Carrot Cat's Claw Cake

Name: Carrot Cat's Claw Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 carrot; 3 pcs egg; 80g Low-gluten flour; 1g Baking powder; 30g Corn oil; 60g water; 70g White sugar; A few drops Guanli White Vinegar

by Anbao's Tiger Mom

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Carrot is a very homely vegetable. It contains a variety of vitamins, carotene and lignin, which has a strong immunity. It is very nutritious and is called "small ginseng".
But its unique taste makes many children shut out and don't like to eat it. My Anbao used to be like this, but such nutritious vegetables cannot be eaten, so I racked my brains to develop a variety of methods, and my efforts paid off. Now my baby not only does not reject carrots, but also loves them very much. The way to eat carrots I shared with you today is to make cakes. The finished product is cute and has no carrot flavor at all. Moms and dads who have picky eaters at home, give it a try! "

Ingredients

Carrot Cat's Claw Cake

1. Prepare the ingredients;

2. Peel the carrots and cut into small pieces, and pour them into the mixing cup of the wall breaker with water;

3. Close the lid, turn on the power, press the start button, select the H speed, and press the start button again, the wall breaker starts to beat;

4. After a program is over, continue to repeat step 3 once, and the carrots can be mashed;

5. Pour out the carrot puree, filter out the excess water and weigh 110g carrot puree for later use;

6. Separate the egg yolk and protein one by one, and divide them into two egg-beating bowls;

7. Put a few drops of white vinegar in the egg whites, whip it slightly with an electric whisk, pour in 20g sugar and continue to beat;

8. When it reaches fine bubbles, pour in 20g sugar and then disperse;

9. When the lines appear, pour 20g of white sugar and then send it to dry foaming, that is, lift the egg beater, and short and small sharp corners appear;

10. Pour the remaining 10g sugar into the egg yolk, then pour in the corn oil, and mix well;

11. Pour the carrot puree and mix evenly;

12. Sift in the mixture of low-gluten flour and baking powder;

13. Stir evenly as shown in the figure;

14. Dig one-third of the beaten egg whites into the egg yolk batter, stir evenly;

15. Pour all into the remaining egg whites and stir evenly;

16. Put it into a piping bag and squeeze it into the mold, 8 or 9 minutes full;

17. After the oven is preheated, the middle layer is baked at 160 degrees for about 20 minutes, and the mold is released after the oven is cooled;

18. The finished product has a rich, cute, and golden fragrance, and the key is that it doesn’t have any carrot flavor.

Tips:
1. White vinegar can also be replaced with lemon juice to maintain protein stability;
2. After the egg whites are beaten, put them in the refrigerator and wait until the egg yolk batter is reproduced and mixed before taking it out for use;
3. Pay attention to the technique when turning the egg yolk protein, do not stir in circles to avoid defoaming;
4. Don't throw away the extra carrot puree and juice, you can put it in the bread machine to make one-click carrot toast.