How to make waterless and oil free small cakes, how to make waterless small cakes

Ingredients: 4 egg yolks, 4 egg whites, 100g of low-gluten flour, 45g of sugar, Accessories: appropriate amount of white vinegar.

1.Add 15 grams of sugar to the egg yolk and beat well.

2.Add a few drops of white vinegar to the egg whites, add 30 grams of sugar in three parts, and beat with a whisk until dry and foamy.

3.Take one-third of the egg white, put it in the egg yolk liquid, and mix well.

4.Pour the mixture into the egg whites.

5.Mix well with a scraper.

6.Sift in the flour.

7.Mix well to form a cake batter.

8.Brush the inside of the cake mold with oil, and divide the mixed cake batter into the cake mold.

9.Put in the oven, medium, 170 degrees, 25 minutes.

Ingredients: Candied lemon.

Lemon (small) 2.

50g sugar

Water 200g

Cake lemon syrup 30g

Milk 40g

Cake flour 65g

3 eggs.

Preparation of oil-free lemon cake.

Lemon cut into 3 5mm slices.

After the white sugar is boiled in water, add the lemon slices, remember to skim the floating dust (that is the bitter **) when cooking, and cook until the white meat becomes transparent, then you can remove and drain, and the rest is lemon syrup.

Place a slice of lemon in each paper cup.

Separate the egg yolks and egg whites.

Pour the flour, milk and lemon syrup into the egg yolks and stir to combine.

Whip the egg whites until wet foaming, and add caster sugar in three times during the whipping process.

Add one-third of the meringue to the egg yolk paste and mix well.

After mixing, pour back into the meringue and stir well.

Mix well and pour into a paper cup. Release.

【Ingredients】

4 eggs, 30 grams of sugar, 80 grams of cake flour, 20 grams of corn oil, 3 drops of white vinegar, appropriate amount of white sesame seeds (or black sesame seeds).

Production process] 1. All ingredients are weighed and prepared, and the eggs are beaten into a clean stainless steel basin.

2. Mix the eggs with the sugar, and drop 3 drops of white vinegar to remove the fish.

3. Start beating eggs below, because the whole egg liquid is not easy to beat, so it is best to use an electric egg beater when beating the whole egg liquid, the eggs should be at room temperature, and the electric egg beater will be beaten at low speed and then high speed until the egg liquid expands and becomes white, and obvious lines appear, and the lines will not disappear immediately.

4. Sift the beaten egg mixture into the flour, add corn oil and quickly cut and mix evenly.

5. Prepare a 12-plate baking tray, put it in a paper tray, slowly pour the egg mixture until it is 9 minutes full, and gently shake the baking tray a few times to shake out large bubbles.

6. Sprinkle some white sesame seeds on the surface of the cake liquid to decorate.

7. Put the baking tray into the middle layer of the preheated oven, bake at 180 degrees above and below for about 20 minutes.

8. Observe the color of the surface of the cake and achieve a satisfactory color.

Tips: 1. It is easier to beat eggs at room temperature, and it is best to use an electric whisk if the whole egg liquid is not easy to beat.

2. The baking time and temperature should be adjusted appropriately according to your own oven.

Recipe and preparation of waterless cakes.

Material] (can make 10-12 pieces).

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 and heat A+B 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.

1.Mix the honey and caster sugar well and add the eggs.

2.Beat the egg basin with hot water at 40 degrees Celsius with an electric whisk at low speed until clear lines appear on the surface of the egg liquid, and then turn to high speed to continue whipping. Beat until the whisk is lifted, and the egg liquid is 2cm without dripping and inverting the triangle.

3.Sift the flour twice in advance and add it to the egg mixture, stir evenly to form a cake batter.

4.Mix a little cake batter with corn oil.

5.Pour the mixture of cake batter and corn oil into the cake batter and mix well, pour into the mold, garnish the surface with almond slices, and put it in the oven.

6.Finished product.

1.Sieve twice and set aside. 2 eggs into the egg bowl.

3Add the honey sugar. 4Add lemon juice. 5. Whip with an electric whisk, I used a whisk with a bucket this time.

6. Crack the eggs until there are obvious scratches that do not dissipate. 7 Then add the low powder in 2 portions. 8. Quickly mix evenly every time and form a cake batter.

9. Scoop the cake batter into the cake tin. 10. Preheat the oven to 175 degrees and bake for 25 minutes. 11. After baking, take it out and cool it.

Preparation of waterless cakes:

Ingredients: 4 eggs.

80 grams of powdered sugar.

80 grams of cake flour.

Salad oil 20 grams.

White vinegar 2 grams.

Steps: Beat 1 or 4 eggs in a clean container and pour in all the sugar.

2. Put the basin with the egg wash in warm water at about 40 degrees Celsius.

3. Beat at high speed until the egg liquid swells and turns white, and the obvious lines can be drawn and will not disappear immediately, and the egg liquid will be beaten.

