Milk chicken cake
By VicentaLakin
Super-soft and super-sweet。
Recipe Recommendations
- eggs the 15
- low-gluten flour 300g
- milk 200g
- fine sugar 120g
- corn starch 25g
- corn oil 200g
- sweetening
- burn
- ten minutes
- simple
Steps for Milk chicken cake
1
Dissociate the omelet from the yolk, and then place the pelvis with the purified egg in a freezer, evenly mix the low-stuffed corn starch through the sifting, pour into corn oil, and then mix it with milk with an egg-beating to the point where it is non-particle-free. Finally, the yolk mix is even。
2
Eggreas and drops of lemon juice are extracted from the fridge in order to remove the smell of some eggs. The egg-pumper, at mid-speed, punches the egg clean with a big bubble, first with sugar; the second with sugar, when small, delicate foam is removed at sustained medium-speed; the third with sugar, when the medium-plug continues to ejaculate the egg with a little texture; and the egg-pumper turns low until the egg clears into a wet hair bubble。
3
One third of the egg is added to the freshly mixed paste, evenly mixed with the tangled hand, and all the rest is poured into the paste, evenly. The oven is 150 degrees preheated with hot water on the pallet, and the oven is set on the oven for 150 minutes and then for 40 minutes at 115 degrees。