If there was anything delicious that ran through my entire childhood, that sweet, delicious, fluffy and delicious chicken cake must be one of them. In the era of material scarcity, chicken cake has played too many roles, visiting relatives and friends, visiting patients, filial piety to the elderly, all without exception to a bag of chicken cake, nutritious and easy to digest, but also quite face. When I was a child, I liked to use chicken cake to soak milk to eat, soak a whole soft and sweet chicken cake in milk at once, it will immediately rise very large, absorb all the milk, as smooth as jelly, dig with a spoon to eat, a mouthful is full of happiness.
Decades later, this chicken cake is still sold, but the name has become "old-fashioned chicken cake", and time has also left a mark on this delicacy. Chicken cake is still a lot of people like to eat, but the status is not as good as before, visiting relatives and friends and carrying a bag of chicken cake is a bit of a courtesy.
The ingredients of the old-fashioned chicken cake are quite simple, only eggs, flour and sugar, after all, the delicious food handed down from that era will not have "high-end goods" such as butter, cream and jam, but the food is extremely healthy, leaving only the aroma of the ingredients and full of nutrition. Old-fashioned chicken cake method is not difficult, almost zero mistakes, as long as there is an oven at home, it does not take much time to make a stove, freshly baked chicken cake emits a strong cake aroma, often will be snatched up by the family, adults and children are quite fond of eating, the method to share.
Ingredients: 4 eggs, 140 grams of low gluten flour, 70 grams of sugar
Kitchen utensils used: oven, electric whisk
Step 1: The general household 30 liters of the oven, with 4 eggs is more appropriate, just can be baked in one oven, according to their own oven and needs appropriate additions and subtractions. Beat the eggs into a clean, oil-free basin and set aside.
Step 2: Prepare a basin of hot water of about 60 degrees (feel hot), put the egg bowl in the basin and slowly warm it up, the temperature is higher to make it easier to pass, add 70 grams of white sugar for later.
Step 3: Stir the egg mixture at low speed with a manual or electric whisk to let the sugar melt in the egg liquid, and then start beating at high speed, which takes about 5 minutes.
Step 4: Beat the eggs until high speed until they are white creamy, lift up the whisk, and the egg paste can be hung on top and slowly flow down.
Step 5: 140 grams of low gluten flour (note that it is low gluten flour, low gluten flour is also called cake flour, low protein content, so gluten is relatively small, the pasta made is very soft, bulky, generally sold in supermarkets), sifted into the egg paste in 2 times, according to the size of the egg, you can reserve about 30 grams of appropriate amount to add.
Step 6: Use a silicone spatula or wooden shovel to mix the egg paste, it must be mixed, can not be stirred or draw circles, otherwise it is easy to defoam the egg liquid, mix well can not see the dry flour.
Step 7: Pour the mixed egg mixture into a measuring cup or mounting bag, pour it into the appropriate cake mold, be careful not to pour too full, bake will also bulge, 80% full can be.
Step 8: Preheat the oven at 170 degrees for 3 minutes, put the baking tray into the oven, bake at 170 degrees above and below for 20 minutes, turn it up to 180 degrees and bake for 5 minutes to complete the coloring, take it out and put it a little cooler to get out of the mold, so that a soft and sweet old-fashioned chicken cake is ready.
Making this old-fashioned chicken cake generally does not fail, without adding a drop of water and a drop of oil, only the original wheat flavor and the taste of eggs mixed together, chicken cake or that chicken cake, unfortunately things are not human, can no longer eat the taste of childhood.
(1) The taste is solid and soft and adjustable, but do not adjust the amount of flour, to control the degree of sending, want to eat soft on a little more, let the egg paste in the foam more on it, the whole egg liquid generally does not exist in the case of overdone, you can rest assured that the hair.
(2) When mixing the beaten egg paste and low gluten powder, we must pay attention to using a shovel to stir, that is, like shoveling the soil with a shovel, you can't stir or draw circles, if the bubble is too much, the cake will not be soft and porous.
(3) Because the kitchenware, mold is different, the baking time is also different, generally speaking, 170 degrees, 20-30 minutes can be baked, pay attention to observe the surface color, baking color is somewhat dark on it.
(4) Because the whole egg liquid is slightly difficult to pass, it is easy to heat up in hot water, and it is easy to send the egg liquid to about 40 degrees.
(5) If the mold is easy to stick, you can brush a layer of corn oil when pouring the egg liquid, and let it cool a little after the oven to smoothly release the mold.
Limited cooking skills, for reference only, eat fun, see you tomorrow.
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