Can you make a cake without sugar? You can use rock candy to make cakes

You can make a cake without sugar, but the cake without sugar is really not delicious, and the cake is not very delicate.

No, if you don't put sugar, the taste of the cake will be a little unpleasant, so you must put sugar in the steps of making the cake.

Chiffon cake without sugar.

Ingredients. Egg.

4 pcs. Milk.

80 ml vegetable oil.

40ml cake flour.

100g lemon juice.

2 teaspoons. Unsweetened caster sugar.

60g excipients.

No aluminium baking powder.

1 3 scoops. Steps.

1.Start by preparing two clean, oil-free and water-free stainless steel basins, beating the egg yolks and egg whites in each of the two basins.

2.The egg whites should be filtered clean, and there should be no yolk in it.

3.Add vegetable oil and milk to the egg yolks.

4.After mixing vigorously until the water and oil are fused, 5Then sieve in the low powder and baking powder, cut and mix into a batter, the concentration to the batter dripping traces will not disappear immediately, the mixed egg yolk paste is placed for later use, 6

Do not stir the batter in a circular motion to avoid the strength of the flour and affect the taste and finished product.

In addition, if you want to add any flavor, you can add it directly to the batter in this step.

For example: lemon zest, melted chocolate, matcha powder, cocoa powder or nuts and other ......

7.Next, beat the egg white, add lemon juice to the egg white, start to add the first sugar-free sugar in the state of the big bubble in the picture, add the second sugar when it is more delicate, and add the third sugar after a minute, 8After that, it is until it is dry foaming, that is, the whisk has an upright sharp corner when it is pulled up.

9.This state.

10.Prepare the mold first, if you are not afraid of sticky, use it directly, if you are afraid of sticky, you can spread oil paper or smear a layer of butter in the mold and sprinkle dry powder again, put the mold mouth down, gently pat, and pat off the excess flour.

Take 1 3 of the beaten egg white paste and mix it in the egg yolk paste, cut and mix the technique, do not make circles, so as not to defoam, 11After mixing well, take the remaining 1 2 and mix it well, and finally pour the egg yolk paste into the egg white basin and mix well.

Finally, pour it into the mold, knock a few times to shake out the large bubbles at the bottom, send it to the lower layer of the oven, 160 degrees for 50 minutes, pay attention to observation, generally the surface of the cake begins to color after ten minutes, if you feel that the color is enough, the surface is covered with tin foil, and it can be cooled on the grid frame after baking.

Note: The oven temperature and time are set according to your own oven.

Mine is 24L, the space is relatively small, and it is easy to paste when the temperature is high, so I have been using low temperature, and the time can be extended.

I think it is possible to make cakes without sugar, especially if some diabetic patients also want to eat cakes, it is also feasible to make cakes without sugar, which does not affect the deliciousness of the cakes.

We can put a little sugar in the cake, the cake is very sweet and delicious, and very flavorful, this kind of cake is also very authentic, the taste is absolutely good.

OK. But the cake is not sweet. Generally, everyone should eat cake to eat sweet.

It was found that brown sugar can indeed be used to make chiffon cakes, but rock sugar is generally added to the recipe, and there is no pure brown sugar. Based on my previous experience of making chluck, the reason why white sugar is used to make cakes is because you can put brown sugar, white sugar, or a mixture of brown sugar and white sugar in the flour. I felt that brown sugar would taste better than white sugar when making cakes, so I chose brown sugar.

On the other hand, if you think white sugar is better for cakes than brown sugar, put white sugar. Maybe make a brown sugar cake and a white sugar cake, and if you like the taste, make another cake with this flavor next time.

It was found that brown sugar can indeed be used to make chiffon cakes, but rock sugar is generally added to the recipe, and there is no pure brown sugar. According to my previous experience in making chiffon, it is to make cake with sugar, mainly for two purposes, one is of course for sweetness, and the other is to keep the meringue stable after the egg white is sent, the principle is like sugar in your soap bubble can make the bubble blow bigger, because sugar is an organic macromolecule, its molecule can produce a lot of tension, keep the bubble or meringue from bursting.

