Description: I stumbled upon the dessert shop on the shelves of old-fashioned chicken cakes, I didn't expect the children to like it when I bought it, but I thought it was very oily and sweet, unhealthy and the taste was still so bad when I was a child. So I tried to do it twice and sorted out the following recipe, the chicken cake baked under this recipe is indeed crispy on the top, and then the inside is soft and delicious, it is particularly delicious when it is just baked, the house is full of fragrance and it takes half an hour, and the dessert is very easy to prepare
1. Beat three whole eggs, put them into a waterless and oil-free basin, add sugar, and beat with a whisk
2. When the whisk is turned to high speed, I see that the egg liquid has evolved from a foamy state to a little sticky, and my mood begins to be happy
10. Continue to beat, in this process you can start with high speed, a few minutes later to adjust to medium speed, so that it is easy to control the state of beating, the whole beating process is about 0 minutes, pay attention to the egg beater machine and speed is not the same need to pass the time is different. It mainly depends on the state of the egg liquid: when the egg beater is lifted, it can be written on it with a very thick eight characters, and it will not disappear in a short period of time before it is ready. If it's just a faint scar and disappears quickly, you need to continue to send it. This step is more critical and has a direct impact on the fluffy taste
4. Mix the flour and starch together and sift into the beaten egg mixture
5. Add corn oil and flour and stir into the egg mixture Stir gently, remember not to over-stir, just stir the flour until you can't see it. This step is also very crucial. If the egg mixture is stirred too much, it will defoam, which will also affect the softness of the cake.
8. Put the stirred flour into the mold, pour 0 minutes full, if there are sesame seeds, sprinkle a little and shake a few times, and then put it in the oven
13. Preheat the oven to 0 degrees and bake for 0 minutes, and the crispy and fluffy old-fashioned cake is ready to bake
Tips:
8. Step 0 Whipping well is very important Beating whole eggs takes longer than making chiffon cakes0. Step 0 Stirring the flour is also a key step, do not stir too much, otherwise the cake will be baked well and the taste will be too dry0. No honey can be left unadded, or substituted with white sugar 0. The temperature of each oven is different, pay attention to the process of baking, and adjust the time in time, for example, some ovens can be baked within 0-0 minutes0. Without a mold, pour the mixed flour and egg mixture directly into a paper cup, and it will be 0 points full