Appropriate addition of Konjac Root Gum Powder will improve the quality of the cake or chiffon cake. The addition of refined konjac flour for baking provides a basis for the development of the cake in the direction of nutrition and health. It can also be used as a healthy food for healthy people, diabetes, and obese patients.
Konjac Benefits
Konjac is a perennial herbaceous plant of the Araceae family. It contains a large amount of glucose. It is a high-molecular compound. Adsorbing cholesterol and bile acids has specific effects on lowering blood pressure and reducing cardiovascular disease. Konjac can also exert anti-tumor effects by improving the body's immune function.
Konjac contains soluble dietary fiber. It is very effective in inhibiting the increase in blood sugar after a meal. Therefore, konjac flour and its products are ideal hypoglycemic foods for diabetics. In addition, it also contains a variety of amino acids and a variety of trace elements required by the human body, and has the characteristics of low protein, low fat, high fiber, strong water absorption, and high swelling rate. It has a variety of medicinal effects such as lowering blood fat, lowering blood sugar, lowering blood pressure, weight loss, beauty, health care and laxative.
Why Use Konjac Powder in Cake?
With the enhancement of health care awareness, people's requirements for food quality tend to be more nutritious and healthy. Now people make konjac into various functional foods to exert its functions, including puffed food containing konjac, konjac capsules, konjac noodles, etc. Konjac cake has corresponding health care functions, improves its nutritional value, and also gives the cake a new taste and color.
Dosage of Konjac Flour
The amount of kKonjac Root Gum Powder added will directly affect the taste and quality of the cake. Adding too much will dilute the flour and gluten. This will result in insufficient tendons to support the expansion force during baking. The cake will be soft and easy to deform, small in size, and greatly reduced in elasticity. Too little does not have medicinal value. The most suitable addition amount of konjac flour is 10%. The particle size of the konjac flour is also very important to the taste of the chiffon cake. Konjac cake made from konjac flour with a diameter of 0.01 ~ 0.1 μm has a unique taste.
Operation Points
1. Separate the egg yolk and egg white from the eggshell. Add sugar to the egg white to make a foam. Add 2 to 3 drops of white vinegar, and continue to beat until a bubble-like, dense and stable chicken tail-like meringue is formed. During this process, the egg white should not be mixed. Egg yolk and oil, otherwise it will affect the egg whites.
2. Add milk, sugar, and corn germ oil to the egg yolk, stir in one direction until the egg liquid is delicate, sieve in the mixed Konjac Root Gum Powder, low-gluten flour, and baking powder, and stir into an egg yolk paste. Do not over-mix during this process to prevent the formation of Gluten.
3. Stir the meringue into the egg yolk batter in portions, and carefully stir up from the bottom with a rubber spatula to make the batter evenly mixed. You should as quickly as possible to prevent the egg paste from defoaming.
4. Spread a layer of cake oil on the cake mold and pour the mixed cake batter into the cake mold. The egg batter should account for 50% to 70% of the height of the mold during injection molding. The cake batter should be baked in time after injection molding. Parking for a long time will cause defoaming, which will cause the cake texture to shrink or become hard.
5. Bake the cake in a preheated oven, the upper and lower fires are 150 ℃ and 180 ℃ respectively. The time is 40 to 60 minutes. When baking the cake, it is not advisable to open the oven door multiple times to prevent the batter from sinking due to thermal expansion and contraction.
6. After the cake is out of the oven, place the cake together with the mold on the cooling rack. The cool it to about 35 ℃ and release the mold, otherwise, the cake will easily collapse or shrink, which will affect the texture.