Low calorie black sugar honey cake(di ka de hei tang feng mi dan gao )

Low calorie black sugar honey cake

Introduction:

"I always like anhydrous honey cake for the first time. After I started baking, I kept trying to make this kind of cake. I learned from many predecessors' recipes and the degree of whole egg pastry, and finally made a very soft and delicious cake. I was lazy, so I took some pictures at will with a fool's machine. I'm also a beginner in baking. I hope I can make it through my own exploration Help for beginners

Production steps:

Step 1: put the eggs in a basin, and then put hot water in a basin. The temperature of the hot water is about 40 ℃. The temperature is better.

Step 2: beat with an egg beater. Whole egg whipping is very important for this kind of cake. Until the egg turns white, the volume expands n times. If you can't handle it well, you can see the time. Basically, it takes more than 10 minutes for the whole egg to pass. If you can't handle it well, you can play more for 12 to 15 minutes.

Step 3: half of the eggs have turned white.

Step 4: after the eggs have been sent, it is obvious that the beater has some resistance in the eggs, and there are relatively thick lines. I played about 12 minutes.

Step 5: sift in flour, whole wheat flour with bran, no sifting. After sifting the qualified batter into flour, the batter will not collapse immediately, at least it can last about half a minute.

Step 6: start mixing from the bottom up gently, just be careful, qualified egg paste will not be easy to defoaming.

Step 7: mixed state, do not mix for a long time, no dry flour is good. Qualified egg paste mixed with flour will not defoaming oh

Step 8: add oil 2 to 3 times.

Step 9: when the oil is well mixed, it will slightly defoaming, but it doesn't matter

Step 10: use the mounting bag to squeeze into the mold or paper cup.

Step 11: softness ～～

Materials required:

High gluten flour: 90g

Whole wheat flour: 30g

Eggs: 3

Xylitol: right amount

Oil: 45 to 50ml

Honey: 15ml

Black sugar: 10g

Salt: 0.5g

Note: personal experience: 1. Flour must be in accordance with the formula, do not look like a little more, will lead to cake taste hard not soft. 2。 The temperature of the oven depends on the size of the oven and the cake. I use a mini cake mold with 12 rows, so the temperature is lower. 3。 If you want to lower the sugar, you can slightly reduce the amount of salt, sugar and oil, and increase the amount of xylitol. But pay attention, too little oil is easy to stick to the mold, you can brush oil on the mold. 4。 Take off film can wait for cool later, use toothpick to delimit around, gently shovel up with a knife.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Di Ka De Hei Tang Feng Mi Dan Gao