Old chicken cake
By VicentaLakin
I'll have an old chicken cake today, a little oil on it. Sugar is not too much because the eggs can't pass out because they're gone; the eggs fall too much, they come out with too many holes, they lose their viscosity, and the egg paste with the flour will melt. So it's okay to lose a little, but don't let it fail just in pursuit of oilless and sugarless. The molds can be random. But since it's an old cake, I'd like to suggest a small cup of this kind, which is convenient, and which is made for a short period of time, has a good hair and highlights the old taste. It's a round of flowers
Recipe Recommendations
- eggs of 4
- corn oil 20 grams
- cake mix 120 grams
- fine sugar 80 grams
- white sesame appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Old chicken cake
1
Get everything ready
2
Eggs and white sugar in an oilless, waterless eggbath
3
It's a low-speed hit with an electric omelet. It'll be easier and shorter
4
Eggs grow in thin yellow, they lift up an egg-beater
5
The flour is sifted twice into the egg paste, and for the first time it's roughly mixed with the egg paste
6
Take the "J" font, flip it evenly from the bottom to the top, and don't circle
7
Put corn oil in the paste
8
CONTINUE TO USE THE "J" FONT METHOD WITH A FLAT-DOWN, FINE, FINE CAKE PASTE
9
It's okay to use a small spoon to put an egg in a non-gluceous model. It's a paper model. If you want to have a pretty product, you can have a full eight, and then you'll have a little round head. White sesame
10
Delivery to pre-heated oven mid-level, 180 degrees, mid-level, upper-fire, approximately 15 minutes. Specific temperature and timing will be adjusted depending on the situation in the oven and the size of the mould; it will be cooled and deformed when it is out
11
Looks full
12
This looks good, too
13
Cut it open. It's very delicateOld chicken cake Make Tips
1. Eggs are as fresh as possible if they are too long, lose tension and viscosity, and have a bad effect, making them easy to melt; 2. The whole egg has a hard time, having a much easier time sitting in a warm water basin; 3. Flour is sifted twice, all at once, so it is easy to melt; flour is not sifted for the purpose of increasing the amount of space between the flour, so that the flour is not adhesive, so it is not easy to melt; 4. Don ' t do it for the sake of chording, so that the cake can be made out of cakes, and the time and temperature of the baker and the molds can be adjusted for you。