Waterless Crispy Cake Making 20, Waterless Crispy Cake Making

European Crispy Cake Recipe:

18 eggs, pounds of sugar. Low powder, high powder do not use cake oil and baking powder.

Make; Beat the eggs, sugar, and powder at the end. 7 into the mold is full.

On fire 190. Fire 200

Fruit continental cake:

A (45 grams of thin flour, 1 4 tsp baking powder) 40 grams of butter, 35 grams of sugar, 1 egg, 30 grams of raisins

1 2 tablespoons of rum.

Method: The raw materials of A are mixed together and put into a small sieve.

The raisins are coarsely crumbled and sprinkled with rum.

Put the butter in an iron bowl, stir into an ice cream shape, add sugar and mix well.

Stir the eggs, add little by little to the middle, and then put again.

Put it in order and stir it roughly.

Cut the tin foil into 20 cm 20 cm, put the 1 6 into the tin foil ** and wrap it up to make 6 according to the essentials.

Put it in a steamer and steam it from medium heat to strong heat for about 20 to 25 minutes.

Preparation of honey cake:

Ingredients: (can make 10-12 pcs).

a. 3 whole eggs.

b. 80 grams of sugar.

c. 1 4 tsp vanilla extract (no or no).

d. 100 grams of cake flour.

e. 2 tbsp oil, 3 tbsp honey (adjustable according to the thickness of the batter).

The above tablespoon is 15ml for large spoons and 5ml for small spoons

Method: 1. Mix A+B and heat it to about 40 degrees, and beat it with an electric whisk (that is, the standard beating state, the egg foam is thick and loose, and the fingers are hooked for about two seconds to drop a drop);

2. Add C and continue to beat until it mixes well (it doesn't take a long time).

3. Add oil and honey in batches (be sure to add a spoonful and mix well and then add another spoonful, you can directly use an electric whisk to stir at low speed) (compared with the traditional sponge cake recipe, I changed it, first put oil, honey, and then sift in the flour, I personally think it is easier to make the wet substance even. In addition, because the egg liquid in front has already been whipped, so don't beat it for too long, just evenly).

4. Sieve in low-gluten flour and mix well, mix by hand without a rubber knife, **Mix like a book, be sure to stir gently and mix well, not over-stirring to avoid gluten; The mixed batter is thicker, and the foaming is not very much, and then pour it into a paper cup with a spoon 3 4 full.

For better tasting, you can also add some soaked raisins. Add raisins when the batter is poured 1 4 high, and then continue to pour the batter to 3 4 high is fine. In this way, the raisins are sandwiched in the cake heart.

5. Preheat the oven to 170 degrees, bake on the middle layer for 20-25 minutes, and finally be sure to watch in front of you, because the color is fast.

The eggs can be separated, the yolk is mixed with oil, milk, syrup, flour, and the whipped egg whites are added and squeezed into the mold to bake.

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The recipe for waterless cake is simple:

Eggs: 1 catty.

Sugar: 1 pound. Flour: 1 pound.

Beat the eggs + sugar, add flour and mix well, brush the mold with oil (more oil), pour the cake batter into the mold for 7-8 minutes, and bake for about 15-25 minutes.

Cost: Egg yuan per catty, sugar: 6 yuan per catty.

Flour: 4 yuan per catty.

About 10% of the roasting loss is lost.

Then the total cost of the above materials added up is: yuan. Generally, there can be catties of cakes.

So per pound of cake: yuan). This is a rough calculation of the cost of materials (the raw materials are different in various places, I have calculated it higher), and if you sell it for 10 yuan per catty, it should be quite profitable.

Crispy honey cake.

You may not believe it, but the baking gang is dazzled with all kinds of recipes every day, and the most asked recipes are egg tarts, peach crisps, and waterless honey cakes. To put it bluntly, it is a dim sum that can be bought on the streets and alleys, but I can't always make that flavor, so I am very obsessed.

Today, Ah Tao will take you to pull out the classic crispy honey cake, in fact, there is really no secret to this cake, it is the whole egg whipping method, if you can make a sponge cake, then the crispy honey cake is no problem.

