Oil-free and low-sugar Casta cake
Published Dec 15, 2021 at 14:13pm ET
Food Material List
- 1 Protein 5 About 190g
- 2 Vinegar Few
- 3 Powdered sugar 30g
- 4 Yolk 5
- 5 salt 14 spoons
- 6 milk 30g
- 7 Honey 32g
- 8 RUM 23g
- 9 Low powder 130g
- 10 Chocolate Cream Appropriate amount
- 1 Separate egg white and yolk egg white and whisk them in an anhydrous and oilless bowl with a few drops of white vinegar.
- 2 Add 30 grams of sugar powder in succession and beat until the wet foam appears. Put the beaten protein into the refrigerator and refrigerate it.
- 3 Then make the yolk paste, part of the yolk + salt, beat until the color is slightly lighter and set aside for use.
- 4 Mixed milk, honey, rum, heated slightly in the microwave oven
- 5 The heated milk and honey liquor immediately rushed into the yolk liquor
- 6 Whisk until yolk is thick
- 7 Graded sieving of starch
- 8 Mixed yolk paste is very thick.
- 9 Scrap a spoonful of protein into the yolk paste, mix and blend, then repeat the action.
- 10 Then pour all the yolk paste into the rest of the protein paste.
- 11 Cut and mix evenly
- 12 At this point, the oven can be preheated 170 degrees baking tray pad with oil paper.
- 13 Pour in the cake paste, scrape the surface with a scraper and knock out the bubbles several times
- 14 Squeeze chocolate sauce on the surface
- 15 Draw patterns with toothpicks
- 16 Remove oil paper from oven at 170 degrees for 20 to 25 minutes and put it on the grill to cool.
- 17 Cut it up and enjoy it.
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Healthcare food category
Nutritional delicacy, Lazy Menu, Pyramid dumplings