Oil-free and Sugar-free Small Cakes

Oil-free and Sugar-free Small Cakes

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

2. Boil a pot of water, hot but not bubbling, away from the fire; first melt the honey in a bowl of cold water;

3. Use a thermometer to measure the temperature of the water, it has dropped to 60 degrees, and put the egg bowl in the water bowl;

4. First use an electric whisk to beat the egg liquid at high speed, and pour the honey aqueous solution into the egg paste after the volume of the egg liquid expands and the color becomes lighter;

5. Beat at high speed for about 30 seconds, then turn to low speed to make the egg paste delicate and without obvious bubbles. Lift the whisk, and the egg will flow down and draw a figure eight, which will not disappear for 10 seconds; continue to low speed and clockwise slowly for one minute to make The custard is more delicate;

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

7. Preheat the oven and heat up and down at 150 degrees, then sift the low-gluten flour into the egg batter;

8. Use a spatula to mix up and down evenly. Because there is no sugar but only a little honey water, you will hear a popping defoaming sound. It doesn’t matter, just flip and mix briskly with your hands; if you put 60 grams of sugar as usual, this The defoaming is not obvious;

9. Scoop the cake batter into the baking paper cup, 7 or 8 minutes full;

10. Put the cake cup into the middle layer of the preheated steam oven, and heat up and down at 150 degrees for 20 minutes; after the oven is out, hold the cake cup and turn it over on the countertop a few times without inversion.

11. Homemade oil-free and sugar-free small cakes are soft and fluffy!

Tips:

1. This cake is a whole egg beaten sponge cake. Because there is no sugar involved, the stability of the batter is poor. After the flour is sifted into the flour, there will be defoaming; if the conventional sugar is used, the stability of the batter will be excellent Yes, because the temperature of the custard is very good, and the degree of fineness of the custard is good; but considering it is for the elderly to eat, so only a little bit of honey is placed, so please choose your own fish and bear paws;
2. I used the 25 steam oven of North American Electric ACA, so it only took 20 minutes to fire up and down at 150 degrees. Please refer to the above text for the capacity of the cake cups. Please adjust the baking time and temperature according to the actual situation of your own oven.