Chinese Food
Oil free low sugar jujube cake (6 inches)
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Recently, I suddenly want to eat jujube cake. But I want to lose weight and turn over a lot of recipes. I feel that the oil volume is a little big compared with me. Either there is the baking powder that I don't like very much, so I decided to repair and test myself in the second phase of weight loss to see if the oil-free formula is feasible (I'm not too rigorous) (╯). After all, if I succeed, I feel happy life in the future It's not far to live (* ＞◡❛), and then the results of the experiment show that it's really delicious and don't want it. It's soft and soft, and it can chew sweet red jujube seeds, plus there's no fat burden, and it can also supplement qi and blood, hehe. I'll say I've done it three times in a week. The recipe is 6 inches. The oven is heated up and down.
Cooking ingredients
Cooking Steps
Step1:It's a big collection of ingredients. It's really simple. Just use these ingredient
Step2:Wash the jujube and soak it for a while. Let the skin relax. Then remove the core and cut it into pieces. The size is as you like (I prefer to have the granular feeling of jujube), and then place it for standby.
Step3:Separate 3 eggs. The egg white into a clean container without oil and water. Put the yolk into another container. Lay the egg white asid
Step4:10 grams of brown sugar are dissolved in 30 grams of water or milk (brown sugar is used by me for color mixing. The color of the cake will match the red date grain), break up the egg yolk and stir it for a while. Then add the standby red date, mix it evenly and then add the melted brown sugar water. Finally, sift in 50 grams of low gluten flour and mix it gently. Place it for standby, because I add the red date grain It's a lot of weight. So it's dry and sticky, but it doesn't matter. If you don't like a lot of particles, you can reduce them or mix jujube directly into mu
Step5:(the oven can be preheated at this time. 120 ℃) then, start to beat the egg white, first add a few drops of white vinegar to make the protein more stable, then add a third of sugar when there is a thick fish bubble, then quickly beat, add a third of the total sugar when the egg white is delicate, finally add the last sugar after the egg white has some lines (I use the big red dates in Xinjiang I think it's sweet enough to hold the whole cake. So I add sugar here to kill it. I used so little sugar for the first time. It's a good success after the experiment. If I don't think it's sweet enough, I can add 20 grams of white sugar here.
Step6:And then quickly beat until dry foaming, that is, when there is obvious resistance. Stop the eggbeater, lift it slowly, and the head of the eggbeater has a small straight tip, and there is a small upright tip in the egg basin (you need to stop the eggbeater at any time for several times to check the killing status here
Step7:Add a third of the protein to the egg yolk and jujube mixed aside. Mix evenly with the turning method, and then pour the whole into the original protein basin. Mix evenly with the still gentle and fast turning method
Step8:Finally, slowly fall from a height of 10 c
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Cooking tips:For the first time, we added cranberries on the surface. But when we baked them, we found that they were a little mushy. We should pay attention to the choice when we put them on the surface. There are skills in making delicious dishes.
