Old Fashioned Chicken Cake

Overview

Old-fashioned chicken cake, no baking powder, no butter, almost everyone loves it, and it is very simple to make. This additive-free cake tastes delicious. I have steamed it, baked it in the oven, and baked it in a bread machine, so this chicken cake can be made in a wide range of ways. All you need is an egg beater. For those who don’t have an egg beater, making cakes is really tiring and time-consuming. Personally, I think this cake is best baked in a bread machine. The bread machine heats evenly, the color is even, the dryness and humidity are right, the taste is very good, and it does not shrink at all. It is beautiful when made, but the bread machine takes longer to bake and bakes less at one time. If you want to bake it directly in the bread machine barrel, wrap the sides of the bread machine barrel with tin foil and bake it for ten minutes before taking it apart, otherwise the color around it will be too dark. Friends, please do it according to the characteristics of your own oven and bread machine.

Tags

• baking
• egg
• low gluten flour
• peanut oil
• white sesame
• white sugar

Ingredients

Steps

1. 1 Break the eggs into a water-free and oil-free container, add white sugar

   

2. 2 Beat the egg with a whisk at low speed until it becomes foamy

   

3. 3 Beat the whole eggs with a whisk at medium speed. Lift up the whisk and the whisk will pull out the water chestnuts

   

4. 4 Add the sifted flour in batches and mix quickly in a cross motion

   

5. 5 Add peanut oil and mix well

   

6. 6 Put it into the paper cup, nine minutes full

   

7. 7 Put it into the bread machine, sprinkle white sesame seeds on the surface, adjust the baking setting, and bake for 30 minutes

   

8. 8 It’s out of the oven, it’s very beautiful and tastes great