Foodabc Festival food customs Children's Day

Carrot Cat Claw Cake

2024-09-23 02:59:55 264

Carrots are a common vegetable that contains a variety of vitamins, carotenoids, and strong immune lignin. They are very nutritious and are known as "little ginseng"< br>

Details of ingredients

carrot1 piece
Eggs3 pieces
Low gluten flour80g
Baking powder1g
Corn oil30g
water60g
White sugar70g
Guanli white vinegarA few drops

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeHalf an hour

Steps to make Carrot Cat Claw Cake

1. Prepare the ingredients;
2. Peel the carrots and cut them into small pieces, then pour them into a blender cup with water;
3. Cover the lid, turn on the power, press the start button once, select the H speed, press the start button again, and the wall breaking machine will start stirring;
After a program is completed, repeat step 3 once again, and the carrots can be mashed;
5. Pour out the carrot puree, filter out any excess water, and weigh 110g of carrot puree for later use;
6. Separate the egg yolk and egg white, and divide them into two egg beaters;
7. Drop a few drops of white vinegar into the egg whites, use an electric mixer to beat them slightly, pour in 20g of white sugar and continue to beat;
8. When fine bubbles are formed, pour in 20g of white sugar and continue to beat;
9. When patterns appear, pour in 20g of white sugar and stir until dry and foamy. That is, lift the egg beater until short and small sharp corners appear;
10. Pour 10g of white sugar into the egg yolk, then add corn oil and stir evenly;
11. Pour in carrot puree and mix well;
12. Sift in a mixture of low gluten flour and baking powder;
13. Stir evenly as shown in the picture;
14. Dig one-third of the beaten egg whites into the egg yolk batter and stir evenly;
15. Pour all of it into the remaining protein and stir evenly;
16. Put it into a piping bag and squeeze it into the mold. It should be 8 or 9 minutes full;
After preheating the oven, bake it in the middle layer at 160 degrees Celsius for about 20 minutes, then remove it from the mold after it has cooled down;
18. The finished product has a strong and sweet aroma with a golden color, but the key is that there is no carrot flavor at all.