PS: Actually I think the sponge cake I uploaded is better than the waterless cake, the recipe is similar.
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Low gluten flour makes it fluffy, but regular flour makes it taste like the real waterless cake we had as kids.
|3 eggs. 3 in the shell. 160g.|
Low gluten flour/regular flour
|60g (if you don’t like sweets make about 52g and it’s just right for me)|
Simple and Delicious Waterless Cake Recipe
I switched from 5g of sugar to powdered sugar, but it’s okay if you don’t. I can do it with powdered sugar.
3 eggs, beat them with an electric mixer on high speed, add the sugar in batches, it doesn’t matter how many times.
Status at 3 minutes
They’ll turn white later on and get bigger.
It won’t disappear until you draw an eight for five seconds.
If you brush the molds with softened butter, while the oven is preheating at 180 degrees, you can skip the buttering if you have a paper tray, and if you have a paper tray, you can skip the buttering. The butter step is eliminated with a paper tray!
Add the egg yolk batter to the flour, cut and mix quickly or it will deflate badly.
Using a piping bag or a spoon, pour the cake batter into the mold, 8.9 full, sprinkle with sesame seeds, and give it a little shake to release any air bubbles.
Set the oven at 160 degrees. Set the oven at 160 degrees. I’m going to say this three times, but put it in the middle of the oven for 20 minutes, depending on the color.
You pierce the hole with a toothpick and see if there’s any batter coming out. If not, it’s cooked.
And then you use a toothpick to release the mold while it’s still hot.
Eat it while it’s hot! Smells good!
Say it takes a long time to whip, we recommend tilting the pot and hitting it on 5th gear first. Expand and then flatten the beater.