I have an older son and a three-year-old mother-in-law, so I'm more careful about my health when I make cakes.Today I came up with the idea of making a cake with my black sugar, which is definitely better than white sugar, so I made it, very successful, very delicious.Black sugar is healthy, there's less oil, and the whole family loves it.The size of this square is 8 inches.

WHAT YOU NEED

Ingredients

Low flour 80 grams
Five eggs
50 grams of black sugar
40 grams of cooking oil
Milk or water 70 grams
10 g of white sugar

How TO MADE 8 inches of black sugar

Steps 1 to 4

1. First, pour 30 grams of 70 grams of water into a glass, and put the black sugar in it to melt the spare.

2. When the sugar is completely melted, we officially start making the cake.

3. The egg whites are separated and put in the freezer for a while, not refrigerated, but frozen.

4. The remaining water and oil are poured together, stirred by hand until all is white, without oil particles.

Steps 5 to 8

5. The egg yolk is dispersed, half is poured into the oil-water mixture, the word Z is mixed, and after it is completely mixed, the other half is also poured in, the word Z is mixed until it is completely mixed.

6. Low-flour sieving into egg yolk, stirring, and frying

7. Then add the melted black sugar and continue stirring until it is completely mixed and there are no flour particles.

8. At this time, turn the oven up and down 110 degrees (my oven is hot, so the temperature is low, the temperature is usually about 140 degrees).

Steps 9 to 12

9. There's already a little bit of ice on the side of the protein.

10. Then add a few drops of lemon juice or white vinegar.

11. 10 grams of white sugar added three times

12. It's been hitting the hard foam, the egg maker is up, there's a straight hook.

13. My eggs aren't fresh today, it's been a long time since I've had them.

14. Scrape a spoonful of protein into the egg yolk, stir evenly, then pour it back into the protein, stir quickly, stir evenly, and then pour it into the mold.

15. It fell twice, and the atmospheric bubbles burst.

16. Preheat the oven, put the double pan on the bottom layer.

17. It's like putting a toaster on top of our cake plate.

18. The temperature was 110 degrees, and my descent was very strong, so it was 100 degrees for a total of 79 minutes.

19. After 20 minutes, the cake begins to rise slowly, much higher than the mold, and then in the last 20 minutes it begins to shrink, shrinking to almost the same height as the mold.

20. In a few more minutes, it'll be fine, 70 minutes, and we'll be out of here.

21. It's cooked, it's taken out, it's poured out, it's cooled on the shelf.

22. It takes three or four hours to remove the mold overnight, and it takes three or four hours to remove the mold during the day.

23. Take it out of the mold, cut it into pieces, and enjoy it!