Chinese Food
Sugar free cake
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Grandma Ricky came back from a trip to Xinjiang. She brought a big bag of Xinjiang jujubes. They were all dried by hanging from the village. Although they were not good in appearance, they were really delicious. The dried fruit was thick in flesh, thin in skin and small in core. It was sweet. The most important thing was pure green food. I just want to eat cake recently. So I have this kind of Zaoni Qifeng. It's soft and fragrant. Thank you very much for the help of Xie Xiaohong's mold. The most difficult part of cake making in the past is demoulding. It's perfect since I have it.
Cooking ingredients
Cooking Steps
Step1:Prepare materials according to the formula table; wash Xinjiang jujube, take 60g, add some water and cook in low heat. Leave 40g, soak in water for standby.
Step2:Simmer for about 30 minutes. The water is absorbed by the jujube. The jujube will rot as soon as it is poked.
Step3:Use the blender to make mud. (note - you don't need to add water when you beat the mud) pour the jujube mud into the non stick pot and stir fry over medium low heat to make jujube sand.
Step4:Add 2 g Corn Starch to the yolk and beat until it is slightly hairy. Add vegetable oil and milk in several times and stir well.
Step5:Add jujube sand and mix with step 5. Stir well.
Step6:Sift the low gluten flour into the egg yolk and jujube paste in several times. Mix well.
Step7:Soak 40 grams of jujube, cut it with kitchen scissors, cut it into pieces, add it into jujube paste, mix it evenly and reserve it.
Step8:Add 3 g Cornstarch. A few drops of lemon juice and start beating the egg white.
Step9:Beat the egg white until it can pull out the small hook. It's close to dry foaming.
Step10:Mix it with jujube paste three times without any protein cream.
Step11:The cake paste is in a wide flowing state.
Step12:Pour the cake paste into the mold. Drop it gently on the table. Shake out big bubbles. Preheat the oven. 150 degrees. 3D wind. Bake for 55 minutes.
Step13:Deliciou
Step14:Deliciou
Step15:Deliciou
Cooking tips:1. The jujube paste must be fried into jujube sand. Otherwise, the inside of the cake is too wet. 2. The sweetness of jujube is just right. This is for the baby who can eat the whole egg in 10 months. No extra sugar is needed. 3. 3 G corn starch is helpful for egg white to pass, and plays a stabilizing role. 4. Corn oil can be replaced by butter in equal amount. Milk is more fragrant. 5. This formula is the quantity of 2 4-inch hollow moulds. 6. The weight of dried jujube sand is 100g. Give us a reference value. There are skills in making delicious dishes.
