Traditional Waterless cakes｜No additives, only eggs, flour, sugar! Crispy tastes from 30 years ago!

• Ingredients: Traditional Waterless cakes
Eggs 8 (the weight totaled 420 grams) 1:49,
White granular sugar 300 grams, 2:12,
All-purpose flour 300 grams, 3:36,
• Important tips: Use eggs at room temperature. When whipping, first blend at high speed for 20 minutes, then switch to medium speed and blend for 5 minutes. Be sure to blend it to perfect peaks (a handheld egg beater can beat 4 eggs at most, and a stand mixer of over 7 liters can beat 8 eggs at a time). When adding flour, switch to low speed and do not blend for more than 1 minute, or else it will easily defoam. If it is still not even, please stir it from bottom to top by hand.
• It is normal for slight defoaming after adding flour. If there is a severe defoaming, we can add 10 grams of baking powder to save it. You can also add cake emulsifier to make it less difficult. Just add it when beating the eggs. With the cake emulsifier, we can blend it all we want andd the ingredients still won’t defoam . However, cake emulsifier is a hydrogenated oil and we mustn’t intake too much of it.
• Baking temperature (80L oven): Preheat the oven to 210 degrees for top heat and 230 degrees for bottom. Place it on the middle rack of the oven and bake for about 13 minutes. If it does not color after 10 minutes, increase the top heat to 230 degrees. A smaller oven usually provide more heat, so please reduce the temperature by 5 degrees for every 10-liter reduction in oven capacity.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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• The numbers behind the ingredients are the time when we mentioned the ingredients in the video. If you prefer the recipe in text form, or if there is a problem of hearing impairment, please check the recipe according to the time points.
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#Recipe #ChineseCuisine #FlourFood #Desserts #CakeRecipe #HomemadeFood #Breakfast #Baking #BreadRecipe #Cooking #TeachCooking#DailyRecipe #EasyRecipe #TastyFood

[@user-zg3wq3np1q]

这种 过去式的 蛋糕 是我的最爱 现在卖的蛋糕 虽然很漂亮 我却不想吃 常常怀念这样的蛋糕 谢谢你了 我收藏了

[@cookingwithmimmo]

味道很好

[@mcyu2567]

太有回忆的蛋糕了～～～

[@yaoyao1673]

好喜欢❤

[@likejlo]

特别好😊

[@tntn9581]

感謝分享!

[@mojganfarsi7909]

真漂亮又蓬松谢谢您👏👏👏👏👏🙏🙏🙏🌹

[@TEO-pg3tt]

晚上好❤谢谢🙏分享👍。感恩😘😋

[@gohjeeleng2445]

老爸做的无奶海绵蛋糕很漂亮！ 👍

[@AlwaysOnMyMind2828]

好靚呀😄👍🏻

[@sifangcai]

讲得详细易懂。谢谢分享。已经订阅

[@albertayue5639]

讲解好，不啰嗦

[@user-rd8me6pv5i]

Всегда вкусная выпечка и отличный рецепт ! Нежные бисквит , Шеф, Спасибо Вам! 👍👍总是美味的烘焙食品和很棒的食谱！饼干很精致，谢谢厨师！👍👍

[@thinkhine8866]

When I was young ,mother bought this cake .I like it .

[@huipinghuang5140]

小時候我們𠂆的饭堂有賣！一角菜票！好好吃的！😊

[@user-dn3xq5hi1i]

喜欢

[@alicetan413]

Used to eat this cake when I was young , my hometown still bake them

[@yanli7011]

先赞后看

[@Dapur-Mama-Amel]

很好吃 6:25

[@cyber334]

小时候的美味

[@user-rq5uc6jh3v]

哇，居然有英文字幕👍

[@eileeneileen1990]

小时候看到亲戚长辈用传统模具上面放火炭，下方放材火烤。

[@mamakakina911]

Yummy

[@kiecheng0624]

讚

[@qingli0109]

有点太甜了

[@siyingsong5240]

这做法是不是跟稻香村的蜂蜜蛋糕类似呀？把白砂糖替换成蜂蜜？

[@ziyanzhou5590]

能不能分享一个没有机器的做蛋糕的方法呀？😅

[@aihuashen7950]

老爸会做北京点心燎伙（只知道这么叫）像是大号的江米条

[@user-hi2yu8zv8f]

👍👍👍

[@wangdaren-ts8hl]

70年代的玩意儿，那时候把这玩意儿叫鸡蛋糕，孩子们的最爱。

[@user-zg3wq3np1q]

也叫曹子 糕 包装和现在不一样

[@user-zg3wq3np1q]

那时候的好吃的的确少 家庭条件不行

[@angjane9050]

几代人的回忆,東南亞过年必做的糕点,用红铜模具呀！

[@KathlynLi]

I tried it this morning. While adding flour into the batter, the batter collapsed. What's the reason? I also find out that the cake is kind of dry, can I add some cooking oil to the batter? it tastes better with ice-cream.

