chicken cake
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 3
- low-gluten flour 130g
- fine sugar 80g
- salad oil 20g
- milk fragrance
- roast
- an hour
- simple
Steps for chicken cake
1
Prepare the materials.
2
Take a relatively large basin, put warm water in the basin, prepare a basin, break the eggs into the basin, and pour the fine sugar into it once.
3
Beat the eggs with an egg beater.
4
As the beating continued, the eggs became thicker and thicker until the egg beater was lifted, and the low egg paste would not disappear immediately.
5
Pour in the low-gluten flour in three times, and use a spatula to stir from the bottom up to mix the egg paste and flour evenly.
6
Pour the salad oil into the mixed egg paste and continue to stir until evenly.
7
Pour the egg paste evenly into the paper cup, pick it up and shake it gently and vigorously to shake out the large bubbles inside.
8
Send it into a preheated oven at 175°, bake for 25 minutes, insert a toothpick into the inside of the cake. After pulling it out, if the cake is not adhered to the toothpick, it means that it is cooked.
9
It's ready.