How to steam chicken cakes to be tender, how to steam chicken cakes delicious and tender

1. Put hot water into the pot, 2. To make foam, the finer the better, 3. Cover with a layer of plastic wrap to prevent water from entering, 4. The heat should not be large, 5. The steaming time should not be too long.

If you want to steam the chicken cake tenderly, and like tofu brain, first of all, you have to beat the eggs in the library, add an appropriate amount of salt and monosodium glutamate, stir with chopsticks, after breaking up the egg liquid, then put in boiling water and stir, then put in oil, stir again, until it is stirred, put it on the steamer, steam and steam, the amount of water, if it is about a spoonful and a half of an egg, so that the steamed egg is like a tofu brain, it has to swish, it is really delicious.

1 The ratio of eggs to water is 1:1

That's the same egg wash with the same amount of warm water.

2 The water temperature in the pot is about 70 degrees, and put the prepared egg wash bowl into the pot.

Bowl with lid.

3 Heat for 8 minutes.

1 Add two drops of vinegar to the egg mixture for a great taste.

2 The egg mixture should be slowly broken into fine foam, no large foam, and it is best to use a whisk to break it up at low speed.

3 Sift the eggs.

4 Add warm water.

5 At least 1:1 ratio of water to egg mixture, the more water you add, the more tender it is.

6 Cover bowls with plastic wrap to prevent water from dripping into the egg mixture.

7 Bring water to a boil in a steamer before putting it in.

8 Leave a small slit in the lid.

9 Medium-low heat, not high heat, it is easy to steam old.

10 Steam for not too long, 7-8 minutes, not more than 10 minutes.

1. Beat three eggs into a bowl.

2. Start adding dust and water: It is also recommended to add water with an open eggshell, the water should be three times that of the egg liquid (that is: three eggs are about 9 times the water, so it is more convenient to add water to the eggshell), and the water added must be lukewarm, which is also a trick for the egg custard to be steamed out and more tender.

3. Gently stir the eggs and water in one direction, the force must not be too large, try to make the egg liquid not bubble a lot, until it is stirred well.

4. Add salt or oyster sauce according to personal taste, so that the steamed egg custard tastes good. Note: Whether you add salt or oyster sauce, you must not add too much, eggs are more than a group stool and do not eat salt, adding too much is very salty, which will completely destroy the umami of this dish.

5. Put it in the steamer to start steaming, pay attention to the second trick to make the egg custard fresh and tender: wait for the water to boil before adding the egg mixture, and the lid of the pot can not be tightly covered (leaving a finger or a gap in front of it).

6. After steaming for 7-8 minutes, you will find that the eggs have solidified, and you can use chopsticks to try whether they are steamed or not.

The delicious and tender steamed chicken cake is made as followsTools Ingredients: eggs, whisks, sugar, rubber spatula, flour, oven Jane.

1. Separate the egg yolk from the egg white, and pay attention to the egg bowl containing the egg white and the ear must be oil-free and water-free. Beat the egg whites in the egg bowl with an electric whisk on Variable 1, add the sugar in three portions, and beat it into a paste.

2. Then start making the egg yolk paste. Put the egg yolks and sugar that have been weighed in advance into the egg yolk bowl.

3. Sift the weighed flour into the egg yolk liquid, and then gently stir evenly with a rubber spatula.

4. Then pour all the mixed egg yolk paste into the egg white basin, and mix evenly with the same technique (be careful not to defoam) until fully mixed. At this point, the cake batter is finished.

5. Finally, preheat the oven to 120 degrees, then put the baking tray and mold into the middle and lower layers of the oven, set the time for 40 minutes, and then get out of the oven when the time is up.

1.Crack three eggs in a bowl.

2.Start adding water: Here, it is also advisable to open the eggshell and add water. The water should be three times as much as the egg wash (i.e. three eggs need about nine times as much water, and it is more convenient to add water from eggshells). The water added must be lukewarm, which is also a trick for the egg custard to be steamed and tender;

3.Gently stir the eggs and water in one direction, not too hard. Try to keep the egg wash from foaming until it is well stirred;

5.Put it in the steamer basket and start steaming. Pay attention to the second trick to make the egg custard tender: wait for the water to boil before adding the egg mixture, and the lid of the pot should not be tightly covered (leaving a gap as thick as a finger);

6.After steaming for 7-8 minutes, you will notice that the eggs have set. Try it a little with chopsticks to see if it's steamed, and you're ready to cook.

7.According to personal taste, you can prepare a little chives, sesame oil, and soy sauce before cooking, and pour it into the steamed egg custard after cooking;

How to steam chicken cakes: Chicken cakes need to be steamed for 10 minutes.

Ingredients: 3 eggs (about 35g each), 40 grams of sugar, 60 grams of cake flour, 6 grams of salad oil.

1. Add sugar to the eggs at room temperature and put them in an oil-free and water-free container, and beat the insulated water with an electric egg beater until the egg batter thickens.

2. Add the sieved low powder twice, cut and mix evenly with a spatula, add salad oil, and mix evenly.

3. Slowly pour it into the paper tray, eight points full, and shake the mold slightly.

4. Put it in a preheated 110°C oven, the second layer, bake for 20 minutes, turn to 120°, bake for about 15 minutes, and finally turn to 170°C and bake for 2 minutes. When baking is done, do not open the oven door immediately and wait 5 minutes before taking it out.

This old-fashioned chicken cake is very simple to make, the ingredients are also easy to obtain, using the method of beating whole eggs, the success rate is very high, made into a small mini type, one bite at a time, not greasy, not on fire, it is a chicken cake full of memories. Although the finished product is not as delicate as chiffon cake, it is better than its familiar taste, the taste of childhood. When baked for a long time, it has a firm texture and crispy crust, and when it is just baked, it has the feeling of a crispy cake, and when it is just right, it has a moist and soft texture.

