Old chicken cake
By VicentaLakin
Old chicken cakes are made with no water, strong tastes, strong tastes, and must be eaten with milk or water. Later, as the economy developed, old chicken cakes were replaced by light and soft cakes at the entrance, to eat and eat or to miss old chicken cakes with strong egg scent. The approach is simple and cost-effective and a good partner for breakfast and tea. Here we go. The smell of childhood is back
Recipe Recommendations
- eggs of 3
- flour 75 grams
- sugar 75 grams
- edible oil 25 grams
- white sesame a little
- sweetening
- roast
- half an hour
- ordinary
Steps for Old chicken cake
1
Get your food ready
2
Eggs in the pot
3
A bowl of 70 degrees of hot water at the bottom of the basin, three times in a row, with a full egg fluid, with a low-speed break of one minute, evenly mixed with a white sugar and egg fluid
4
When the egg fluids are evened, the egg fluids reach hard hair bubbles (10 minutes) with 4 sets of high speeds, and a minute with a low speed, then the egg fluids are sharp and sharp
5
Try it with a toothpick. It's either plugged in or out
6
When the egg fluid is released, flour is sifted into the egg fluid. Medium
7
And then I used a rubber razor to flip the face from bottom to top
8
We'll just flip it evenly and mix it into a non-particle-free paste
9
Add edible oil, then double it
10
We're gonna need some cake
11
Prepare the molds and brush the bottom and edge with a layer of edible oil so that it can be removed
12
We'll put a good paste in the mold
13
The oven is preheated, up and down the middle of the fire, 170 degrees, 20 minutes
14
Okay
15
Completed Chart
16
Completed Chart
17
Completed Chart。