The Most Classic Childhood Delicacy-old Fashioned Chicken Cake

Name: The Most Classic Childhood Delicacy-old Fashioned Chicken Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 12g oil; 120g Low powder; 80g Sugar

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

When I was young, material was scarce, and snacks were rare in ordinary days. Occasionally, a businessman carrying a burden entered the village through the streets and alleys. The children in the village were so excited that it was a holiday!
What impressed me the most was the one who bought the chicken cake. I saw him quickly pour the egg liquid into the bulky iron box. After a while, the iron box gave off a tempting fragrance. After opening the iron door, he saw the slimy egg liquid swelled into a flower-like chicken cake. It feels like magic. In that small mountain village, are there any snacks that appeal to children more than this?
So that up to now, no matter how rich the types of snacks are, the old-fashioned chicken cake still occupies a very important position in my heart! The four simplest and most common ingredients are used to create this sweet and tangible cake. Although it is not as fluffy and soft as the chiffon cake, the old-fashioned chicken cake's unique solidity and sweetness has captured quite a lot of fans!
If you are still driven crazy by the chiffon, you might as well try this old-fashioned chicken cake, you will not be disappointed! "

Ingredients

4 Egg
12g Oil
120g Low Powder
80g Sugar

The Most Classic Childhood Delicacy-old Fashioned Chicken Cake

1. All the ingredients are ready

The Most Classic Childhood Delicacy-old Fashioned Chicken Cake recipe

2. Break the eggs into an oil-free and water-free container, and add sugar (the container for the eggs must be oil-free and water-free. This is the key to the success of egg processing)

3. Prepare a large pot of warm water, and put the egg liquid container into the warm water (the water temperature should not be too high, try it with your hands, just keep it warm, but don't scald the egg liquid)

4. Beat the egg liquid until it is viscous, basically without large bubbles, and it is not easy to write 8 with a whisk (about 5 minutes, the batter will appear slightly lines, and the volume of the egg liquid will become larger. About 9 minutes, the lines will appear) Becomes not easy to disappear)

5. The beaten egg liquid is off the surface of the water, sift the low powder into the egg paste, and stir evenly with a spatula (using the mixing method, the egg liquid is not easy to defoam)

6. Pour in vegetable oil

7. Mix well again using the method of turning and mixing

8. Put the paste into a piping bag and squeeze it into a mold with a small paper holder (about eighth full, this time you can preheat the oven)

9. Put the cake mold into the preheated oven, 180 degrees, bake the middle layer for 15 minutes

10. The delicious cake is out

Tips:
1. This recipe can make about ten cupcakes.
2. After the egg is beaten, it is not easy to defoam with the mixing method. The mixing method is like a stir-fry.
3. The whole egg cake is baked in a small paper cup, and it is unlikely to shrink. As long as the eggs are sent in place, this recipe basically makes no mistakes.