You may ask, then why does the crispy honey cake taste better? Tao believes that there are three reasons: one is that the addition of honey enhances the flavor, the second is that the cake is small in size and accounts for a larger proportion of the crispy area, and the third is that the temperature is higher and the heating is faster, so it is easier to form a crispy crust on the outside and fluffier on the inside.

But anyway, let's do it first

Serving size: 10 pcs.

Eggs 4 pcs.

Caster sugar 30g

Honey 65g

Cake flour 135g

Corn oil 40g

Almond slices to taste.

Process 1: Pour 4 eggs, 30g caster sugar and 65g honey into the egg beater. Eggs are about 55g per egg with a shell.

2. Sit the egg bowl on hot water, keep the hot water about 50, so that when beating, the temperature of the egg liquid can be maintained at about 40.

3. The electric egg beater beats at high speed, the color of the egg liquid gradually changes from egg yolk to milky yellow, the egg liquid volume expands, and the foam changes from rough to delicate.

4. Until the egg head is lifted, the falling egg liquid has a certain sense of accumulation, which can be used to draw and write, and keep the traces for about 8-10 seconds will not disappear, and the egg liquid will be beaten.

5. Sift and add 135g of cake flour.

6. Mix the flour with stirring and cutting techniques until you can't see the particles.

7. With the help of a scraper buffer, add 40g of corn oil.

8. Stir evenly.

9. Pour the cake batter into the mold about 7 percent full.

10. Put it into the middle layer of the preheated oven and bake it for about 17 minutes on 190 heat.

11. After the cake swells to the highest point, it will fall back slightly and stabilize to indicate that it is fully baked.

12. The crispy anhydrous honey cake is ready.

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Ingredients: 100g cake flour

Caster sugar 90g

Eggs 100g

Corn oil to taste.

White sesame seeds to taste.

Method: Pour the eggs into a waterless and oil-free basin and add caster sugar.

Put hot water in the basin, beat until foamy, lift the egg batter, the egg batter will not disappear immediately, brush the cake mold with oil, and put it in the oven to preheat in advance.

Sift the low-gluten flour, add it to the egg batter in three times, stir evenly with a rubber spatula, and mix from the bottom to the top, do not mix in circles.

Pour the cake batter into the mold and sprinkle with an appropriate amount of sesame seeds.

Put in the oven at 180 degrees for 15 minutes. Please note that the temperature varies depending on the oven of each house, so please adjust the temperature according to your own oven.

Ingredients: 100g cake flour

Caster sugar 85g

Eggs 4 pcs.

Ingredients: 50g flour, 60g corn flour, 5 egg yolks, 6 egg whites + 50g sugar, 70g sugar, milk.

70ml, salad oil.

50ml, 1 4 teaspoons.

The baking powder manufacturing method.

1。After beating the egg yolk, add 70g of white sugar and beat well until the sugar is melted, and sieve into the egg yolk liquid.

3。The egg whites should be beaten until they are hard foaming. 50g sugar divided into 3 times, add to the egg whites and beat. The sweetened egg whites become more and more white.

4。Add 1 3 egg whites to the egg yolk mixture, mix well, and then add the remaining 2 so that the baked cake will be elastic.

5。Pour into the model. When making chiffon cakes, the model should not be greased, and it needs to be glued to the model to expand beautifully, and the inverted buckle will not shrink after baking.

I put baking paper on it, because my molds are all non-stick-proof baking sheets, so I put baking paper on them to increase friction.

6。Put the cake batter into the mold, tap twice to drive away the air bubbles, and bake at 140C for 45 minutes.

7。Prepare the puff pastry (it's easier if it's ready-made, but if you like it, you can do it yourself).

8。Bake well. The cake should be upside down and let cool. (I put the front one on it for the sake of taking pictures) wrapped in puff pastry. There is no side to it, and after the cake is baked, the side is a little cracked.

Bake for 15 minutes.

Authentic waterless crispy cake recipe.

Ingredients: 3 eggs, 20g honey, 110g sugar, 150g low-gluten flour.

Steps: 1. Prepare materials.

2. Put the egg mixture in a suitable basin.

3. Mix white sugar + honey and eggs and beat them together.

4. The requirement for beating the whole egg is high speed and viscous state, and the low egg liquid will not disappear immediately.