Then I guess this is the same as brown sugar, the molecular formula of the main components of brown sugar and white sugar should be about the same, brown sugar has a little more impurities than white sugar. You can put brown sugar in flour, you can put white sugar, you can put a mixture of brown sugar and white sugar in flour. I thought that brown sugar would taste better than white sugar when making cakes, so I chose brown sugar.

You can use sugar water, marshmallows, rock sugar instead of sugar. Fructose. Fructose is a simple sugar that is soluble in water and is mainly found in fruits, melons, honey, and other foods.

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No, it is not recommended to use brown sugar to make cakes because the taste is very poor and the color will vary.

Of course, you can use pure brown sugar to make a cake that is also very delicious, and the cake will be more fluffy.

But to melt the rock sugar, the specific method is as follows:

Main ingredients: 3 eggs, corn oil.

50 grams, 60 grams of milk, cake flour.

50 grams, 15 grams of melted rock sugar, a few drops of lemon juice, 6 grams of red yeast rice powder, cocoa powder.

6 grams, 40 grams of sugar for the egg white part.

1. Stir the corn oil, milk and melted rock sugar to emulsify.

2. The appearance of emulsification.

3. Add the sifted low powder.

Red yeast rice teasing powder, cocoa powder.

4. Then add the separated egg yolk and stir well.

5. Beat the egg whites.

6. After beating a good look, the whisk is an upright sharp corner after it is lifted.

7. Take one-third of the egg white paste and put it into the stirred egg yolk paste, and stir well in a Z-shape.

8. Pour all the stirred egg yolk paste into the whipped egg white paste.

9. Z-shaped stirring evenly, be sure to pay attention to the technique, otherwise it will be defoamed.

10. Pour it into a 6-inch mold mountain limb and shake it a little to drop large bubbles.

11. Put it in the preheated oven and bake for 50-60 minutes on the upper and lower tubes 135.

12. After baking, the inverted cold locust is cracked but then demolded.

13. a finished product drawing.

But you can swim eggplant, but it's not very sweet, only a stupid mill with a faint sweetness, and when you mix brown sugar, flour, and eggs, you will find that eggs with cherry flavor with brown sugar are not good at all, or use white sugar or white sugar.

You can put salt in it, it's just a different taste.

It doesn't taste very sweet without sugar!!

No. The cake is fluffy and depends on the beaten eggs, and the sugar is the one to keep the beaten eggs from foaming. 1. Cake is an ancient pastry, which is generally made by the oven, and the cake is made of eggs, sugar, and wheat flour as the main raw materials.

Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials.

You can also make cakes without sugar, but the cakes made that way are not delicious, it depends on what everyone's taste is, and you can also put some other things.

You can do without sugar, and the cake doesn't have to be sweet, but it can also be made into other flavors.

When making cakes, you can also do without sugar, but if you make cakes without sugar, then the cake may be harder, and the taste is relatively dry, not particularly soft, and there is no sweetness, and it may not taste so delicious.

You can do without sugar, but if you don't put sugar, the cake will not be sweet and the taste will not be very good.

Of course, you can, but the cake that comes out of this way is very big, there is no sweetness, and the taste is not very good, so I think the cake with sugar is better.

The rock sugar is not good, the cake cooks quickly, and the rock sugar has not melted yet.

Rock sugar can be used to make cakes without sugar, because the main ingredient of rock sugar is glucose containing crystal water, which is the same as the composition of white sugar in the human body, so the effect is also the same. However, when using rock sugar, you need to use warm water to melt it, otherwise it will be difficult to melt.

What to do if there is no sugar in the cake

Cake is now a very popular dessert, the taste is soft and delicious, the taste is sweet, the main materials for making cakes are eggs, sugar, wheat flour, etc., of which white sugar is the main sweetness of the cake**, but when we make cakes at home, it is inevitable that there will be no sugar, can we use rock sugar that can also increase sweetness at this time?

In fact, it is possible, when making cakes, it is generally necessary to put white sugar into the egg liquid and stir it quickly to melt, rock sugar is difficult to melt in the egg liquid, so we need to use warm water to melt it first, and then pour it into the egg liquid after it cools, here it should be noted that the water can not be put too much, so as not to affect the taste of the egg.

The ingredient of rock sugar is glucose containing crystal water, which is consistent with the composition of white sugar in the human body, so the two can be substituted for each other.