Milky Carrot Cake

2024-06-24 19:54:28  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision
Carrots: activate blood circulation and remove blood stasis

Ingredients

Eggs ( 4 )
Low-gluten flour ( 100g )
Carrot ( 90g )
Milk ( 70g )
Fine sugar ( 50g )
Corn oil ( 30g )
Lemon juice ( a few drops )
Cooked white sesame seeds ( appropriate amount )

How to make milky carrot cake

  • Milky carrot Cake recipe illustration 1

    1.Weigh the required ingredients and set aside

  • Milk Carrot Cake Recipe Illustration 2

    2.Wash the carrots, peel them and cut them into pieces Thin slices

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    3. Steam the carrots in cold water for 15 minutes

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    4. After the carrots are steamed, put them into a food processor, add milk, beat into a carrot paste, then pour in water-free and oil-free In the container

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    5.Add corn oil and stir evenly

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    6. Next, come to the egg white and egg yolk.Separate the egg white in a water-free and oil-free basin, separate the egg yolk in the carrot paste, and then put Mix the egg yolk and carrot paste evenly

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    7.Sift the low-gluten flour again

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    8.Make a z-shape and stir until there are no dry powder particles

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    9.Add fine sugar to egg whites in three batches and beat until dry foam and lift the egg beater to form small upright corners

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    10.Put 1/3 of the meringue into the egg yolk paste and mix evenly

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    11. Then pour it into the remaining meringue, and mix evenly using the same technique

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    12.Pour into the mold, smooth the surface, shake it a few times to release big bubbles, and then sprinkle with cooked white sesame seeds

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    13.Place in the preheated oven and bake at 150 degrees for 60 minutes

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    14.After baking, remove from the mold, let cool, remove from the mold and cut into pieces

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    15.A nutritious, soft and sweet carrot cake is ready

  • Milk Carrot Cake Recipe Illustration 16

    16. Finished product picture!

Tips

1.Ovens have different temperaments, and the specific temperature should be adjusted according to the temperament of the oven
2.Each brand of flour has different water absorption, and the amount of milk should be increased or decreased appropriately according to the thickness of the batter

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