1. Prepare the mold. I like the fluffy cake noodles, it looks more like a chicken, so the mold is left untreated. If you want to release the mold a little easier, you can use softened butter to spread a thin layer in the mold.
2. Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters. The chicken egg separator of Xuechu is especially easy to operate. Knock a whole egg into an egg divider, lift the chicken egg divider, the egg white will be slowly exposed, and squeeze the remaining egg yolk into another bowl.
3. Add powdered sugar A to the egg whites in 3 times and beat until dry and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at medium speed, and the lines will appear slightly, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until you feel obvious resistance. When you lift the whisk, the tip is short and small The spikes are fine.)
4. The butter is softened at room temperature so that your fingers can easily press a pit. Use a whisk to beat it a few times to make it smooth.
5. Add icing sugar B to the softened butter. Do not start the whisk, mix the two slightly, and then use an electric whisk until the butter is whitish in color and slightly expanded.
6. Add the whole egg liquid in 3 times, and continue to mix them evenly at the first speed of the electric whisk. Remember to mix well each time before adding the egg liquid again.
7. Add the cream in 2 times, and also turn on the whisk and mix well.
8. Add 1/2 of the meringue to the butter paste and mix well with a rubber spatula.
9. Pour it back into the meringue and continue to mix it with a rubber spatula until no trace of egg white is visible.
10. Sift the low-gluten flour into the butter paste twice, and stir them evenly with a rubber spatula to form a fine batter.
11. Put the mixed batter into a piping bag, squeeze them into the mold, about 8,9 minutes full, and shake it twice.
12. Put it into the preheated oven, heat up and down at 165℃, middle level, and bake for 25 minutes.
13. We will make the decoration materials during the baking of the cake. Take a ham sausage, cut into slices about 2mm, cut in half and then cut into 3 triangles to make the chicken's mouth.
14. You can also prepare heart-shaped sugar slices for cockscomb, almond slices for chicken wings (I didn't make it at the end), and dark chocolate is put in a piping bag and heated to melt. Use it to draw expressions later.
15. After being baked, the little cake is decorated and becomes a cute little chicken cake.
Tips:1. The butter should be softened so that fingerprints can be easily pressed with your hands.
2. If the egg liquid and whipped cream are taken out of the refrigerator, they must be returned to room temperature before being added to the butter. At the same time, they must be added in batches and stirred evenly, otherwise the oil and water will separate easily.
3. I used Xuechu’s non-stick mold without any treatment. If you are not using a non-stick mold, you can first spread the mold with softened butter to prevent sticking.
4. Whipped cream can be replaced with the same amount of milk, but if you use cream, the milk flavor will be stronger.
5. Please adjust the baking time and temperature according to the temper of your own oven.
