Anhydrous Honey Vintage Chicken Cake
1.
To prepare the ingredients, the eggs should be at room temperature. The mold is greased to prevent sticking.
2.
Beat the eggs at room temperature into a clean basin without water. Add honey. At this time, you can preheat the oven 180 degrees up and down.
3.
Pour in the salt and start beating at high speed with an electric whisk! Beat the fish eyes and add 1/3 of the sugar. Continue to beat until the bubbles become thinner, then add 1/3 fine sugar. When the beater has obvious lines, add the last fine sugar and continue to beat at high speed.
4.
You can stop halfway and lift the whisk to observe the state of the whole egg. The volume of the egg liquid swells obviously until the egg beating head is lifted, and the figure of 8 can be drawn when the egg liquid drips and stays for a while, and can be stacked.
5.
Sift into the low powder, don't pile it in a corner, it is easy to defoam the whipped egg batter.
6.
, Then use the egg spatula with the right hand to cut in from the 2 o'clock direction, turn along the bottom of the basin to the edge of the basin to the center of the basin, repeat the cutting and mixing actions, cutting and mixing until there is no dry powder. Spread the corn oil into the batter with a spatula.
7.
Continue to cut and mix and mix evenly. Put the mixed batter into a piping bag.
8.
Then the 12 continuous mold is ready, and the piping bag is cut into the 12 continuous mold.
9.
Lift the mold and vibrate lightly to produce large bubbles. Put it into the lower middle of the preheated oven! Bake at 170-180 degrees for about 25 minutes. The specific time and temperature need to be fine-tuned according to your own oven.
10.
After roasting, take it out and transfer it to a cold shelf to cool it down, then demould it! If you want to eat it while it is hot, you can use a stripping knife to strip it if you are lazy.
Tips:
Note 1. Use normal temperature eggs for eggs, which are easy to beat.
2. It must be beaten until the egg batter can be stacked, and the lines will not disappear easily.
3. The mixing speed must be fast.
Corn oil is heavier, so it must be poured into every corner with a spatula to prevent pressure and defoaming!
