Tips for making sugar-free cakes

Sugar-free cake

Ingredients: 2 eggs with shell 65g, low-gluten flour 55g, honey 10g, cold water 10g.

Quantity: 4 (upper diameter of paper cups is 7CM, lower diameter is 6CM, and height is 5.5CM).

Baking: 150 degree fire for 20 minutes.

Production process:

1. Prepare low-gluten flour and eggs, honey and cold water into a bowl;

2. Boil a pot of water, steam without bubbling, and leave the fire; First, melt the honey cold water bowl into the water;

3. Use a thermometer to measure the water temperature, which has dropped to 60 degrees, and put the egg basin into the basin;

4. First, use electric egg beater to break up the egg liquid. After the egg liquid expands in volume and becomes lighter in color, pour the honey water solution into the egg paste;

5. Send it at high speed for about 30 seconds, and then turn it to low speed to make the egg paste fine and no obvious bubbles. When the eggbeater is lifted, the egg liquid flows down to draw 8 characters, and 10 seconds does not disappear; Continue to send it slowly at low speed clockwise for one minute to make the egg paste more delicate;

6. Look at the temperature. At this time, the temperature of hot water is still 46 degrees, and the temperature of egg paste is at least above 40 degrees;

7. Preheat the oven to 150 degrees, and then sieve the low-gluten flour into the egg paste;

8. Stir evenly up and down with a scraper. Because there is no sugar, only a little honey water is put, so you will hear the sound of defoaming. It doesn't matter, just stir it gently. If you put 60 grams of sugar as usual, this defoaming is not obvious;

9. Spoon the cake paste into the baking paper cup for 7 or 8 minutes until it is full;

10. Send the cake cup to the middle layer of the preheated steam oven, and fire at 150 for 20 minutes; Knock the cake cup on the table after taking it out of the oven. There is no need to turn it upside down.