Note⚠️: Whole egg liquid needs to be whipped in a warm environment of 35-40°C, and the mixing bowl must be free of water and oil; egg whites need to be frozen for 10 minutes in advance or refrigerated eggs; when adding whipped whole eggs or egg whites to the batter, do it quickly and use a folding motion to prevent defoaming. If you use an electric mixer, some of the batter will be defoamed, but the cake will be more delicate.
Materials
Eggs, rice flour
Baking | Steps to make a waterless cake
Step 1
Waterless cake: Place 3 room temperature eggs (100g), a few drops of lemon or white vinegar, and 20g of white sugar in a bowl that is free of water and oil. Place the bowl in warm water and beat at high speed until the mixture can be drawn in the shape of an 8 and does not disappear after three seconds. Add 60g of rice flour and 15g of oil and mix well. Then brush a little release oil into the paper cup and air fry at 140℃ for 20 minutes.
Step 2
(The first method involves mixing the ingredients thoroughly without defoaming, but it's crucial to prevent sticking. The second method allows the mixture to deflate slightly by whisking for 10 seconds, resulting in a denser and more compact texture, which is ideal for adding dried fruit and nuts.)
