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#早餐鸡蛋糕# Today's breakfast is made of 3 eggs with flour, and the steamed cake is also very fluffy, no need to ferment and whip, which is very convenient#My Food Diary#Xia Ma's kitchen super talk @鲜城 @微博美食
The children who came out of the village, the taste in the depths of their childhood memories is indispensable to chicken cakes, which are delicious only during the New Year's holidays! The post-80s and 90s should be the most nostalgic people, when I was a child, it was the most luxurious thing to be able to eat chicken cakes, my mother took the flour at home, and let others process the eggs, and I could smell the fragrance of chicken cakes when I stood on the street.
Create this baked delight today: This cake is very simple, no 1 drop of water, the skin is crispy, the inside is soft, sweet and delicious, and the sandwich of red bean paste is simple and simple, full of strong ancient flavor.
Old-fashioned chicken cake filled with red bean paste
材料Material
Ingredients: 200 grams of cake flour + 60 grams of salad oil + 4 eggs + 2 egg yolks + 120 grams of caster sugar + 2 grams of salt
Seasoning: 50 grams of red bean paste + 20 grams of white sesame seeds
工具Kitchenware
Ingredients: N small bowls + N small dishes + kitchen machine + filter sieve + egg pump/mixing spoon + piping bag + straight cup + 12 molds + cake paper tray + spoon + oven + heat-insulating gloves
● Practice
(1) Prepare all the ingredients.
(2) Knock four eggs into the mixing jar of the cooking machine. Separate the two egg yolks and place them in a mixing tank. Add 120g of caster sugar and 2g of fine salt to the mixing tank.
(3) Start the cooking machine, first beat at low speed, and then beat the egg batter at high speed until thick. The batter should be beaten as thick as possible, and when the egg head is lifted, the batter drips very slowly, and the dripping batter does not disappear easily. Sift 200g of cake flour into the egg batter, stir gently, do not stir in circles, so as not to foam the egg whites.
(4) Add 60ml of salad oil to the egg white paste in batches and mix quickly. Be gentle and avoid defoaming.
(5) Wrap the piping bag in a straight cup, and then pour the mixed cake batter into the piping bag.
(6) Put the cake paper tray into the twelve molds, and then squeeze the cake batter into the cake paper tray, and squeeze about one-third first. Scoop a spoonful of red bean paste into a paper tray. Red bean paste can also be replaced with honey, red beans or rose sauce and other fillings.
(7) Sprinkle some pre-fried white sesame seeds on the surface of the cake batter.
(8) Shake the cake mold to shake out the bubbles in the cake batter, then put it in the middle and lower layers of the preheated oven, set the upper and lower fire temperature to 170 degrees, and the time is 20 minutes.
(9) After the baking time is over, take out the baked cake immediately and let it cool until it is not hot, and then you can eat it.
skill
(1) The old-fashioned chicken cake is not complicated, but it is more laborious to beat the eggs, so it must be beaten in place. When the whole egg is beaten, it is not like the split egg can make an upright sharp corner, as long as it is thick enough, drips slowly, and the dripping marks do not disappear easily. In winter, when the temperature is low, it is necessary to warm the hot water to about 40 degrees Celsius, and it is slightly warm when touched by hand, so that it is easier to leave.
(2) Add extra egg yolk to the whole egg, which can make the beaten cake batter thicker and firmer, and it is not easy to defoam.
(3) The temperature and time of baking should be adjusted appropriately according to the performance of your own oven.
(4) The amount given in the recipe can be made into 12 mini paper cups and 12 medium-sized paper cups.