What are the recipes and recipes for sugar free cakes?

Raw materials: cream, white chocolate, eggs, fruits.

1000g of liquid maltitol, 1000g of eggs, 5g of meringues, 100g of pumpkin powder, 40g of cake oil, 400g of water, 5g of water

Method 1 Egg beating liquid: put the eggs, liquid maltitol, meringue, 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 liquid volume of the egg increases 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 loading: 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 the 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.

1000g gluten flour, 70g sugar-free improver, 12g yeast, 80g whole egg, 20g sp cake oil, 12g salt, 550g water, 80g yellow cream, 1 plate of sugar-free sponge cake.

Method] 1 Add all dry ingredients and stir well.

2 Add all wet ingredients (grease removal) and stir until gluten is 70%.

3 Add grease and stir until the gluten is well expanded.

4. Relax, divide 90 grams into long strips, roll a cake (length 9cm, width 7cm), and ferment to times the volume at a temperature of 38 °C and a humidity of 85%.

5 Brush the surface with egg liquid (4 egg yolks, 1 whole egg) on 190°C above and 175°C on low heat for about 20 minutes.

4 eggs.

Cake flour 85g

Cooked sesame powder 25g

Sesame oil 1 scoop.

Chopped green onion to taste.

Salt 2 3g

Vinegar or lemon juice A few drops.

Water to taste. Method 1Separate the refrigerated egg whites from the yolks, put the egg whites in a water-free and oil-free bowl, add salt and vinegar or lemon juice, beat 8 with an electric whisk and dispense, then put in the refrigerator.

2.Egg yolk with chopped green onion (only the green part) with sesame oil and sifted cake flour with cooked sesame powder.

Cooked sesame powder is fried sesame seeds ground into powder), you can also add other powder, cooked Poria powder. Stir to combine.

If the yolk paste is too dry at this time, add some water to form a batter. Don't be too runny or too dry.

3.At this time, you can preheat the oven to 150 degrees. Add one-third of the egg whites from the refrigerator to the egg yolk paste and mix well, then pour the egg yolk paste into the remaining egg whites and mix well.

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.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

The earliest cakes were made with a few simple ingredients. These cakes are a symbol of ancient religious myths and miraculous superstitions. Early economic and trade routes brought in exotic spices from the Far East to the north, nuts, toilet water, citrus fruits, dates and figs from the Middle East, and sugarcane from the East and the South.

During the Dark Ages in Europe, these rare ingredients were only available to monks and aristocrats, and their pastry creations consisted of things like honey gingerbread and flat hard biscuits. Slowly, with the frequent exchange of **, the eating habits of Western countries have also changed completely.

Soldiers and Arab traders returning home from the Crusades spread the use of spices and Middle Eastern recipes. In several major commercial towns in Central Europe, baker associations have also been organized.

By the end of the Middle Ages, spices had become widely used by wealthy families across Europe, and the imaginative technique of pastry baking was enhanced. When nuts and sugar became popular, marzipan puree, baked in a letterpress mold carved from wood, was popularized. Cake originated in the West and was slowly introduced to China.

Sugar-free cakes are a delicious dish.

Summary. Ingredients:

3 eggs, 100 grams of cake flour, 40 grams of sugar, 50 grams of honey.

Cooking steps:1Prepare all the materials.

2.Crack the eggs (whole eggs) into a water-free and oil-free basin and add the sugar and honey.

3.Use an electric whisk to beat at high speed until it is fluffy, and the lines will not disappear easily when the whisk is lifted.

4.Sift in the cake flour and mix well with top and bottom.

5.Mix the cake batter.

6.Pour the cake batter into paper cups and fill it for about 8-9 minutes.

7.Put in the preheated oven, top heat 90 degrees, bottom heat 120 degrees, middle layer for 30 minutes.

8.Serve after cooling.

Preparation and recipe for waterless cakes.

Ingredients: 3 eggs, 100 grams of cake flour, 40 grams of sugar, 50 grams of honey Cooking steps: 1

Prepare all the materials 2Crack the eggs (whole eggs) into a waterless and oil-free basin and add the sugar and honey 3Use an electric whisk to beat at high speed until fluffy, and the lines are not easy to disappear when the whisk is lifted

Sift in the cake flour and mix well up and down for 5Mix the cake batter 6Pour the cake batter into a paper cup, about 8-9 points full of 7

Put it in a preheated oven, top 90 degrees, bottom heat 120 degrees, middle layer 30 minutes 8Serve after cooling.

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Sugar-free cake (lazy method).

Ingredients: 4 eggs and flour.

Milk xylitol.

Olive oil recipe step 1

The egg whites and yolks of the eggs are divided into two containers.

Step 2: Add an appropriate amount of xylitol and olive oil to the egg yolk and stir well.

Step 3 to add the milk and sift in the flour.

Step 4: Stir into a paste. If it is too dry, you can add milk to ensure that the paste has a certain fluidity. It feels like sticky pumpkin porridge.

Step 5: Beat the egg whites, add xylitol in three trips during the beating. The amount added depends on personal preference. According to personal experience, you must use an electric whisk to whip egg whites, otherwise it will be really difficult to beat the ice cream-like feeling.

Step 6: Add one-third of the beaten egg whites to the flour paste, mix evenly, add one-third of the egg whites, pour the evenly mixed paste into the remaining egg whites, and mix evenly. It is better to flip up and down when blending.

Step 7: Load the paper mold. Be sure not to overfill, otherwise it is easy to spill out.

Step 8Put it in the oven at 180 degrees for 25 minutes, and the cake is baked.