#the 4th Baking Contest and is Love to Eat Festival#old-fashioned Chicken Cake

Name: #the 4th Baking Contest and is Love to Eat Festival#old-fashioned Chicken Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: (60g with shell) 4 egg; 20g Corn oil; (Low-gluten flour) 120g Cake flour; 80g Caster sugar; Some White sesame

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Today I have an old-fashioned chicken cake. A little oil will do. Sugar is not too much, because the egg cannot be beaten without the sugar; if it is dropped too much, the egg will have too many holes and lose its viscosity, and the custard with flour will disappear. Soaked. So it’s okay to reduce the sugar a little, but don’t fail because of the pursuit of oil-free and sugar-free. Instead of doing this, it’s better to steam our delicious steamed buns?
The mold can be chosen at will. But since it is an old-fashioned cake, I still recommend using this small cup, which is easy to take, and the baking time is short, the hair rises well, and it can also highlight the old-fashioned taste. Round and square patterns are all fine! "

Ingredients

(60g with shell) 4 Egg

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20g Corn Oil
(Low-gluten flour) 120g Cake Flour
80g Caster Sugar
Some White Sesame

#the 4th Baking Contest and is Love to Eat Festival#old-fashioned Chicken Cake

1. All materials are ready

2. Put the eggs and sugar into an oil-free and water-free egg beater

3. Use an electric whisk at low speed, and place the egg beater in a warm water basin. It will be easier to beat and the time will be shorter.

4. The egg is swelled in volume and turned into a light yellow. Lift the whisk, and the dripping marks will not disappear easily.

5. Sift the flour into the egg batter twice, the first time it is roughly mixed with the egg batter, and then sift in the rest

6. Take the "J"-shaped method, stir evenly from bottom to top, don't make a circle, so the bubbles in the egg batter will disappear and the cake will become an omelet

7. Pour the corn oil into the batter

8. Continue to use the "J"-shaped method, and stir evenly from bottom to top to form a delicate and shiny cake batter

9. Use a small spoon to scoop the egg batter into a non-stick baking tin. It is also possible to use a paper mold. If you want the finished product to be beautiful, it is 8 points full, so that after it rises, a small round head is just exposed. I want to make all the batter. Put it in, it was a little full, but in the end two paper cup molds were used; some white sesame seeds were sprinkled on the surface

10. Put it into the middle layer of the preheated oven, 180 degrees, middle layer, up and down heat, about 15 minutes. The specific temperature and time are adjusted according to the situation of the oven and the size of the mold; after the oven is out, it is directly allowed to cool and then demolded

11. Looks very full

12. The shape of this is also good

13. Cut it open, the organization is very delicate

Tips:
1. Eggs should be fresh as much as possible. If they take too long, they will lose their tension and viscosity, and the effect of whisking will be poor, which will defoam easily;
2. It is not easy to beat a whole egg, it is much easier to sit in a basin of warm water;
3. Sift the flour in twice, sifting in all at a time, it is easy to defoam; the purpose of sifting the flour is not to sift out the bugs, but to increase the space between the flour, so that the flour does not stick, so that it is not easy to defoam;
4. Don't stir in circles for the sake of saving trouble. Make two circles like this, and the eggs will disappear. If the cake becomes an omelet, it will be considered worthy of you;
5. The baking time and temperature can be adjusted according to the size of the oven and mold.