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.
2.
Stir the separated egg yolk, sugar (20g), milk, and milk into an egg yolk syrup for later use.
3.
Stir the sifted flour into the egg yolk milk mixture to turn the egg yolk milk slurry into an egg yolk powder slurry.
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).
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~).
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.
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.
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)
