We can often see all kinds of delicacies in our lives. There are all kinds of delicacies from all over the world.

Especially as a chef, I see all kinds of different delicacies coming into view almost every day. I will try a few bites of each kind, and the taste is different.

In particular, one of the pastry delicacies is made in a very unique way. There is no need to add a drop of water in the whole process. Not only does the color look beautiful, but the aroma when it comes out of the oven is not only fragrant, but also fills the room with fragrance.

I swallowed hard and wanted to take a big bite. Its name is "waterless crispy cake".

So at this time, someone must be curious. Since the waterless crispy cake is so delicious, how should it be made?

In fact, the preparation of waterless cake is not very complicated. The key is to beat the eggs in place. Only in this way can the cake be fragrant and expand.

And how far should the eggs be beaten?

If you use chopsticks to whip it, this process will take about five minutes and keep stirring until it changes color obviously.

Without further ado, today I will share with you the specific steps and details of the waterless cake. I will express it in the simplest and most understandable words so that everyone can understand and understand it. Come with me, friends.

Read on.

Preparation Ingredients: 100 grams of low-gluten flour, four eggs Accessories: 50 grams of fine sugar, three drops of lemon juice or white vinegar, 15 grams of corn oil, a little black sesame seeds Step 1 of the waterless crispy cake

Break the eggs into a larger bowl, add fine sugar and 3 drops of lemon juice or vinegar (adding vinegar can make the eggs less fishy and the beating effect will be better), stir with an electric egg beater at high speed. Step 2

. Beat the eggs until they are swollen in size and white in color, then turn to low speed and continue beating until they are fine and smooth without big bubbles. (If you do not use a whisk for this process, it is best to alternate between two when beating manually.) Step 3.

At this time, sift the flour and add it to the egg liquid (the sifted flour will be more delicate in the entrance), mix the flour evenly using stir-frying techniques, and at the same time turn the large bowl until there are no grains (the movement range should not be too large, which will affect the taste)

Step 4. Then pour the mixed batter into a mold that has been brushed with a thin layer of oil in advance (the mold that has been brushed with oil is easier to demould later). Pour into each half of the batter (do not fill it to the top).

, will expand later).

After pouring the batter, sprinkle a little black sesame seeds on top to increase the fragrance and color. Step 5. The final point is here. Preheat the oven to 160 degrees, put the mold into the oven, and bake it for 20 minutes (this process

Always pay attention to the changes in the oven, and you can take it out and eat it when it turns golden.) Summary of Waterless Crispy Cake Through the above steps, I believe many people have a deeper understanding of how to make waterless cakes.

In fact, the steps of making anhydrous cake are somewhat similar to that of chiffon cake. The whole process requires very high details.

Especially when stirring, we must not stir, otherwise it will be very easy to defoam. If it does not expand when baked later, it will greatly affect the appearance and taste.

When choosing flour, you cannot use high-gluten flour. It is best to use ordinary low-gluten flour, so that the flour will have more flavor.