1. Treat the lotus root first. After peeling, cut out 8 slices, soak in water for later use. Cut the rest into small dices. Put the lotus root in the pot, add sugar and water, simmer on a low heat, cook until the water is almost dry, then let it cool for later use.
2. Beat two eggs into a water-free and oil-free basin, then add fine sugar and salt, and stir in insulated water until the sugar melts. Then use an electric whisk to beat at high speed until the egg liquid is whitish and bulky, and the egg liquid on the whisk can be slowly left behind, and the traces will not disappear immediately.
3. Then pour in the salad oil and mix well, then continue to sift in the low-gluten flour and baking powder. Then pour in the almond flour and stir evenly with a spatula. Finally, pour the candied lotus root and mix well.
4. Spread the cake cups in the continuous mold, pour the cake batter, and it will be 8,9 minutes full. After the surface is covered with lotus root slices. Preheat the oven to 180 degrees, and bake the middle layer up and down for about 25 minutes. When you bake it in the middle, you will find that the cake batter swells, baking out the effect of kitten paw prints.
5. After it's out of the oven, you can eat it until it's not hot.
1. The egg-beating bowl and the egg-beater must be water-free and oil-free, or the egg liquid is not easy to be sent to a fluffy state.
2. If you want to eat low sugar, you can halve the sugar or replace it with xylitol. The lotus roots don’t need to be candied, just boil them in hot water and use them.
3. There is no need to add almond flour, replace it with flour.