If you have nothing to do at home on the weekend, you might as well try making anhydrous cake. After taking it out of the oven, I found that the waterless cake was very loose. What was going on? What should you pay attention to when making waterless cakes? Why are waterless cakes too dry and greasy?

Waterless cakes do not release water, so they often stick to the mold. In order to avoid this, a large amount of oil will be brushed into the mold to prevent adhesion. , difficult to demould. Such anhydrous cake will be greasy.

The main ingredients of anhydrous cake are eggs, sugar and flour, which are basically the same amount. However, if there are too few eggs or too much flour, the anhydrous cake will be too dry.

Production method:

1. Materials:

The following materials can be used to make 10-12 pieces.

A. 3 whole eggs;

B. 80 grams of sugar;

C. 1/4 tsp of vanilla extract (optional or omitted) low Gluten flour;

D. 100 grams of low-gluten flour;

E. 2 tablespoons of oil, 3 tablespoons of honey (can be adjusted according to the thickness of the batter);

The above large spoon is 15ml, and the small spoon is 5ml.

2. Method

1. First mix A and B and heat it to about 40 degrees, then beat with an electric egg beater (it is the standard beating state, the egg foam is thick and fluffy, and the fingers are lifted Drop one drop for about two seconds);

2. Add C and continue to beat until evenly mixed (it does not take a long time)

3. Add oil and honey in portions (must be a spoonful After adding, mix well and then add another spoonful. You can mix directly with an electric egg beater at low speed).

4. Sift in the low-gluten flour and mix well. If you don’t have a rubber knife, mix it with your hands. Mix it like flipping through a book. Be sure to stir gently and mix well. Do not over-mix to avoid gluten; mix well. The batter is thicker and does not defoam much. Then use a spoon to pour 3/4 of the paper cup into the cup.

To make it more delicious, you can also add some soaked raisins. Add the raisins when the batter is 1/4 high, and then continue pouring the batter until it reaches 3/4 high. In this way, the raisins are sandwiched in the cake center.

5. Preheat the oven to 170 degrees and bake on the middle shelf for 20-25 minutes. Why are waterless cakes loose when baked? 1. Insufficient whipping of protein Retraction occurs in the cake, causing the baked cake to be out of shape and very thin, and the cake will become concave downwards.

Solution: Beat the egg whites until they become dry and foamy. Lift the head of the egg until the egg whites form short, upright sharp corners. 2. Insufficient amount of sugar

When making cakes, white sugar is mainly used to beat egg whites, so that the egg whites are whipped more delicately and smoothly. If the amount of sugar is insufficient during the process of making cakes and beaten egg whites, it will cause Not only will the cake appear concave, collapsed, and hardened, but it will also cause the cake to be less fluffy, collapsed, have poor taste, and have poor color.

Solution: Increase the amount of sugar when beating egg whites to increase the sweetness of the cake and improve the color of the cake surface. During the baking process, the cake surface turns brown and emits fragrance. Fills the gaps in the cake, making the batter smooth and delicate, with a soft texture. 3. Insufficient baking temperature

During the process of making cakes, insufficient temperature in the oven will cause the cake to become deformed and collapse. If the cake weighs less than 100g, it needs to be baked in a 160-degree oven for 18 seconds. About minutes, the upper and lower heat are the same size; if the weight is between 100g and 450g, it needs to be baked in a 180 degree oven for 30 minutes, and the lower heat is larger than the upper heat; if the weight exceeds 450g ~ 1kg, it needs to be baked in a 190 degree oven for 45 minutes About 10 minutes, the lower heat will be stronger than the upper heat.

Solution: You can refer to the above oven temperature schedule for making cakes and adjust the temperature of the oven to make the cake fluffy without sinking.

How to store anhydrous cake

1. Wrap the cake in plastic wrap and place it in a cool and ventilated place, or in the refrigerator. Although the above method of preserving cake freshness seems very simple, it is difficult to operate. Not all cakes are suitable for these methods. In fact, the best way is to put them in the refrigerator or put them in the cake cabinet.

2. Wet a kitchen paper towel and wring it out slightly so that no water drips. Because paper towels cannot be laid directly on the cake, you can use other cardboard shells behind the calendar paper to make a cylinder to surround the cake, with the height slightly higher than the cake body. Cover with a damp paper towel and wrap in plastic wrap.

3. Cut the apples into pieces, then put them in the cake box and store them together with the cake. They will still be delicious the next day! Cake put together with apples not only retains moisture, but the aroma of apples also makes the cake more fragrant!