Maple sugar is the most distinctive product of Canada, the country of the maple leaf, which is made by drilling holes in tall sugar maple trees to extract the juice and cooking it.It is said that Canada has a famous maple avenue from Quebec City in the east, along the St. Lawrence River in the west to Niagara Falls, an area of 800 kilometers spread over tens of thousands of sugar factories, large and small, producing 32,000 tons of maple sugar annually, accounting for more than 80% of the world's total production.Maple sugar is rich in minerals and organic acids, and has fewer calories than sugar, fruit sugar, and corn sugar, but it contains much more calcium, magnesium, and organic acids than other sugars, which can supplement nutritional imbalances.Maple sugar has a lower sweetness than honey and has a sugar content of about 66% (honey has a sugar content of about 79% 81% and sugar up to 99.4%).It is said that a Canadian's breakfast table is not a complete meal without maple syrup.The taste is sweet, the calories are low, the nutrition is good, and it seems that using maple syrup instead of sugar and honey is definitely a good choice.Make a sweet cake with maple syrup, nutritious and sweet, with a pot of tea, slowly taste the meaning of autumn! Even my children can't help but taste the taste of green tea.You can't miss the cake.

WHAT YOU NEED

Ingredients

Three eggs.
50 ml of maple syrup
30 ml of corn oil
50 ml of milk
85 grams of low-fat flour
30 ml of maple syrup
Protein four
20 grams of fine sugar
Drops of lemon juice
A little salt.

How TO MADE Cake with maple syrup

Steps 1 to 4

1. Add maple syrup to the egg yolk;

2. The hot water is discharged to the state of a colored, whitish, thick egg yolk sauce;

3. Remove from water, add corn oil, stir evenly;

4. Add milk to the mixture evenly;

Steps 5 to 8

5. One-time screening of low-fat flour;

6. Stir until uniformly particle-free and smoothly settled, and cover with a preservative film to prevent drying and peeling.

7. Add a little salt (with two fingers) and a few drops of freshly squeezed lemon juice to the protein;

8. Use an electric egg beater, stir at high speed to create a thick bubble, and add fine sugar;

Steps 9 to 12

9. Continue stirring until the foam is fine, add maple syrup;

10. Turn at medium to low speed and continue stirring until 8 to 9 is distributed, i.e. pull out the foam with a small curve, forming a protein cream;

11. Take 1/3 of the protein cream into the egg yolk paste and cut evenly;

12. Back to the protein cream.

Steps 13 to 16

13. Cut evenly into a smooth, delicate, stable, bubble-free cake paste;

14. The cake paste is moulded for eight minutes, and before entering the oven, it is lightly stirred on the table, creating an atmospheric bubble.

15. The oven is preheated at 180 °C, reduced to 160 °C after placing the cake, baked for 30 to 35 minutes, and cooled immediately after coming out of the oven.

16.

Handy cooking tips

　　Most of the fine sugar is replaced by maple syrup, and the process is done in the same way as a typical cake.2 The maple syrup is dark in color, so the cake is easy to color, so lower the baking temperature a little.