A few days ago, the university classmates chatted in the group, talked about the university teachers, the life in the dormitory in college, and we also talked about the university canteen. One of the classmates said: "Time flies so fast, in the blink of an eye, I have left the university for many years, I remember that at that time, I often ate steamed bread and white porridge for breakfast, and occasionally I would buy two chicken cakes to relieve my hunger." There is a period of time after work, the old-fashioned chicken cake swept the streets and alleys, the old-fashioned chicken cake came out of the oven, the aroma will make people irresistible, the old-fashioned chicken cake is 13 yuan a pound, buy a pound to get half a pound, many people will queue up in order to buy freshly baked old-fashioned chicken cake. ”
I haven't made cakes for a long time, and the words of my classmates aroused my impulse to make old-fashioned chicken cakes. Old-fashioned chicken cake belongs to the sponge cake, the texture of the sponge cake is relatively dense, the sponge cake and the chiffon cake taste is very different, the chiffon cake is fluffy soft and elastic, the chiffon cake can bounce back when pressed down, the sponge cake is soft but strong compared to the chiffon cake. The amount of liquid in the sponge cake is not large, and the taste of the eggs is very strong.
Old-fashioned chicken cake does not use egg white and egg yolk separation, with the whole egg beaten, in order to beat the egg in place or the egg is easier to beat, the egg is best to use fresh eggs, in the beating of the egg can be heated to 40 degrees, easy to put the egg liquid after beating the dripping lines will not disappear immediately. Many friends like to make sponge cakes such as old-fashioned chicken cakes at home, because the ingredients are very simple, eggs, low-gluten flour, sugar, oil these four can make a cake, the whole process is not complicated.
Let's take a look at the detailed process of old-fashioned chicken cake.
【Vintage Chicken Cake】
【Ingredients】4 eggs, 120 grams of low gluten flour, 80 grams of sugar, 25 grams of vegetable oil, black sesame seeds to taste.
【Directions】
The first step is to prepare the ingredients for making chicken cake, if the eggs have been refrigerated, they should be taken out of the refrigerator to warm and then made, the eggs are heated at 40 degrees Celsius, and the eggs are easy to beat. The amount of sugar can not be reduced, reducing sugar will affect the egg beating and stability, vegetable oil with corn oil or salad oil, vegetable oil with vegetable oil without a strong odor.
Step 2: The container for beating the eggs should be waterless and oilless, and rub the container with kitchen paper. Place 4 eggs in a chef's blending bucket.
The third step is to use the cook machine to stir the egg liquid, the egg liquid will not disappear immediately, the egg liquid can be sent in place, do not over-whip.
Step 4: Sift the low gluten flour twice, and sift the low gluten flour into the egg mixture twice.
The fifth step is to mix well by cutting and mixing, and mix the low-grade flour and egg liquid completely, without dry powder. Be careful not to over-stir and avoid defoaming of the egg mixture.
Step 6 The prepared vegetable oil flows into the egg paste along the rubber spatula, and the vegetable oil and batter are mixed evenly, and the vegetable oil and egg paste are completely absorbed.
Step 7 Put the cake paste into the cupcake mold and add the black sesame seeds.
Step 8 Preheat the oven at 170 degrees, put the cake mold in the oven at 170 degrees and bake for 30 minutes.
—Connie says—
First, when making old-fashioned chicken cake, we should pay attention to the method of mixing low gluten flour, mixing low gluten flour well, no dry powder, and egg liquid should not defoam.
Second, the time and temperature of baking the cake should be adjusted according to the performance of the oven you use.