Old Fashioned Chicken Cake

Overview

Almost everyone had this old-fashioned chicken cake when they were children. It should be regarded as the most delicious thing in childhood. At that time, during the holidays, my mother would bring several kilograms of eggs, flour and sugar from home and go to the market to find a small stall that processed cakes to make cakes. She vaguely remembered that the ingredients she brought were all in a 1:1 ratio. As for whether people at the stall wanted to add other things, I had no idea. It didn’t take long for the fragrant cake to come out of the oven, golden and fragrant. Now that I have been baking for a long time, I know that what I saw when I was a child was actually sponge cake. Speaking of cakes, when I first came into contact with baking, I basically struggled with chiffon. I didn’t make chiffon much, mainly because it was troublesome to separate eggs. Most of the time, sponges are used, and everything is done in one basin. The final cleaning is very simple. Many people may easily fail when making sponge cakes, and most of the reasons for failure are the beating of whole eggs. It can be said that if the whole eggs are successfully beaten, the sponge cake is already half successful. I still remember the first time I made a sponge cake. I thought the eggs had been beaten well, but when I mixed the batter later, it still defoamed badly. But now, I am becoming more and more skilled in making sponge cakes. I can just beat a few eggs and make them, and it will be OK when baked. Nothing more than proficiency. Ingredients: 4 eggs, 12g corn oil, 120g low-gluten flour, 80g fine sugar, appropriate amount of white sesame seeds

Tags

• baking
• old man
• breakfast
• afternoon tea
• corn oil
• egg
• low gluten flour
• white sesame
• fine sugar

Ingredients

Steps

1. 1 Crack the eggs into a clean bowl and add sugar

   

2. 2 After breaking up, place the basin into a container filled with warm water and continue stirring

   

3. 3 Cook until the egg batter is thick and the traces of dripping are difficult to disappear

   

4. 4 Sift in low-gluten flour twice

   

5. 5 Use a spatula to stir evenly

   

6. 6 Pour in corn oil

   

7. 7 Continue to mix evenly

   

8. 8 Then divide the batter into the paper film

   

9. 9 Sprinkle an appropriate amount of white sesame seeds on the surface

   

10. 10 Place the mold into the middle rack of the preheated oven at 180 degrees for about 15 minutes

    

11. 11 After taking it out of the oven, let it cool on a drying net and then seal it and store it