Ingredients: 3 eggs, 75g caster sugar, 75g cake flour, 25g salad oil, 25g pure milk.

Steps:1Take a clean basin, crack the eggs into the basin and add 75g of caster sugar.

2.The electric whisk is whipped at high speed until the volume is swollen and the color is whitish, and the whipping is delicate at low speed until there is no big bubble, and there are patterns and patterns that are not easy to disappear. Sift the cake flour into a basin and mix well with a rubber spatula.

4.Put 25g of salad oil and 25g of plain milk in a bowl and beat well with a whisk. 5.

Then pour in a little whipped egg batter and mix well with a rubber spatula. 6.After mixing well, pour it back into the egg batter bowl, mix the thin egg paste with the egg batter in the basin, and mix well.

7.Put the evenly mixed egg batter in a piping bag, and when one person is operating, you can put the piping bag in a high and deep container, so that it is easier to pour the batter. 8.

Place the paper cups in a baking tray and pour the batter into the cups until they are about eight points full. 9.Preheat the oven to 160 degrees, put the baking tray into the middle and lower layers of the oven, set the temperature of the upper and lower tubes to 160 degrees, and the time is 20 minutes.

1.The egg batter should be stirred, not stirred in circles, which will make the egg batter foam quickly. 2.

The baking temperature and time should be adjusted according to the performance of your own oven.

Hello! The steamed chicken cake is so delicious and tender, please refer to it! Thank you!

Chicken cake preparation].

Ingredients: 2 eggs (100g of egg mixture), 150g of water, a pinch of salt.

Directions: 1 Crack two eggs into a bowl and beat with salt.

2 Then strain the egg mixture into another bowl or use a small spoon to skim off the foam. This is to get a more delicate custard, and the steamed chicken cake has no honeycomb bubbles.

3 Add double the amount of warm water (do not exceed 30 degrees) to the egg mixture, stir well to make the egg mixture and water fully integrated. The water here is not too cold, in summer directly with tap water, in winter it can be slightly heated, not more than 30 degrees, if it is too hot, the egg liquid will be scalded into egg flowers, too cold and easy to form a honeycomb.

4 At this time, you will find that there is still some foam, and then use a strainer to skim off the foam. These foams will affect the mirror finish of the final product.

5 Cover the bowl with "high temperature" plastic wrap and prick a few small eyes. The "plastic wrap" is to prevent water vapor from dripping into the egg liquid, and the "small eyes" are to breathe.

6 Bring the water to a boil in a steamer, then put a small bowl of egg wash on the pot, cover the pot, and steam over medium-high heat for 8 minutes.

Tips:1The optimal ratio of egg wash to water is 1:.

2.The temperature of the water should not be too high or too low, and lukewarm water at 30 degrees is best.

3.The egg mixture must be filtered and skimmed off to obtain a delicate and tender egg custard that is as flat as a mirror without trachoma.

4.The egg wash bowl should be covered with "high temperature resistance" plastic wrap, and a few small eyes should be pricked before steaming. Prevent water vapor from dripping on the surface of the egg mixture during the steaming process, forming bubbles; Prick some small eyes on the plastic wrap to allow for breathing.

5.The specific heat and time should be based on your own stove, you can master it by trying a few more times, generally speaking, the water is boiled in the pot, and the medium and large steam for 8 minutes.

Beat the eggs, add an appropriate amount of warm water and stir well, then cover with plastic wrap, insert a few eyes with a toothpick, steam for 10 to 15 minutes, and add seasonings.

Steamed eggs. Not just stir well, add an appropriate amount of water like that. You can also add milk or put it on the fire, and you can steam it to be tender and delicious.

In the days when there was no cake shop, every year on my birthday, my mother always made me chicken cakes, and now my living conditions are better, and I haven't eaten it for many years. This time, the chicken cake was made without yeast or baking powder, and was directly initiated with the egg white's own bubbles.

Ingredients: 2 eggs;

Excipients: 60g cake flour, 40g sugar, 100ml milk steamed chicken cake.

1 Egg yolk and egg white separately and set aside.

Add 2 to 1 of 3 sugars to the egg whites.

3. Beat the whisk at low speed until coarse foam, then add 1 3 sugar and 4 sugar to the egg whites three times until the bubbles can stand up.

5Add milk and cake flour to the egg yolk.

6. Beat the egg yolks into a paste.

72 3 The egg whites are divided into two halts and added to the yolks, stirred well with a cross or up and down technique, and then poured into the egg whites and stirred well.

8. Put it in a pot and steam it in cold water for 10-15 minutes.

Tips: It's easy to clear up without baking powder, but it's healthier without additives.

How to steam chicken cakes to be smooth and tender: 1. Light force is required to stir the egg mixture, which can make the chicken cake taste more delicate. 2. After stirring the egg mixture, you can use a strainer to pass the bubbles, and then add warm boiled water.

3. The time for steaming chicken cakes is eight to ten minutes, and steaming for too long will make the custard old.

1. Steamed chicken shouts to hold the cake and adds warm water. Note that it is not boiling water or raw water, if you add boiling water, some of the egg wash will be blanched, if it is raw water, the steamed chicken cake will have air holes.

2. When stirring the egg mixture, you can use a strainer to pass the bubbles. There are no bubbles, which can make the steamed custard more tender.

3. When steaming the chicken cake, the steamer can not be completely closed, leaving a small pora. Steaming and dissipating air at the same time can prevent the temperature from being too high and causing the egg liquid to honeycomb and affect the taste.