Editor: I have to praise the creative cooks who want to control desserts that want to “reduce sugar” without having to restrain the appetite or satisfy the taste buds. This is a “Fernandise cake” that cannot be eaten in any way. It has a solid, moist and soft traditional flavor. You can eat a small piece of “brick” without knowing it, but the main ingredient is low-sugar and low-calorie. Frozen tofu powder is really a burden-free and delicious snack that warms the heart and the stomach.
Grind frozen tofu into powder for use. You can buy commercially available products directly, or you can use a conditioning machine to break up frozen tofu. It is rich in dietary fiber and is highly recommended.
Add mellow hot cream to create an authentic taste.
Sugar (1 piece)｜0.8g
12 servings of Fernance Baking Moulds
Almond flour 80g
Frozen tofu powder (frozen tofu ground powder) 40g
Cream (no salt) 150g
Mangosteen sugar substitute (granules) 70～90g
4 egg whites
・ Preheat the oven to 220 degrees.
・ Put the cream (outside the portion) at room temperature to soften and apply a thin layer in the mold[a], Put it in the freezer.
・ Pour almond flour and frozen tofu powder into a plastic bag, shake to mix.
a If you don’t have Fernanche’s baking tin, you can also use the Madeleine cake tin.
1. Sift the powder into a bowl, then add the Luo Han Guo sugar substitute and mix well.
2. Put egg whites in another bowl and beat them up carefully.
3. Cut the butter into 2cm chunks, put it in a pot and heat it over medium heat until it bubbling and boils and emits an aroma.
4. Sift 3 into 1 and mix with a whisk. Then divide 2 into 2 to 3 times and mix well after each addition.
5. Pour the batter into the mold and level the surface, put it in the refrigerator for more than 3 hours (preferably overnight).
6. Put it in an oven preheated to 220 degrees and bake for about 15 minutes. After demoulding, put it on the grid to cool.
<本文摘自：《Zero burden light sugar baking: Low-oil bread × low-fat pizza × low-calorie snacks, 66 super-satisfying light food proposals, provided by Taiwan Dongfan. >
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Editor in charge: Jasmine