Chicken cake

Recipe Recommendations

• eggs the 4
• low-gluten flour 3 scoops
• pure milk 4 tablespoons
• white sugar 1 scoop
• vanilla extract 1 drop
• refined salt 1g
• oil
• white vinegar 1/3 spoon

• original
• burn
• ten minutes
• simple

Steps for Chicken cake

1

The yolk, proteins are separated and placed in two basins; flour is screened early; fine sugar, oil, milk is measured well。

2

The yolk is mixed with milk, salt, oil and fine sugar。

3

The egg yolk mixture is sifted with low-strength flour, which is evenly unparticled. If you're going to make other cakes, you usually put the sauce in the yolk

4

Add vinegar (prevent bubbles) to the protein and one third of the amount of fine sugar when the protein is emptied in the fish eye。

5

One third of fine sugar is added to the more dense foam that continues to stir up protein emulsion。

6

The remaining 1/3 of fine sugar is added to the texture of the protein。

7

When it comes to an egg-beater, the protein pulls up a short, straight angle, which is already in the state of dry bubbles, also called protein cream, and can stop the beating。

8

The remaining 1/3 of fine sugar is added to the texture of the protein。

9

Add a third of the amount of protein cream to the yolk paste (it must not be possible to pour all of it directly into the yolk, which will melt and mix evenly), with a rubber razor to flatten both the protein and the yolk, and to flip it from the bottom up, and not to draw a collage so that the protein does not melt。

10

The whole of the mixed yolk paste is in the remaining protein cream. The same method is used to flip evenly, and the fully mixed cake is covered in thin yellow. Scratched the cake into the human mold, stunned it twice on the table with a hand-held mold, and stunned the internal bubble

11

Pour the cake into the rice table (silver skin if it's not painted, soft if it's painted, of its own choice) and boil for 15 to 30 minutes。

Chicken cake Make Tips

Recipe Categories

• Pasta Recipes
• home cooking