5. Brush in 2 times with low-gluten powder, the first time brush in with low-gluten powder and stir evenly, and then brush in again.

6. The technique here is very important, I am according to the prompt of the little fox Junjun, there has not been a small lump of gnocchi (original author's tip: the side of the rubber knife touches the egg batter, starting from the position of the clock at 2 o'clock through the center and then reaching the position of 8 o'clock, and then sticking to the side of the basin at 9 o'clock to turn up the paste, the left hand turns the basin in the counterclockwise direction, repeat about 30-40 times, the flour is invisible, be sure to stir evenly, the powder lump is not visible to the naked eye, after baking the cake, break the cut surface, the hole is even, There is no small lump of gnocchi).

7. Put the batter into the piping bag and squeeze the batter into the mold.

8. Sprinkle some sesame seeds on the surface, which can also be almonds or melon seeds.

9. Put it in the preheated oven at 190 degrees for 15 minutes.

Tips: 1. The whole egg liquid must be beaten at a high speed, and you must pay attention to the technique when stirring. 2. I use a soft mold, which is easy to demold. 3. Put it warm and then put it in the crisper for storage.

The practice of waterless crispy cake Introduction I loved to eat this waterless crispy cake for a while, so I often bought it to eat, and now I can make it myself, without affecting the taste, the amount of sugar is reduced to a minimum, and it is healthier. Ingredients: Cake flour 100g fine.

Isn't making a cake without water a waterless crispy cake!! Clumsy clumsy!! Prepare 20 eggs, 400 grams of flour, 6 grams of baking powder, 10 grams of baking powder, and 4 grams of bread mate, then mix all the ingredients, spread a layer of olive oil on a baking sheet, pour the paste mixture into the baking sheet, and bake in the oven over high heat for 30 minutes.

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First, the difference in appearance.

1. Appearance: The waterless cake is green in color, and there is icing candy on the surface of the crispy cake, which can be seen crispy, and there is a clear difference between the appearance and the particles.

2. Taste: The taste of anhydrous cake is soft but not hard, and the crispy cake has a crispy taste, and the taste is obviously different.

Second, the difference in the production process.

1. Production process: waterless cake is baked with the moisture in the raw materials, and it has a moist taste when eating, while the crispy cake is baked with a sugar-coated shell, which tastes crisp and crispy after baking.

Waterless cakes are made from ingredients such as egg yolks, sugar, flour, and oil, which have a sweet taste and are easy to digest; The crispy cake is made with ingredients such as egg white and baking powder, and sprinkled with cabbage flour on the surface, giving it a unique taste and crispy texture.

1. Prepare materials. 10 eggs, 120 grams of sugar, 30 grams of corn oil, 130 grams of cake flour, some sesame seeds. Then crack 10 eggs into a large basin without water and oil, and the eggs refrigerated in the refrigerator must remember to warm up in advance, and be sure to use fresh eggs.

2. Add 120g of sugar.

3. Use an electric whisk to beat at medium speed, pay attention to the change in the color state of the egg liquid, from the yellow bubble, to the light yellow delicate bubble, and then to the white more delicate paste, the volume is at least 3 times larger, until the egg beater is lifted and a figure of 8 is drawn, and it will not disappear in dozens of seconds.

4. Sift 130 grams of cake flour.

5. Stir with a spatula like a stir-fry to avoid foaming.

6. Add 30 grams of corn oil or salad oil; Try to choose vegetable oils that have no flavor so as not to affect the taste of the cake.

7. Take the cake baking tray, soak a layer of oil at the bottom to avoid sticking, put the egg batter in a piping bag, squeeze it into the baking tray for 8 minutes, vibrate it down twice, and vibrate out a large bubble.

8. Sprinkle sesame seeds on the surface.

9. Preheat the oven for 5 minutes in advance, put the baking tray into the oven, bake for about 175 degrees for 20 minutes, and adjust the temperature and time of the oven according to your personal oven.

10. Pay attention to the color on it, don't bake it, it is paste.

11. When the time comes, the exam has been completed and released.

12. Cool and take off the mold, and the golden and soft and crispy chicken cake is ready.