Low powder 100g

28 grams of corn oil

Hot water 16g

28 grams of fine sugar

20g milk powder

50 grams raisins

Angel aluminum-free baking powder 2g.

Soda powder 1-2g

Method for making healthy milk-flavored raisin shortcake (without butter)

Soak raisins in hot water until soft, wash and cut into small pieces for later use.

Powder mixing (low powder, milk powder, baking powder, baking soda)

Add fine sugar 16 g hot water and stir to melt (fine sugar can be reduced or added according to your own taste, and the amount of 28 g is still a little sweet for me. ), then add vegetable oil and stir well.

Sieve the powder into (3), then add chopped raisins, stir well, put on disposable gloves and rub into balls. Note that because of the different water absorption of flour, if it is too dry, you can add a little water or oil until it can agglomerate.

Divide the dough into 10g portions and knead into balls. Place them on a baking tray and cover them with oiled paper or tin foil, leaving a gap between each ball.

Preheat the oven to 170 degrees. Press a fork on the ball and make it into a round cake with a pattern on it. Bake in the oven for 12 minutes, depending on the temperature of each oven.

The practice of oil-free sponge cake (easy for beginners to remember and learn the whole souffle cake embryo)

material

60 grams of low-gluten flour

60 grams of fine sugar

Eggs 120g (two)

Milk 30 grams

Two cooking pots, one big and one small.

Frozen eggs are thawed first (that is, returned to room temperature).

Sieve with low powder, and weigh fine sugar and milk separately for later use. Oil-free sponge cake (novice can easily remember and learn the whole souffle cake embryo) Steps 1

Knock the eggs into a small cooking pot (the pot should not be too small, because the eggs will swell more than 2 times after being sent away, so choose a pot that is more than 3 times higher than the egg liquid). If the room temperature is below 15 degrees, pour half a basin of warm water into the large wok, and then put the small wok into the hot water in the large wok (you can skip this step if the room temperature is not low). Oil-free sponge cake (easy for beginners to remember and learn the whole souffle cake embryo) Step 2

Add fine sugar in batches. Kill with electric egg beater at low speed for five minutes, and then turn to high speed when the egg liquid turns white. In the process of delivery, one hand holds the eggbeater and the other hand holds the small cooking pot, which slowly rotates in the same direction with the buoyancy of water, so that the bubbles in the egg liquid will be sorted out more and more finely. Until the egg paste expands to more than three times its original volume, you can see that the lines dripping on the surface of the egg paste will not disappear immediately, and the bubbles in the egg paste are basically stable (try to draw a circle with the flowing paste, and the circle can obviously protrude on the egg paste). Move the big bathtub. Oil-free sponge cake (novices can easily remember and learn the whole souffle cake embryo) Step 3

Sift the low flour into the egg paste at least three times and quickly cut the flour into the egg paste. A hand-held scraper is used for stirring. When stirring, insert the bottom of the egg batter at a 60-degree oblique angle, pull it to the other side, and then turn it up to let the batter flow down. Then the other hand-held wok rotates at a small angle in the same direction and stirs again. Repeat this action until there is no dry powder (successful whole egg batter should be as thick as salad dressing after lifting the scraper, and grow into flakes and drops). Oil-free sponge cake (novices can easily remember and learn the whole souffle cake embryo) Step 4

Preheat the oven 170.

In the result of the fourth step, slowly add the milk several times and mix it into a smooth egg paste. The fifth step of oil-free sponge cake (easy for beginners to remember and learn the whole souffle cake embryo)

Pour the batter into a 6-inch non-stick mold, lift the cake mold to the height of your fist, then loosen your hands and let the mold fall gently on the table. Repeat 3 to 5 times to shake out the big bubbles in the batter. Oil-free sponge cake (novices can easily remember and learn the whole souffle cake embryo) Step 6

Put the cake paste in the middle and lower layers of the oven at 170℃ and bake it up and down for 25 to 30 minutes. On the way, I found that the surface of the cake was painted deep enough, so I covered it with tin foil to prevent the surface from being painted too deep. Oil-free sponge cake (novices can easily remember and learn the whole souffle cake embryo) Step 7

Take out the baked sponge cake immediately, shake it twice on the table to smooth the surface, then air it on the baking net, cool it and demould it. The eighth step of oil-free sponge cake (easy for beginners to remember and learn the whole souffle cake embryo)

Sponge cake is full of elasticity. If you eat it directly, just cut it with a knife and divide it into small pieces. Don't worry, it will really recover its original height like a sponge. Used to make birthday cake, cut into 1cm thick slices. Coat the surface of the sandwich with light cream, and put fresh fruits with bright colors inside (hard fruits are not recommended, which will affect the cutting effect). Finally, coat the cream, pile the fruits on the surface of the cake according to your own creativity, and mount the favorite flower shape on the side. Oil-free sponge cake (easy for beginners to remember and learn the whole souffle cake embryo) Step 9

skill

In order to ensure the consistent quality of sponge cake every time, I suggest you weigh the eggs first, and then calculate the weight of other ingredients according to the proportion. After all, there are no two identical eggs in the world.

If the egg paste is stable, you don't have to worry about defoaming after mixing the flour (of course, it will be slightly reduced). For new friends who don't know how to mix dough, there is a small private recipe (I didn't dare to write it down because I was afraid of being criticized by experts, but I used it when I was a beginner, and it felt good), that is, first leave the flour in the material in 1/3, sieve the rest directly into the egg paste for the fourth step of stirring, and finally add the milk in the ingredients and the remaining flour into the egg paste to stir together, so that it won't be too much to operate. But it is still very important to practice the technique of mixing powder well. Don't be too lazy! ^_^

I believe everyone has used it for a long time, and the bottom of the cake is broken after demoulding ~

The sponge cake in the picture is baked with a movable bottom mold, and a piece of bread with the movable bottom facing upwards is covered with tin foil. The cake after demoulding is easy to come out of the perfect bottom mold, and it is easier to clean the mold. This practice is not applicable to Qifeng cake. )

Milk can be replaced by liquid with the amount of oil, water, fruit juice and so on. You like it, and the effect is slightly different. Sponge cake is easy to succeed with the help of air and sugar, so novices who want to succeed as soon as possible are advised not to cut sugar at will! Of course, after enjoying the success, everyone can gradually reduce the sugar to an acceptable level.