Full eggcake

I prefer old-fashioned chicken cakes, full of childhood memories, which rarely tasted good when I was a kid

Recipe Recommendations

Pack food, flour, sugar eggs, vegetable oil

add 50 g of sugar to the egg

I'll give you the whole egg, raise the eggbeater, and the paste won't disappear immediately

Add vegetable oils evenly

I sift in the flour in parts, and tumble it with a razor

Into the mould, a few strokes of the bubble inside, a 185-degree preheat in the oven, 20 minutes

You don't need to rebut the cake when it's out. It'll be cool