Fourth, sift the low-gluten flour into the beaten egg mixture, then mix evenly, then add salad oil and mix well, and the cake batter is good.

5. After the egg batter is mixed, pour it into the baking tray from a high place, smooth the surface, preheat the oven to 180 degrees, and the middle and lower layers are 180 degrees for about 20 minutes.

1.Pour the whole egg into a basin, and put all the sugar in one pieceAfter beating the eggs, put in the low powder in two parts, and cut well with a spatula 3

Pour in the cooking oil, continue to mix well, brush a layer of oil in the mold to prevent sticking, pour in the cake batter, and sprinkle some sesame seeds 4Place in a preheated oven at 170 degrees for 15 minutes.

5.It didn't take long to put it in.

6.Let it cool, pour out the mold, you can eat, seal it and put it overnight, it is very soft after returning to the oil, the first time you do it, how much or less the batter is poured, and you can see that the size is different.

7.This plate puts the sesame seeds directly into the batter.

Isn't it literal? Without water, it is to change all the steps of using water to milk or whatever.

How to make the cake? Waterless cake is when you make a cake, just don't add water, it's so simple, do you still have to ask?

Ingredient breakdown. Ingredients.

200 grams of eggs.

Accessories. 100 grams of sugar.

100 grams of flour.

Original taste. Roasting process.

Three quarters of an hour takes time.

Easy difficulty. Steps to make waterless cakes.

5 eggs 200 grams.

100 grams of flour.

100 grams of sugar.

Add sugar to the eggs and whip.

Bhisk until the liquid is picked up and can be drawn when it falls.

Add the flour and stir evenly up and down.

Paking tray with grease paper to the bottom of the grease.

Pour the cake mixture into a baking dish.

Air bubbles in the cake liquid.

Place in the middle of the oven at 180 degrees for 20 minutes.

It's out of the oven.

Ingredient breakdown. Ingredients.

200 grams of eggs.

Accessories. 100 grams of sugar.

100 grams of flour.

Original taste. Roasting process.

Three quarters of an hour takes time.

Easy difficulty. Steps to make waterless cakes.

5 eggs 200 grams.

100 grams of flour.

100 grams of sugar.

Add sugar to the eggs and whip.

Bhisk until the liquid is picked up and can be drawn when it falls.

Add the flour and stir evenly up and down.

Paking tray with grease paper to the bottom of the grease.

Pour the cake mixture into a baking dish.

Air bubbles in the cake liquid.

Place in the middle of the oven at 180 degrees for 20 minutes.

It's out of the oven.

1. Add the eggs to the basin and add sugar.

2. After beating the eggs, move the egg basin to a large basin filled with warm water and continue to beat in a sitz bath.

3. When the beating egg head is lifted and the egg batter drips and does not disappear, the whole process is about 15 minutes.

4. Sift in the low-gluten flour three times, stir evenly with a spatula until there is no dry powder, and then sieve in the next flour.

5. Introduce the mixed batter into the buttered mold (put it for 7 minutes).

6. Put it in the preheated oven at 175 degrees for 25 minutes.

7. Cool and demold.

8. The fluffy and delicious waterless cake is here.

Prepare the materials. 120g of cake flour, 4 eggs, 85g of sugar, a few drops of white vinegar, 35g of corn oil, 5g of corn oil brush mold, appropriate amount of white sesame seeds for decoration.

1.Crack the eggs into a water-free and oil-free basin, add a few drops of white vinegar and add sugar.

2.Use a whisk on medium speed for about three minutes to beat the fish-eye bubbles.

3.Turn to high speed and continue to beat, about seven minutes, beat until the egg liquid is white, and the egg liquid draws a figure 8 for 3 seconds.

4.Sift in cake flour.

5.Stir from the bottom up with a random knife, or you can use a whisk to beat a few times with one head.

6.Add the corn oil.

7.Continue to stir well with a spatula.

8.Pour into molds.

9.Brush the mold with some corn oil.

10.Pour in the cake mixture, pour ninety and a half full, and sprinkle with white sesame seeds.

11.Preheat at 180 degrees and bake in a baking tray for 25 to 30 minutes.

1.Prepare all the materials.

2.Crack the eggs into a basin and beat them with a whisk, no need to whip them.

3.Add the sugar and beat with an electric whisk until thick, 4When lifting the whisk and dripping, the lines are not easy to disappear.

5.Sift in the low-gluten flour and mix well up and down, (sieve in two times, each sieve must be mixed well to sieve into the next time).

6.Mix the cake batter.

7.Put the cake batter into a piping bag and squeeze it onto a paper cup until it's nine points full.

8.Put in a preheated oven and heat at 150 degrees for 20 minutes.

9.Ding....Serve after cooling.