French chicken cake
By VicentaLakin
French cupcakes are supposed to be cakes that a lot of people used to eat when they were little
Recipe Recommendations
- lemon zest a little
- light cream 25g
- egg yolk 10g
- whole egg liquid 60g
- butter 65g
- low-gluten flour 40g
- almond powder 60g
- powdered sugar 60g
- sweetening
- roast
- an hour
- simple
Steps for French chicken cake
1
Lemon crumbs added to the light cream. Sifting sugar powder with almond powder into the egg basin
2
Add room temperature softened butter, and mix it evenly with an eggbeater
3
Low-banded flour is sifted into butter paste, and the egg beater is smooth and smooth
4
The egg yolk is evenly mixed with the whole egg fluid, which is then added to the paste, which is quickly mixed with an egg-beater. even
5
And then you add light cream, and you mix it with an eggbeater
6
The cake is packed in a one-time bouquet, cut a little bit, squeezed directly into the mold, and it's so full
7
Put it in a pre-heated oven, mid-level, fire up and down, and for 20 minutesFrench chicken cake Make Tips
Precautions:
1. Transfer the batter to a piping bag and then pipe it into the molds; this makes it easier to control the portioning.
2. In French pastries, the notation of using equal parts of almond powder and powdered sugar is called T.P.T. Unless specifically indicated which nut powder is used, T.P.T. (an abbreviation of TantPourTant) refers to equal parts of almond powder and powdered sugar.
3. Powdered sugar and almond powder must be sifted together before mixing with other ingredients to ensure the texture is fine and uniform.