reduce the tension on the surface of the egg, which makes it easier to send it. The whole egg should be delivered through water. You can slowly heat it with cold water, and turn off the heat when it reaches a certain temperature. The other is to use warm water directly, and it is necessary to pay attention to the fact that the water temperature is not too high, which is easy to burn the egg liquid on the edge.
In addition to water distribution, the amount of sugar is also the key to affect the egg liquid. The higher the sugar content of egg liquid, the easier it is to make hair, and the stability of bubbles in egg liquid is relatively stable. At the same time, it can increase the moisture of the cake. Because it is not suitable to add too much liquid to the whole egg, the cake made by separating eggs tastes drier and the amount of sugar cannot be easily reduced, so the whole egg will easily fail, even if the cake is successful, the taste is poor.
As long as you master the tricks and skills, it is easy to operate the whole egg pie, but the failure rate of the whole egg pie is relatively high for beginners. Then let's share another simple making skill for beginners, that is, separate the egg white from the egg white. First, add the white sugar to the egg white until it is difficult to foam, then add the egg yolk, and continue to make it for 2 minutes. After making it, sieve in the flour and stir well. This operation hardly failed, but it was one step more than the whole omelet.
Master the skills of whole egg pie, and try again. In order to enrich the taste of monotonous cupcakes, we can add some different materials to enrich the taste during the production process. Today, we use lemons to make this waterless cupcake. The refreshing fragrance of lemon and the fragrance of egg are combined together, which is nutritious and healthy, and the method is very simple. As long as you master the skill of whole omelet, novices can succeed easily. Next, share this simple and delicious lemon anhydrous cake. It is better to know it than to buy it.
Anhydrous lemon cake needs 4 eggs, low-gluten flour 120g, 70g fine sugar, 5g lemon peel, salt 1g and a little lemon juice.
Step 1: Weigh the required materials, wash the lemon with salt and dry the water, peel off the lemon peel, only remove the yellow part and white part inside, and cut the lemon peel into dander for later use.
Beat the eggs into a water-free and oil-free glass bowl, drop a little lemon juice to remove fishy smell, break the eggs with electric egg beater, pour in fine sugar, and send them in warm water until the egg liquid turns white and becomes bigger. Lift the eggbeater, the egg liquid is smooth and delicate, and the eight characters will not disappear.
There are two points to note here. First, if the eggs used are normal temperature eggs, if they are refrigerated eggs, they should be kept at room temperature for at least two hours. Another is that the whole egg is most likely to be sent at 37 degrees, so it is recommended to send it with warm water, which is best controlled between 36 degrees and 38 degrees.
Step 2: After the whole egg is beaten, pour in the pre-screened flour and mix well with the egg. Pay attention to the technique of stirring the batter, don't stir in circles, scoop up the batter and feel it fall off, and stir until there is no dry powder. Don't stir too much to avoid defoaming. After mixing well, pour the lemon peel into a bowl and mix well.
Step 3: After the batter is mixed well, pour the batter into the piping bag and squeeze it into the cake paper cup. If you don't have a cake paper cup, you can use the mold of company 6 or 12. After the egg liquid is poured out, sprinkle a little black sesame seeds on the surface, or sprinkle a little lemon dander as decoration. Preheat the oven in advance and bake at 170 degrees for 20 minutes until the surface is golden.
Tips 1。 Eggs for whole eggs must be normal temperature eggs. If eggs are refrigerated, they must be kept at room temperature for more than 2 hours.
2. The most successful skill to send whole eggs is to send them by water. The water temperature is preferably around 37 degrees. Too low temperature has no effect on sending them. If the temperature is too high, the egg liquid will be cooked, so be sure to control the temperature.
3. The addition of sugar also plays an important role in delivering eggs. The more sugar you add, the easier it is to lay eggs. If less sugar is added, the taste of the finished cake will become worse, and it is easy to cause the egg liquid to fail.
Conclusion As a daily snack, cupcakes are very popular for breakfast and dinner. Especially for office workers or students who are short of time in the morning, the convenience and sweetness of the cake have become the best choice. Compared with the cake bought outside, it is healthy and economical to make it yourself. Keys are simple to make. Ok, that's all for today's sharing. Thank you for reading!