Honey chicken cake
Ingredients: honey,low-gluten flour,eggs,salad oil,fine sugar
Recipe Recommendations
- low-gluten flour 160 grams
- eggs of 4
- fine sugar 80 grams
- honey 80 grams
- salad oil 60ml
- sweetening
- baking
- ten minutes
- simple
Steps for Honey chicken cake
1
Prepare all materials.
2
Beat the eggs in the basin, and pour the fine sugar and honey into the basin.
3
Pour hot water into the pot, place the basin holding the eggs in the hot water, and use an electric egg beater to beat at low speed.
4
After forming a delicate foam, switch to high-speed whisking.
5
As the eggs are beaten, the eggs will become thicker and thicker.
6
Until the eggs are beaten to a very thick state,(When you lift the egg beater, the pattern drawn by the dripping egg paste will not disappear for a long time, and 2- 3 cm of egg paste on the head of the egg beater will not drip.) This degree means that you have played well.
7
Sieve 1/2 low-gluten flour into the beaten egg paste.
8
Use a rubber spatula to stir the flour and egg batter from the bottom up. (Don't stir in circles to avoid the foam of the beaten eggs.)
9
Sieve in the remaining 1/2 low-gluten flour.
10
Use a rubber spatula to mix the flour and egg batter thoroughly from the bottom up.
11
Pour 60ml of salad oil into the mixed batter.
12
Stir well.
13
Pour the cake paste into the mold and make it 2/3 full.
14
Place the mold in the middle layer of a preheated 190-degree oven for 15 minutes.
15
The surface is golden yellow and it is baked.
16
Let it cool, plate and start eating.Honey chicken cake Make Tips
1. Beat the eggs thoroughly. It is more difficult to beat whole eggs than egg whites, so by sitting in hot water in an egg beating bowl, whole eggs are easiest to beat at a temperature of about 40 degrees, but the temperature should not be too high. 2. When mixing the egg paste and flour, be sure to pay attention to the technique, otherwise it will affect the softness of the cake and even cause the cake to not swell.