[@user-rv5ey2kk8d]

订阅了这个频道，都好。就是食谱的量太大了，现在都是小家庭，这么多吃不了呀。不知各食材比例是不是线性的，想做一半，自己不感随意加减。

[@luluh1781]

想问一下可以用红糖吗？

[@siyingsong5240]

这小花花的烤盘哪里买的？ 求链接

[@user-os6we8fq9u]

模可以換成［ 矽膠模］？

[@kuangjen]

這烤盤在哪買的

[@kangli6087]

糖是多少克？

[@user-bj8gy4ww4k]

蛋糕油英文是啥呀

[@user-bd5jr1yk7w]

是低筋还是中筋？

[@MuziLi-ls4il]

哪里有字幕？

[@binli641]

不加蛋糕油发的不够高，表面不开裂

[@xiaoyanw4399]

一般人家庭很少有这么大的磨具,另外家庭烤箱也不都能调上下温度哦.

[@user-et9lg2ry9t]

買大容量的烤箱(>35L) , 都能调上下温度

[@SNOOPYSOAP]

請問老爸做過四合面餅子嗎？不知道訣竅是啥？看了幾個不同的影片，好像四合面餅可以做大做小也可以做厚做薄，太神奇了。

[@LBDSG1966]

可以的，还有五和面呢，做的薄需要一定技术。

[@SNOOPYSOAP]

@@LBDSG1966 下次是否可以請老爸分享演示呢？尤其是東北的大鍋煎出來的厚實的那種，很期待啊！

[@lucyliu4395]

​@@LBDSG1966请问可以家里的小铁锅做炖菜贴饼子吗？

[@VivianAn-ck1lr]

想請問老爸,有的蛋糕有很濃的蛋香味,請問也是這樣製作的嗎?還是加了什麼呢?這配方有很濃的蛋香味嗎?

[@LBDSG1966]

是的，你试试我这个，很浓的蛋香。

[@LBDSG1966]

有的 放心做哈。

[@VivianAn-ck1lr]

@@LBDSG1966 謝謝老爸,小孩很愛吃雞蛋糕

[@user-ht1iy2nd9o]

搞烘焙50年，幾乎忘了這蛋糕，記得配方中是不添加Sp乳化劑的，這更道地，SP對健康沒好處。

[@user-yf4bx4zv5b]

老蛋糕的好處就是沒有太多「科技」。

[@danqingzhou983]

做烘焙三十多年了啊。。。难怪。。。看揉面那手势就知道是老师傅

[@user-tx5hq3we2d]

又看了一遍 ，“加水都能打发起来”，我知道那些很便宜的无水蛋糕是怎么做出来的了，说是无水蛋糕，其实可能是无（少）蛋蛋糕 。

[@LBDSG1966]

是滴，你没猜错。

[@user-yq3hk3vl5v]

太容易消泡了

[@ziyanzhou5590]

没机器 吃不上呀🙄

[@kjkj-wc6wt]

[@zhongzeng5990]

什么是旦糕油，英语叫什么名？

[@belindawang7487]

那就是一种添加剂，蛋白稳固剂，不是售卖自己家吃不用的

[@lokmoiwong296]

我用煮菜油

[@liferetriever4188]

Cream of tartar, sold at baking section in supermarket. Its chemical name is potassium bitartarate. One of two ingredients in baking powder. It is an extract from grapes, not harmful to human.

[@weichen5642]

可以用柠檬汁代替

[@linl6589]

30岁以上的孤寡老人？😂😂😂

[@lingzheng9971]

❤❤❤❤❤

[@bingyusung1710]

用蒸的可以嗎？

[@JohnWick-xy7nz]

SP是对人体健康不利的，吓我一跳以为你要加😂

[@Leo.8117]

想知道老妈胖不胖？😅

[@user-pq1vx5qg1i]

🎉

[@bolili3162]

👍👍👍

[@lindatan8387]

👍👍👍👍👍