Eggs 4 Cake flour 120g
White Sesame Appropriate amount (20 pieces for 12 molds) Fine sugar 50 grams
Super simple old-fashioned chicken cake recipe #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustrations 1

Step 1

This recipe can make 12 egg-sized cakes 1. Items that must be prepared before making batter: 120g low-gluten flour, filter, scraper, scale, corn oil and cake flour mixed in 1:1 and brushed on the mold (very important, so as not to stick), paper cup (Do not use paper cups of any height. Even if they are very short, they will swell from the sides and not look good. The specialty of this cake is the crispy noodles. The more of the same ingredients, the better.) Place on the baking sheet ( Chiffon molds or large plates can also be used), white sesame seeds, preheat the oven to 180 degrees (if steamed for 20 minutes, the texture will be better and it will not irritate the throat). It took more than ten minutes to beat the egg with a single-head electric beater. The machine was very hot. It only took half the time with a double-head electric beater. Use a chef's machine to beat: If you are afraid that the sugar will not melt, you can lift the basin and beat it first. For two servings, 10 minutes on the highest speed + 2 minutes on the medium speed 2 Make sure there is no water or oil in the whole process. Break 4 whole eggs into a basin and heat them in warm water for 5 minutes. (Because it is difficult to beat whole eggs, the egg yolk fat will destroy the surface tension. If it is a normal temperature egg in summer, there is no need to soak it in warm water).#tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 2

Step 2

3 Add 50g sugar (sugar has been reduced, too little is difficult to whip, if you want a caramel brown color, add more sugar), 10g honey or fructose syrup (for coloring), 8g lemon juice or white vinegar or cream of tartar (acidic to neutralize protein) Alkaline, more stable when whipped, and also removes the eggy smell) 4. Hold and rotate the egg beater throughout the whole process, and it must be in the same direction. Use high speed for 8 minutes and then medium speed for 3 minutes (pure high speed will cause uneven bubbles). Hit it until you draw a floating figure 8 that doesn't disappear for 5 seconds and expands three times. Use it immediately after applying, otherwise it will easily defoam. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 3

Step 3

5. Sift in 120g of low-gluten flour and spread it evenly over the egg batter, putting as little pressure on the egg batter as possible. If you make more flour, add it in batches. (Other flavors: use 10g of low-gluten flour to replace 10g of cocoa powder, matcha powder, etc.) 30g Corn oil (you don’t need to add it if it’s steamed, it will be greasy, 2g of baking powder (it’s more fluffy)) if it’s baked, it won’t stick to the mold easily, and it won’t leave residue all over the floor, and it won’t get stuck when you eat it.Throat), use a spatula (the eggs are drawn out faster) and turn the bowl while repeating the word 1 vertically. Use the cutting and mixing technique to mix. After mixing, use the turning technique: scrape off the egg liquid on the side, and then start from the 12 o'clock direction. Scrape the bottom of the basin all the way to the 6 o'clock direction, lift it up and shake gently to let the liquid drain away, then turn the basin, stir the other side, and repeat until there are no dry powder particles. Stir until there are no particles and don't be afraid of defoaming. Not baking it quickly after beating is the main reason for defoaming. The mixed egg batter is a little thick but not too fluffy. After mixing, it will look like a ribbon when lifted with a spatula. If it is watery, you can add some baking powder. Add flour. It is normal for it to shrink by half when it goes in. Add oil after there are no particles. # savor the French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 4

Step 4

6Be sure to cover the cup with a piping bag and fill it with batter. If you pour it directly into the mold from a basin, it will spill out. Pour into the mold 90% full and sprinkle with white sesame seeds. Mold selection: muffin, chiffon, paper cup. But the sizes of the same batch should be similar, otherwise they will be dry and wet when baked. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 5

Step 5

7 Add to the preheated oven and heat the short muffins to 180 degrees for 15 minutes (light color) and 190 degrees for 16 minutes (dark color). Can make 6 6cm diameter tall paper cups: 180 degrees for 19 minutes (15 minutes is not enough). Watch next to the last 2 minutes. It will be cooked even if it doesn't pop, and it will burn easily. Steamed version: muffins 13 minutes #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 6

Step 6

8 After baking, turn it upside down and let it cool on the grill. The best state is when the internal tissue is between fine and loose, and it will rebound quickly if you pinch it with your hands. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 7

Step 7

Success Stories#tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 8

Step 8

The profile is more delicate, because the mixing time is longer, but the taste is more delicate, which is also good. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 9

Step 9

Failure case 1 The baking time is not enough and the internal tissue is not fluffy enough. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustrations 10

Step 10

Failure case 1 The inside is a bit sticky, not fluffy enough and not cooked enough. # savor the French romance on the tip of the tongue#Super Simple Luxi He Old-Fashioned Chicken Cake 5 Recipe Illustrations 11

Step 11

Failure case 2 Because I was afraid of defoaming, I mixed it not long enough, it was not even enough, and there were still flour particles. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-Fashioned Chicken Cake 5 Recipe Illustrations 12

Step 12

Failure case 2 It can be seen that the feeling of air is heavier#tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-Fashioned Chicken Cake 5 Recipe Illustration 13

Step 13

The surface color was perfect after baking, but it didn’t rise because it felt too airy. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustrations 14

Step 14

Internal organization is very loose #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustrations 15

Step 15

Failure case 2 The holes are larger and the taste is loose # savor the French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 16

Step 16

Failure case 3 Reason for sticking to the bottom: Failure to remove the mold immediately after baking causes the heat to be sucked back in and the bottom will stick. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-Fashioned Chicken Cake 5 Recipe Illustration 17

Step 17

Failure case 3 Reason for sticky bottom: The oil is not brushed evenly and not enough #tasting of French romance on the tip of the tongue#Super simple Luxi River old-fashioned Chicken Cake 5 Recipe Illustration 18

Step 18

Failure case 4 The pores on the surface are larger and should be shaken before steaming. #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 19

Step 19

Failure case 4. Sticky bottom: wait until completely cool before removing from the mold #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustrations 20

Step 20

Short paper cups don’t look good either # savor the French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustrations 21

Step 21

Luxi River Edition #tasting of French romance on the tip of the tongue#Super Simple Luxi He Old-fashioned Chicken Cake 5 Recipe Illustration 22

Step 22

Luxi River version, very soft #appreciate the French romance on the tip of the tongue#Super simple Luxihe old-fashioned chicken cake 5 recipe illustration 23

Step 23

Luxi River # savor the French romance on the tip of the tongue#Super Simple Luxi He Old-Fashioned Chicken Cake 5 Recipe Illustrations 24

Step 24

, Super Easy Old Fashioned Chicken Cake Cooking Tips