Chinese Food
Millet cake - low sugar and oil-free health version
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I always think it's better to eat things that are not necessarily expensive. Follow the nature, eat the things of the current season, and then choose the best food according to the characteristics of each season. In spring, it's better to nourish the liver and nourish the spleen. The spleen dominates the soil. Yellow food enters the spleen. We all know that millet is the best way to nourish the spleen and stomach. Many old people, children, mothers in special period and patients drink millet porridge to nourish the deficiency. In fact, millet is rich in nutrition. You can eat more millet products every day. Today's millet cake I shared with you is low in sugar and oil. It has a dense taste. Even my little master said that it's better than cake? That's much healthier than cake.
Cooking ingredients
Cooking Steps
Step1:The millet is soaked slightly after cleaning, mainly to let millet absorb some water. Because next. No more oil or water.
Step2:Pour the soaked millet into the mixing cup of the wall breaker. (do not pour the soaked water) separate the egg white and yolk from the two eggs. Put the yolk into the mixing cup as well. Weigh 40 grams of sugar.
Step3:Pour a small amount of sugar into the mixing cup.
Step4:Close the lid of the mixing cup, start the wall breaking machine and select the sauce. My is the rice kitchen wall breaking machine. It takes 6 minutes to select the sauce function. The speed is 68. The rice paste is very delicate.
Step5:When the wall breaking machine is working, we can send the egg white. Add a few drops of vinegar or lemon juice into the egg white to neutralize the pH value of the egg white, so that the egg white is easy to bubble. Use Qi Feng's technique to add the remaining sugar into the egg white for three times to beat.
Step6:Send to the short hook state.
Step7:Pour the millet paste into the egg white cream and stir evenly. Do not stir in circles to avoid defoaming. You can preheat the steamer when you stir it. Boil the water first
Step8:Pour the batter into the mold. Shake off the big bubbles. My bottom mold is 6 inches.
Step9:Put on the plastic wrap. Use a toothpick to make a few small holes in the wrap. Steam in a steamer for 30 minutes.
Step10:Shake out the hot air in the cake immediately after you leave the pot. Turn it upside down and let it cool.
Step11:After cooling, it can be demoulded and cut into pieces for consumption. There is no oil at all. The amount of sugar has been controlled to a minimum. Delicious and nutritious.
Cooking tips:1. Because it's not a fermented cake. It's based on the principle of cake passing. So the steamer also needs to boil water in advance. It's the same as the oven needs to preheat first. 2. Adjust the time of beating rice paste according to my own machine. My machine is the wall breaking machine of rice kitchen. I choose my own sauce function. The whole 6 minutes has been extremely delicate. Maybe the time can be shorter. There are skills in making delicious dishes.
