Today to recommend the simple carrot cake method, carrot is a very common vegetable in our daily life, not only the taste is very good, but also the nutritional value is extremely rich, loved by many people.
If people want to fully absorb the carotene in carrots, it is best to steam or cook carrots to eat. So let's combine carrots and cakes today and try the delicious carrot cake together.
Carrots are extremely rich in nutrients, containing sucrose, starch, carotene, vitamin B1, vitamin B2 folic acid, a variety of amino acids (more lysine content), mannitol, lignin, pectin, quercetin, kaempferol, volatile oil, caffeic acid and calcium and other mineral elements.
For this reason, carrots are now a very popular food for the masses, in addition to carrot cake, there are also carrot steamed buns, carrot dumplings, and carrots and other ingredients with delicious, have the opportunity to try more Oh.
The difference between carrot cake and ordinary cake is that carrot puree and carrot particles are added to the process of making cake paste, although it is more suitable for babies to eat, but because there are small particles in it, too small babies can not eat.
There are also bao moms who feedback that the baby eats too much sugar, and it is unsuccessful to send off the meringue without sugar, so try to let the big baby eat it.
In addition, because there are carrot particles in the cake, before entering the oven, the cake paste does not have to be shaken twice to bubble, but the usual method of making a cake paste cannot be changed by beating the hard foaming of the meringue, and the egg yolk paste and the meringue are mixed and mixed evenly in three times.
Ingredient List: Carrot puree 30 g / diced carrot 30 g / pure milk 130 g / 5 eggs Low gluten flour 130 g / corn oil 100 g / sugar 80 g
Cooking steps
- step1 -
Prepare the ingredients, 80 grams of sugar, 130 grams of low gluten flour, 130 grams of pure milk, 100 grams of corn oil, these ingredients are the amount of 8-inch mold cake
- step2 -
Beat the carrots into 30g of carrot puree on a blender and pour into a bowl and set aside. After steaming 30 grams of diced carrots in the pot, take out the same and set aside.
- step3 -
The egg whites are separated by an egg separator, and the yolks are mixed with cooking oil and pure milk.
- step4 -
Then add the carrot puree and stir again, then sift in the low gluten flour and continue to stir until the flour has no particles to form a paste.
- step5 -
Then add the diced carrots and stir well, so that the part of the egg yolk paste is completed, then beat the meringue, add sugar to the egg white, white sugar can be added at one time, you can also add it three times, use an electric whisk from slow to high speed, beat to hard foam.
- step6 -
The effect of the meringue is as shown in the picture, lift the egg beater to have a small bend, insert a chopstick in the meringue without falling, and buckle the whole bowl of meringue without slipping, all of which indicate that the meringue has been successfully sent.
- step7 -
As with other cakes, and then into the mixing link, the meringue is added to the egg yolk paste three times and mixed evenly, the method of mixing is no longer repeated here, the previous cake methods are emphasized, this is one of the important reasons for the success of the cake. Friends who don't know can leave a message in the comment area.
The third time, pour the mixed cake batter directly into the meringue, so that it can be used more completely. After the cake paste is mixed, the bottom of the 8-inch cake mold is spread with cake paper, and the cake paste is poured from a high place down. Because this cake paste has small carrot particles, it can be used without shaking before entering the oven.
- step8 -
The oven is preheated in advance, baked at 190 degrees on and off for 50 minutes, then simmered for another 5 minutes and then out of the oven, and the simple carrot cake is ready.
- step9 -
Compared with other cakes, carrot cake is more golden in color because of the addition of carrot juice and carrot particles, which is close to the color of carrots, and it looks delicious.
Carrot cake is kikuko's sister cooks the 636th delicious dish, how do we pick carrots? In an interview with Health Times, Zhao Huimin, a master of food science, gave 2 suggestions on how to choose carrots:
1. Pick orange-red carrots. The content of carotene has a lot to do with the color of carrots, the darker the color, the higher the content of carotene, so orange-red carrots contain more carotene than yellow carrots.
2. Choose carrots with thin cores and thick flesh. The lateral distribution of carotene content in the whole carrot is the highest carotene content in the outer cortex of carrots, followed by the content in the fleshy layer, and the lowest content in the inner core layer. Therefore, when choosing carrots, it is best to choose carrots with thin cores and thick flesh. Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
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