Oil-free and water-free old-fashioned crispy chicken cake

Overview

Water-free and oil-free old-fashioned chicken cake is healthier, cost-effective and delicious, with crispy skin and easy to make!

Tags

• baking
• afternoon tea
• students
• egg
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Beat the eggs and place them in an oil-free and water-free egg beating basin;

   

2. 2 Add caster sugar;

   

3. 3 Turn the whisk on high speed and beat until the egg swells in volume and turns white in color, then turn to low speed and beat until smooth and smooth without big bubbles. Just make sure there are patterns on the scratches that won’t disappear easily;

   

4. 4 Add sifted low-gluten flour;

   

5. 5 Lower the shovel from the upper right side, draw it across the basin, remove it from the upper left side, pull up the flour, turn the basin, and stir in this way until there is no dry flour;

   

6. 6 Put it into the mold and bake the whole egg cake in a small paper cup, which is not prone to shrinkage;

   

7. 7 Add sesame seeds to garnish;

   

8. 8 Preheat the oven to 180 degrees, place the baking sheet in the middle rack, and bake for about 25 minutes. Depending on the temperament of your oven, just color the surface and it’s ready to go!

   

9. 9 Internal organization!