A cake made without water.
Can do 10- 12 pieces.
A, 3 whole eggs
B, 80 grams of sugar
C, vanilla extract 1/4 tsp (not needed) low-gluten flour/
D,100g low-gluten flour
E, 2 tablespoons oil, 3 tablespoons honey (adjustable according to the thickness of batter)
The above spoon is 15ml, and the small spoon is 5ml.
method of work
1, first mix A+B and heat it to about 40 degrees, and electric egg beater will send it away (that is, the standard sending state, the egg foam is thick and loose, and the fingers hook up for about two seconds);
2. Add C and continue to mix well (it won't take long).
3. Add oil and honey in stages (be sure to add one spoonful and mix well, and then add the next spoonful. You can directly use electric egg beater to stir at low speed) (This step is compared with the traditional sponge cake recipe. I changed it, adding oil and honey first, and then sieving the flour. Personally, I think it is easier to make the wet substance uniform. In addition, because the egg liquid in front is already sent away, don't beat it for too long, just evenly)
4. Sift in the low-gluten flour and mix well. If you don't have a rubber knife, mix it by hand. Mix it like a book. Be sure to mix it gently and mix well. Don't over-mix it to avoid gluten. The mixed batter is thick, and there is not much defoaming, then pour it into the paper cup with a spoon and it is 3/4 full.
For better taste, you can also add some soaked raisins. Add raisins when the batter is poured into 1/4 height, and then continue to pour the batter to 3/4 height. So the raisins are sandwiched in the heart of the cake.
5, preheat the oven, 170 degrees, put it in the middle layer for 20-25 minutes, and finally be sure to look at it in front of you, because the color is fast.
cupcake
Ingredients: 2 egg yolks, 40g of low-gluten flour, 80g of cream cheese, 40g of sugar, baking powder 1 g, lemon juice10g, salad oil15g, 2 egg whites, 5g of chopped lemon, 2g of milk15g, lemon juice and rum.
method of work
(1) egg yolk and10g sugar are mixed, and salad oil and milk are added in turn; Sieve low-gluten flour and baking powder, add them and stir well.
(2) Add lemon juice to egg white, beat to 9 and distribute, and add 20g of sugar in three times; Add the beaten egg whites into the yolk batter in several times and mix well; Preheat the oven to175 C.
(3) Pour the batter into a paper bag, squeeze it into a 3 cm round cake, put it in the oven, and bake it for 15 minutes.
(4) Cut the cream cheese into small pieces, mix it with10g of sugar, lemon juice, rum and chopped lemon, send it until it is soft and smooth, and sandwich it between two cakes.
Tiramisu
Ingredients: 200g of mascarpone cheese, 5g of rum, 5g of lemon juice, 2 egg yolks, 30g of sugar, 5g of gelatin tablets (1 tablet), 200g of whipped cream, 30g of sugar, 3g of coffee powder, 5g of coffee wine, lady finger (for bottom and sandwich)120g, and cocoa powder.
method of work
(1) Beat mascarpone cheese until soft, add rum and lemon juice and mix well; Soak the gelatin tablets in cold water for 5 minutes to soften them.
(2) Mix the egg yolk with 30 grams of sugar, heat-insulating water (no more than 80°C) until the color turns white and the sugar melts, add the softened gelatin tablets, stir constantly to completely melt the gelatin tablets, and let them cool for later use.
(3) whipped cream and 30 grams of sugar are sent to wet foaming; Mix the above beaten cheese, egg yolk and whipped cream, and stir well to form a cheese paste for later use.
(4) Mix the coffee powder with a little hot water evenly, and add coffee wine after cooling.
(5) Cut the lady finger into appropriate sizes, dip it in a little coffee liquid and put it at the bottom of the mold, then pour half of the cheese paste on it, then put a layer of biscuits soaked with coffee, then pour the remaining cheese paste, knock the mold lightly for a few times to make the cheese paste at the bottom level smooth, and put it in the refrigerator for 4 hours before eating.
(6) Sift cocoa powder on the surface before eating as decoration.