How to make sugar free cakes? How to prepare sugar free chicken cake?

The preparation of sugar-free cakes [.]

Ingredients: 1000g cake flour, 1000g liquid maltitol, 1000g egg, 5g meringuese, 100g pumpkin powder, 40g cake oil, 400g water, 5g of water

Craft: 1Egg beating:

Put the eggs, liquid maltitol, protein sugar, and water into the beater, stir at medium speed, stir thoroughly, and then put in the cake oil, after the cake oil is dissolved, add water to the paste slightly, and the water should be added slowly several times, stirring at high speed, so that the egg liquid volume is increased to 2 3 times the original volume.

2.Adjust the batter: After the egg mixture is beaten, slow down the speed of the egg beater, pour in the flour and pumpkin powder and mix well, do not take too long to avoid gluten in the egg batter. 3.Mould mounting: Put the egg batter into the mold, and the modulus can account for 2 3 of the mold volume.

4.Baking: Put the baking tray into the oven to bake on the primer 220, when the cake is swollen, then give the top fire, the temperature is 210, turn off the primer, and take it out when the surface is golden brown.

5.Brush with oil: Brush the surface of the cake with a thin layer of cooked oil.

6.Demoulding: Cooling the packaging after demoulding, that is, the finished product.

This time it's a five-egg sugar-free cake made with the method of splitting the egg sponge cake, and the last time I talked about the egg-splitting sponge cake, someone asked me what is the difference between the egg-sharing sponge cake and the chiffon cake? At first glance, it seems to be similar, the egg whites and egg yolks are processed separately, and I felt a little confused when I first came into contact with it, but I understood it after following the steps, <>

Although they are all eggs, but in the egg yolk and powder, oil addition is different, chiston cake is to put the egg yolk and all the powder, liquid together and mix well, and then add to the beaten egg white, and the egg sponge practice is more troublesome, after the egg white, the egg yolk should also be beaten to a thick state, first mix the egg yolk and egg white, then mix the powder, and finally mix the liquid, so is the practice of egg sponge cake, why do I like to use the egg sponge now? Because it is better to use sponge cake for the bottom and filling of mousse cake, if you make a whole egg sponge cake, it is easy to defoam and make the cake a dead cake, and the practice of using egg sponge is not so easy to fail, so I generally choose to use egg sponge to make the bottom of the mousse cake, of course, you can also make a small cake, the taste of the sponge cake is more solid than the chiffon cake, and the chiffon cake is lighter and softer, which is why I don't use the chiffon cake as the cake base nowThe chiffon cake has a large moisture content, and it is easy to rot and have no taste when poured into the mousse filling after making the base.

This is called super corn starch, that is, corn starch, and if you don't have low-gluten flour at home, you can use the ratio of ordinary flour to cornstarch in an 8:2 ratio.

This one is xylitol.

The egg whites are split into a container.

Eggs: 3 egg yolks beaten in another container.

Beat the yolks together with a manual whisk.

Add the milk and oil in divided portions and stir slowly.

Then add the cake flour and stir well, set aside.

Add xylitol to the egg whites in three portions and slowly beat until a hard foam.

Using a spatula, stir the batter and egg whites from top to bottom and pour into a 6-inch container.

Preheat the oven at 140 degrees and place the penultimate layer into the mold.

After 10 minutes, the cake was ashamed to be launched.

After 40 minutes, take it out and try it with a toothpick, and the cake will be baked if the toothpick does not stick to the cake.

Materials:

1 egg.

Cake flour 50g

Water several. Sugar-free, oil-free, dairy-free, and bubble cake preparation:

1. The egg is separated from yellow and white, and the bowl of egg whites is required to be waterless. Add cake flour to the egg yolk.

2. Use tools, of course, you can also use your hands to beat the egg whites to hardness, that is, to lift them up with a small sharp tip.

3. Egg yolk and powder, slowly add water, and mix into a paste.

4. Mix and stir the egg white and egg yolk paste, the stirring method is the same as chaffon, turning up and down, and the action is fast.

5. Into the mold, it can generally be added to 7-8 to be full. Put it in a preheated 150 degree oven and bake for about 20 minutes.

6. Baked. There may be retraction.

Tips: 1. In the third step, you can add some fruits, bananas, apple puree, etc. to increase the taste.

2. In the third step, you can add some sugar, vegetable oil, and animal oil.

3. After the fifth step into the mold, you can decorate some blueberries and so on.

4. After baking, it can be used as a base to decorate with cream, jam, etc.

Egg yolk paste ingredients:

220g thick yogurt, 10g milk, 5 egg yolks, 25g low flour, 25g corn flour, 10g honey, a few drops of vanilla extract, 1 teaspoon of baking powder.

Protein paste ingredients:

5 egg whites, 30g of honey, a few drops of white vinegar.

Egg yolk paste method:

1.Add milk to the yogurt and mix well.

2.Add the egg yolks one at a time and beat well with a whisk.

3.Sift in the flour and corn flour and mix well.

4.Add a few drops of vanilla extract & a teaspoon of baking powder and mix well.

Protein paste method:

1.Beat egg whites with white vinegar until frothy.

2.Add half of the honey and beat until the foam is dense and white and creamy.

3.Add the remaining honey and beat until it is wet and dry.

Mixing and baking process:

1.Add the beaten egg whites to the egg yolk paste in three times and mix well, pour them into the mold wrapped with tin foil (because it is a water bath and the live bottom mold should be wrapped with tin foil, and the solid low mold can be oiled and sprinkled with powder), and the batter should be cut and mixed + stirred (no circles) to avoid the pudding layer that is easy to produce when the batter is defoamed.

2.Smooth the surface, shake lightly, put hot water in the baking pan, put the mold in the baking tray, and bake at 160 degrees for 15 minutes in the middle of the oven, and then bake at 130 degrees for 45 minutes.

3.After taking it out, it will be demolded after it is cool, and the flavor will be better if it is refrigerated for more than 2 hours.

Ingredients: 4 eggs.

Auxiliary materials: 80 grams of low powder and 40 grams of fresh milk.

40 grams of olive oil 40 grams of xylitol.

A pinch of shredded coconut. Diabetic dim sum --- xylitol coconut cake preparation steps.

1.Take two clean basins without water and oil, separate the egg yolk from the egg white, add about 15 grams of xylitol to the egg yolk, and stir with a whisk until the sugar is dissolved. Add olive oil, then milk and stir well. Sift in cake flour. Stir with a rubber spatula to form a homogeneous egg yolk paste.

2.Beat egg whites: Use an electric whisk to whip egg whites to coarse bubbles, add 1 3 of 25 grams of xylitol, continue to whip egg whites, and then add xylitol in batches, whip until dry foaming (lift the whisk stroke and small hook will not be deformed).

3.Take 1 3 egg whites and pour them into the egg yolk paste, mix up and down with a rubber spatula (do not stir in circles to defoam). Pour the egg yolk paste into the meringue and stir well. Sprinkle a little shredded coconut on the cake top.

4.After preheating the oven, bake at 170 degrees for 25 minutes, and stick it with a toothpick.

Tips: If you don't buy cake baking utensils, try to use an 8-inch stainless steel bowl at home, smear a layer of oil in the stainless steel bowl first, and use a demoulding knife to remove the mold easily after baking and cooling.

If you want to make a sugar-free cake, you can make a sugar-free cake without putting white sugar after preparing the ingredients.

It's the same as a regular cake, and it's fine without adding sugar to it.

It's the same as the normal way to make cakes, except that you don't need to add sugar to it.