Crispy Honey Chicken Cake
| Eggs 4 | Low gluten flour 120g |
| Fine sugar 50 grams | Corn oil 25 grams |
| Honey 15 grams | Lemon juice 5 grams |
| Black and White Sesame Appropriate amount |
Step 1
Beat eggs at room temperature, sugar and honey together
Step 2
Hit it until it looks like the picture, and draw a figure 8 that won’t disappear for 6 seconds. Then add corn oil and beat well.
Step 3
Sift in the flour in batches and mix evenly. (Pay attention to the technique and don’t defoaming)
Step 4
The final batter status is as shown in the picture, it can be stacked.
Step 5
After mixing corn oil and dry flour at a ratio of 1:1, brush it into the mold, then sprinkle a small amount of dry flour and tap off the excess.
Step 6
Pour the batter into the mold 90% full and sprinkle an appropriate amount of black and white sesame seeds.
Step 7
Preheat the i7 oven to 170 degrees and bake for 20 minutes, the Cypress oven to preheat 175 degrees and bake for 16 minutes, then bake at 170 degrees for 4 minutes.
Step 8
Take out the oven, shake it on the table a few times, the cake will automatically come out of the mold, and then pour it on the baking rack to cool.
Step 9
The skin is crispy when it's just baked, but it won't be crispy after it's sealed. Crispy Honey Chicken Cake RecipesDon’t cut back on sugar
