It's really back to the memory of childhood taste buds, the old-fashioned crispy chicken cake belongs to the traditional childhood pastry, the taste is sweet and crisp, although it can't be exactly the same as the human world, but it really has an inner taste ❗
By Mattie Mengting
<h2>Royalties</h2>
Coconut flour 20 g
Baking powder 3 g
3 eggs
Erythritol 24 g
Coconut oil / olive oil 28 g
White sesame seeds to taste
<h2>Practice steps</h2>
1: Mix coconut flour and baking powder and mix well
2: Beat the eggs into a dry container and add erythritol
3. Beat the whole egg liquid until the gray hair is hard to lift up and does not drip (about 10 minutes at high speed)
4. Add powder and continue to distribute evenly
5: Add oil and mix well
6: Place the Muffin oil paper in 6 continuous molds and inject the batter
7: Preheat the oven at 180 degrees celsius and sprinkle white sesame seeds on top
8: Place in the preheated oven at 180 degrees for 20 minutes
9: Remove and pour on the drying net to cool, wait for cooling and then eat
<h2>Tips</h2>
When rubbing hot to eat, the skin is soft and soft, and after it is completely cooled, the skin will become crispy And the inside bite down is a mouthful of oil and fluffy, and it is the creamy aroma that comes to the nose
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