Fried Chicken Cake for April Fools' Day
1.
Clean the surface with lemon, and use a lemon spatula to cut out the skin, paying attention to only the yellow part.
2.
Squeeze out the lemon juice, add to the corn oil, mix well and set aside.
3.
Beat the eggs into the basin, add fine sugar and salt and mix well.
4.
Heat the egg liquid to 40 to 50 degrees with insulated water, and use an electric whisk to beat the egg liquid at high speed. Lift the egg beater, the egg liquid will drip down slowly and keep the pattern, then the beat will be successful. (It takes a long time to beat the whole egg, about 4 minutes.)
5.
Turn the whisk to a low speed to sort out the bubbles in the egg liquid.
6.
Add the low-gluten flour sifted in advance to the egg batter, and mix well with a spatula.
7.
Take a small portion of the mixed batter and add it to the lemon juice and corn oil mixture, and mix well.
8.
Pour the mixed mixture into the batter and mix slightly.
9.
Add lemon zest and continue to mix well.
10.
Pour the batter into the 6-inch chiffon mold of the school kitchen
11.
Put it in a preheated 150 degree oven and bake for 45 minutes. Bring out of the oven and let it cool on the grill.
12.
Take 100 grams of whipped cream and add 8 grams of caster sugar, beat to 7 and distribute for later use. Crushed potato chips.
13.
After unmolding, cut half of the cake body and crush it.
14.
Whip the whipped cream in portions into the cake crumbles
15.
Stir it into cake pieces to form a dough.
16.
Knead the cake into the shape of chicken wings and drumsticks. The middle of the drumsticks can be linked with finger biscuits.
17.
Put it in the freezer of the refrigerator and freeze for 10 minutes. After taking it out, apply cream on the surface.
18.
Finally, sprinkle with crushed potato chips.
Tips:
1. The oven temperature is for reference only.
2. It's best to eat right after it's been cooked. Potato chips will become soft after a long time and taste a little worse.
