Chickencake
By VicentaLakin
I used to buy chicken cakes for my baby's kids, but when the chicken cakes were cold, they were bad, a little hard, soft and healthy。
Recipe Recommendations
- eggs of 6
- low-gluten flour 200g
- white granulated sugar 150g
- olive oil 50ML
- sweetening
- baking
- half an hour
- simple
Steps for Chickencake
1
Eggs are poured into clean, oil-free basins and white sugar is poured into one-off。
2
The egg basin is quenched and the water is about 40 degrees。
3
Don't start the electric omelet first, mix the sugar a few times and hit the omelet at a low and medium speed, slowly switching to the maximum speed.
4
Just be patient and keep the egg fluid white and white, and scratches will not disappear immediately。
5
This is to sift flour into an egg paste three to four times, and each time it is sifted with a razor, it is to twirl and crosses, and it melts in the egg fluids carefully。
6
Fall into olive oil and flatten it with a razor。
7
Fall into the mold, sesame. I'm using a 3.5-centimeter-diameter simulator that makes chicken cakes that are so small and cute for the baby。
8
The oven is 170 degrees preheated, mid-level, top-fire, about 10 minutes. Time depends on the size of the mold
9
PRETTY, HUH