Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version

by One cook

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Baking is a lofty thing. The same is egg flour, but the cake is much stronger than that of scallion pancakes. But baking is a trivial and threshold thing. You need to master the proportions, control the temperature, buy molds, at least you have to have an oven, this alone makes us hobbyists like Ye Gonghaolong discouraged. But all this is not a problem in front of our omnipotent enameled cast iron pan. Today we will teach you how to bake cakes in an enameled cast iron pan, so that you can easily grow taller. "

Ingredients

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version

1. Separate the egg yolk from the egg white, and keep the egg white away from water and egg yolk.

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

2. Stir the separated egg yolk, sugar (20g), milk, and milk into an egg yolk syrup for later use.

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

3. Stir the sifted flour into the egg yolk milk mixture to turn the egg yolk milk slurry into an egg yolk powder slurry.

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

4. Put the separated egg white liquid in a dry container and use an egg beater. During the process, add the remaining 50g of white sugar in 3 times (the egg white is beaten into a creamy shape, and the corners can be lifted after being lifted. At the same time, the utensil is turned over. There will be egg white dripping).

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

5. Stir the creamy egg white and egg yolk powder slurry for three times to form a cake puree (please pay special attention here: the first time, add 1/3 of the creamy egg white to the egg yolk powder slurry and mix evenly, and then add 1/3 of the cream for the second time. Mix the egg whites well, and pour the mixed egg yolk powder mixture back to the remaining 1/3 of the creamy egg whites for the third time, then stir the egg white and egg yolk powder slurry in a cross style. Don't stir it in a rotating way~).

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

6. Preheat the enamel pot on medium heat for 3 minutes, brush the side of the pot with a thin layer of oil, and leave a little oil on the bottom of the pot.

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

7. Pour the evenly stirred cake puree into the pot, and at the same time tap the edge of the pot a few times to release the bubbles.

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

8. Keep the lid on the pot for a minimum of 7 minutes, do not open the lid after turning off the heat, and simmer for another 10 minutes. (After finishing the cake, you can use a toothpick to pierce the center of the cake slightly. If there is no cake puree left on the toothpick, the fragrant and non-oven version of the cake is done)

Ancient Flavor Chicken Cake Made by A Kitchen Cast Iron Pot Version recipe

Comments

Similar recipes

Curry Chicken Chop Rice

Golden Dragon Fish Premium Oil Sticky Rice, Chicken Thigh, Onion

Air Fryer Tomato Scrambled Eggs

Egg, Tomato, Chicken Essence

Golden Curry Shrimp Rice Ball

Curry Paste, Northeast Rice, Fresh Shrimp

Black Pepper Pork Chop Rice

Pork Chops, Rice, Egg

Longevity Noodles

Noodles, Cooking Oil, Egg

Korean Cold Noodles

Cold Noodles, Soup Stock, Sauce

Pimple Soup

Ginger, Parsley, Chives