In life, we can often see all kinds of delicious food, and there are all kinds of things in the world. Especially as a chef, I see all kinds of different foods coming into my eyes almost every day. I'll try two of everything. It tastes different. Especially the food of one of the cakes is very unique. The whole process does not need to add a drop of water. Not only is the color beautiful, but it smells good in the oven. It is still full of fragrance, which makes people swallow saliva and want to take a big bite. Its name is "anhydrous shortbread".

Then someone must be curious at this time. What should I do since the anhydrous shortbread is so delicious? In fact, the practice of waterless cake is not that complicated. The point is that the eggs should be delivered to the right place, so that the cake will be fragrant and swollen. And how far can eggs be delivered? If it is sent away with chopsticks, this process takes about five minutes, and it is constantly stirred until the color changes obviously.

The following words are not much to say. Today, I will share with you the specific steps and details of anhydrous cake. I will use the simplest words to express it, so that everyone can understand and understand it. Watch it with me.

Prepare the materials

Ingredients: low-gluten flour100g, four eggs.

Accessories: 50g of fine sugar, 3 drops of lemon juice or white vinegar, 0/5g of corn oil/kloc-0, a little black sesame.

Manufacturing steps of anhydrous shortbread

Step 1: Beat the eggs into a large bowl, add fine sugar and 3 drops of lemon juice or vinegar (adding vinegar can make the eggs not fishy, and the delivery effect will be better), and stir them with electric egg beater high-speed gear.

Step 2: Beat the eggs until the volume expands and the color turns white, and then continue to beat them at low speed until they are fine and have no big bubbles, which is equivalent to beating them (if you don't use an egg beater in this process, it is best to beat them in turn when you beat them manually).

Step 3: Sieve the flour, add it into the egg mixture (the sifted flour will be more delicate), stir the flour evenly, and at the same time rotate the large bowl until it is not granular (the movement range should not be too large, which will affect the taste).

Step 4: Then pour the prepared batter into a mold that has been brushed with a thin layer of oil in advance (the oil-coated mold is easier to demould later), and each one can be poured for seven minutes (it can't be filled up, but it will swell out later). After pouring in the batter, sprinkle a little black sesame seeds on it to increase the flavor and color.

Overview of anhydrous shortbread

Through the above steps, I believe many people have a deeper understanding of the practice of anhydrous cake. In fact, the practice of anhydrous cake is somewhat similar to Qifeng cake, and the whole process needs special details. Especially when stirring, you must not stir, otherwise it is very easy to defoam, so it will not swell after baking, which will greatly affect the appearance and taste. When choosing flour, you can't use high-gluten flour, but you'd better use ordinary low-gluten flour, so that noodles will be more fragrant.