4 eggs, 1 bowl of flour, teach you to make old-fashioned chicken cake, remember 3 points, do not crack and do not collapse!
Recently everyone playing pasta are addicted, and the past is different, this time the whole network is actually challenging the difficulty, just take the rice cooker steamed cake, just to send the protein is the technical work, we see the small video is the use of beverage bottles, but also with a colander, but also with chopsticks, in fact, these three things want to send the protein into the degree of being able to make a cake is still quite difficult, and once the protein is not in place, it is definitely a big egg cake. And everyone uses a different rice cooker, the function is different, the effect is also different, so don't die on the rice cooker steamed cake, come and try this old-fashioned chicken cake!
Carrying the old-fashioned steamed cake that carries the childhood memories of the post-80s, without a drop of water, completely relying on the whole egg to wrap into the air, so that the cake becomes fluffy and soft, although the price of the old-fashioned chicken cake sold outside is not high, but it is too sweet to eat, and you can appropriately reduce the amount of sugar you do, and you don't need any additives to do it yourself, and it is cleaner and more hygienic to eat.
Old-fashioned chicken cake ingredients are simple, eggs, flour, sugar, cooking oil, the method is more convenient than the chiffon cake, as long as you remember 3 points, the cake made does not crack, do not collapse, do not dry hard, the specific method carefully look at the steps.
Main ingredients: 4 eggs, 110 grams of flour, 80 grams of sugar, 60 grams of cooking oil.
【Specific method】
1, prepare 4 ordinary eggs, if you use grass eggs to use 5, flour is best to use low gluten flour, if not, use ordinary flour and corn starch 4:1 ratio to replace, weigh the white sugar and edible oil, edible oil can be corn oil, sunflower oil, salad oil, do not use rapeseed oil and soybean oil.
2, eggs beaten in an anhydrous and oilless basin, add white sugar, beaten with an egg beater, beaten egg liquid is fluffy light yellow, can be drawn on the surface of the obvious lines, keep for 1 minute does not disappear, this degree can be.
3: Sift the flour into 3 sifts into egg mixture. Don't be lazy at this step, the flour after sifting is more delicate, and there will be no pimples when mixing the batter.
4, when mixing the batter, do not stir in a circle, stir it evenly like a stir-fry. The mixed batter is fluffy.
5: Pour cooking oil along the spatula and continue to stir well. It is okay without cooking oil, but the taste is slightly dry and hard.
6: Start preheating the oven at 170°C for 10 minutes. Pour the mixed batter into a mold that pads the paper cups.
7: Sprinkle some sesame seeds on the cake paste, put it in the middle of the oven, adjust the temperature to 150 ° C and bake for 25 minutes. Pay attention to observation, the cake paste will rise quickly, and then slowly fall back, after the fall is basically cooked, with a toothpick inserted, the toothpick is not wet cake paste on the cooked.
The baked cake is delicately organized, not dry and hard, not cracked, if there is no oven you can pour the batter into a paper cup, or pour it into an oiled bowl, and put it in a steamer to steam. These amounts can be made into small cakes in 16 pictures, which is much more affordable than what is sold outside.
1, beat the egg basin to ensure that there is no water and no oil, if the egg is placed in the refrigerator, then take it out and then beat it after warming, be sure to beat it in place.
2, whether it is mixing flour, or mixing cooking oil, do not stir in a circle, this will defoam, like stir-fry can be mixed.
3, if you want the surface not to crack, you can use high temperature preheating, and then bake at low temperature. But cracked chicken cake doesn't mean it fails, cracked old-fashioned chicken cake is just as delicious.
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