Korean chicken cake
By VicentaLakin
I remember there was a lot of snacks at the Korea Ming Hole, and chicken cakes were very common. You smell like you've got your finger on you. And when you get home, you try to do it. It's supposed to be egg ham cheese on the cake, sweet salted eggs on the bottom, sweet, soft cake on the bottom. It's a simple thing to do. It's 10 seconds for breakfast
Recipe Recommendations
- low-gluten flour 85 grams
- milk powder 15 grams
- milk 40 grams
- eggs of 7
- butter 75 grams
- salt 1 spoon
- baking powder 1 spoon
- white sugar 35 grams
- salty and sweet
- roast
- half an hour
- simple
Steps for Korean chicken cake
1
The materials are ready
2
Low-banded flour sifting, milk powder, sugar, salt, powdering
3
In the other bowl, you mix an egg, milk and melted butter with water
4
Combining Figure 3 egg fluid with Figure 2 flour
5
In the paper cups, not too much paste would be made of eggs, almost a third. And then I used quail eggs, so I could put more pasta
6
Put some ham or bacon on it
7
THE OVEN 180C OR 350F WARMS UP FOR 20 MINUTES AND IS THEN TAKEN OUT FOR CHEESE FOR ANOTHER FIVE MINUTES. IT'S NOT LIKE THE EGGS ARE RIPE
8
It's a chicken cake sold on the Korean street