Xylitol birthday cake
Overview
People with diabetes could not eat cakes before, but with xylitol cakes, people with diabetes can enjoy it. This is good news for people with diabetes. We make it for them and they are very happy when they eat it. This is also the joy of learning baking. Bringing happiness to others is also the happiest thing for us
Tags
Ingredients
Steps
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Prepare the required ingredients and weigh them
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Separate the egg yolk and protein and put them in two basins. The basins should be clean, water-free and oil-free
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Add xylitol to the egg yolks and mix well
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Add corn oil in portions, stirring well each time
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Add milk and mix well
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Sift in the low-gluten flour and mix well
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Add one-third of the xylitol and a few drops of lemon juice to the egg whites and beat with an electric whisk
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Beat until fine foam appears, then add one-third of the xylitol
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Beat until slight lines appear, then add the remaining xylitol and continue beating until two sharp corners appear when you pull out the egg beater
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Take one-third of the egg white and put it into the egg yolk
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Mix well and pour back into the egg whites
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Quickly stir evenly into a fine and smooth egg batter
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Pour into a six-inch mold
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After lightly shaking, place in the preheated oven, lower the middle rack, 150 degrees, 45 minutes
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After taking it out of the oven, turn it upside down and remove from the mold after cooling
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The unmoulded cake is soft and elastic without any collapse (I forgot to take a photo of today’s cake, so I used the one from last time instead)
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Add xylitol to the egg cream in batches and beat until ready for decorating
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Add pink pigment to butter oil, spread a layer of butter on the surface of the cake, and use a chrysanthemum nozzle to decorate the flowers
