Old chicken cake

Old chicken cakes, fragrance skins, soft insides, porcelain tastes have always been very popular. It's a traditional cake, a common raw material, a simple production process that doesn't in any way affect its taste. No wonder it's always been popular. Once upon a time, a bakery machine used to come out of the cake so that relatives without ovens could eat it with a strong mouth. But then a lot of people asked me, "Book this cake in the oven, it's gonna shrink, or it's gonna crack." I suggest that the skin be baked as little as possible, because it's less water, and if the skin breaks again, it'll be sore that it won't reach the softness of the external pretense. I tried several times, and I put together three moves: one, when I had an egg paste, the final stage was a low-speed bump, so that the bubbles in the egg paste could be removed, the tissues made more subtle and not easily broken. 2. It is not easy to retrench the state of egg fluid until it expands to a sticky point, where traces of egg-cutting fluid do not disappear immediately. In addition, it is important to bear in mind that it is necessary to use the culinary techniques to make the drawings easier to melt, resulting in a lack of detail in the organization. 3. Baking at as low as 180 degrees will make the skin of the cake difficult to crack to keep the cake wet and taste better. People who love this cake, try these three tricks and believe it will make you feel better。