How can eggs be served without sugar and xylitol? My answer is: eggs can be sent away without adding any seasoning.

1. First of all, everyone should know how the eggs are sent. It is the quick stirring of the egg beater that mixes the air in the egg liquid, which is the state of sending the eggs. The sending of eggs is different from the fermentation of bread, which is mainly done by yeast. The sending of eggs is mainly made by baking cakes. Eggs are commonly used as food raw materials in baking. The performance of eggs in baking is mainly reflected in its emulsification. The emulsification of eggs is mainly accomplished by soft phospholipids in egg yolk. Soft phospholipids can absorb more water and oil, which will also make cakes more soft and delicious. The second is the foaming property of protein, which is what I just said about the egg. The third is bonding. Coagulation is done by protein in the egg. When protein is heated and solidified, it will keep our cake intact.

2. Adding white sugar or xylitol, as well as salt, is an auxiliary function, not a decisive one. The role of eggs in baking is to improve the nutritional value of baked food. Eggs contain a lot of protein and vitamins, and people with high cholesterol in egg yolk should control their intake. Increase the egg flavor of bread, cakes and other foods, whether sponge cake or Qifeng cake, there is a strong egg flavor. Make the color of the cake more beautiful and increase the softness. After the cake is baked, the surface color is the result of the interaction of eggs and sugar. Adding eggs to bread will make the bread softer and more delicious. Let's share with you the practice of the home version of sponge cake! Sponge cake is made of whole eggs.

=== Sponge cake = =

Cake formula: 3 eggs, 75g sugar, 17g salad oil, 2g water, 7g low-gluten flour, 2g corn starch and .5g salt.

production method: 1. Put the eggs together with sugar, salt, salad oil and water, first stir slowly with an egg beater until the sugar and salt melt, and then stir quickly until the egg liquid starts to rise, becoming milky white, with obvious physical strength and obvious water ripples on the surface.

2. sift the low-gluten flour and corn starch together, take one third of the beaten egg liquid, pour in the sifted flour, stir well, and then pour in one third of the remaining egg liquid and stir well. Pour the batter back into the eggs and mix well.

3. Pour the stirred cake paste into the cake mold. The dosage in this formula can make a six-inch cake. Preheat the oven at 18 degrees and put it at the bottom of the oven, and bake for about 2 minutes. If the surface is heavily colored, it can be covered with a layer of tin foil. Protect the surface of the cake from being burnt.

Tips: It's easy to send eggs to cake making, but you can't make soft cakes just by sending eggs. The most important thing is to add flour to the sent eggs, so how to stir them so that they don't defoam. It can be said that the key to cake making is not to let the sent eggs defoam. I divided the sent eggs three times in the making process, but it doesn't matter if they defoam during the first two times, and it doesn't matter if they are mixed into batter, so you don't have to worry about how to stir them. As long as there are no mistakes in this step, the chances of success of the cake are great.