Vintage Chicken Cake

Name: Vintage Chicken Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low powder; 3 pcs egg; 50g Soft white sugar; 25ML Corn oil; 5g White sesame

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The old-fashioned chicken cake is simple and rosy, suitable for beginners to try. And I have made a lot of cakes. The first time I made this, the effect was not bad. The original sugar cube is 75 grams, I used 50 grams, and the sweetness is just right.
Ingredients: 75 grams of Yi Xiao Bake low flour, 3 eggs, 50 grams of sugar, 5 grams of corn oil 25ML, white sesame seeds. "

Ingredients

75g Low Powder
3 pcs Egg

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50g Soft White Sugar

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25ML Corn Oil
5g White Sesame

Vintage Chicken Cake

1. Prepare ingredients. The eggs are beaten into the noodle bucket of the chef's machine. Sift the flour again.

2. Add soft sugar.

3. Start to select five gears and beat the egg mixture.

4. Hit until the egg head is picked up, the egg liquid is not easy to slip off, and it is not easy to disappear after dripping.

5. Sift the flour twice and add in. Stir evenly.

6. Pour corn oil along the spatula. Preheat the oven up and down to 180 degrees.

7. Mix well and add to the mold.

8. Into the second floor of the oven.

9. The oven is 175 degrees. Bake for 15 minutes.

10. It's fragrant.

Tips:
1. Choose fresh eggs for eggs. You can choose to send it manually with hot water every time you don’t burn your hands.

2. When the egg liquid is sent, the egg liquid is not easy to drip when picking up the egg head or it is not easy to disappear when the "8" is drawn with the egg liquid.

3. Low speed can be selected in the later stage of whisking the egg liquid, which is not easy to defoam.