Carrot Cake-the Process of Making A Fine Sponge Custard

Name: Carrot Cake-the Process of Making A Fine Sponge Custard
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 50g Low powder; 40g Sugar; 20g Corn oil; 50g Carrot puree

by Autumn Goose Red Maple

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Today’s carrot cake, I’m also trying to make it, but it’s reasonable to make a cake with carrots. The vitamins contained in carrots should be combined with oil to be better absorbed, so first combine carrots and oils. Stirring together will make the carrot and fat better combine, so that it will be delicious and nutritious.
The baked small cakes are sweet and have a hint of carrot fragrance, soft and really delicious. "

Ingredients

Carrot Cake-the Process of Making A Fine Sponge Custard

1. Carrots are sliced and steamed in microwave for 5 minutes

2. Put it in the food processor and beat it. Since the carrots have no water, I added a little water and just turned it up.

3. After whipping, take 50 grams of carrot puree and set aside

4. Beat the eggs in the basin, and weigh the sugar into the basin

5. Add water to the pot and put the egg bowl in the pot while heating and stirring. Heat it to more than 40 degrees, but turn off the heat if it is not hot.

6. Stir the eggs first with low gear

7. Beat again at high speed until the egg drops drop down for a few seconds and it does not disappear. If it does not disappear for a long time, it will be a bit too late.