How can the chicken cake be baked out on the surface and not so dry, and the inside is delicate, and

Add some sesame oil when it's almost ready.

To make a fluffy and delicious cake, you need to use low-gluten flour, if you use high-gluten flour, it will cause the cake to be hard, the correct ratio is as follows:

Ingredients: 5 eggs, 85 grams of cake flour, 70 grams of sugar, 1 gram of salt, 50 grams of corn oil, 50 grams of water, a few drops of white vinegar.

1. First of all, the refrigerated eggs are separated from the egg whites and yolks;

2. Then add salt, oil, water, and 20g sugar to the egg yolk and beat evenly;

3. Sift in the low-gluten flour and stir until smooth;

4. Add a few drops of white vinegar to the egg white, add white sugar in batches, and beat the branches to make a simple haircut;

5. Take a part of the egg white and put it into the egg yolk paste, cut and mix evenly, pour it back into the egg white and mix evenly;

6. Pour into an 8-inch mold and shake off air bubbles;

7. After that, put it in the oven and bake it at 135 degrees for 30 minutes, turn to 150 degrees and bake for 30 minutes;

8. Buckle upside down immediately after baking;

9. After cooling, guess the pat and demold it to eat.

Old-fashioned chicken cakes are a childhood memory for many people, but in fact, they use very few ingredients to make them, only eggs, sugar, low-gluten flour and cooking oil. The characteristics of old-fashioned chicken cakes are thicker, which is different from chiffon cakes, so after so many years, there are still many people who like this old-fashioned chicken cake very much. If you want the skin to be soft, you must pay attention to the heat of the oven and the ratio of flour to eggs

Let's crack two eggs into a water-free and oil-free container, and we must remember that the container is clean, otherwise it will easily lead to egg failure. If the weather is cold, you can put the container where the eggs are placed in warm water to make it easier to beat. Use a whisk at high speed to beat until the egg batter is thick, there are no large bubbles on it, and you can see clear lines.

60 low-gluten flour after sifting into the egg batter, a pound of flour is a special flour for making cakes, the taste is more soft, it is best not to replace it with other flour. Stir the flour and egg batter well, add 6 grams of cooking oil to it, and continue to stir. Do not stir for too long to avoid foaming.

Put the batter into a piping bag and squeeze it into a mold or paper cup. Shake the mold twice on the table to shake out the large bubbles inside, making the cake taste better.

If possible, you can sprinkle a little white sesame seeds on top, preheat the oven, and heat at 180 degrees for about 15 minutes. Baking cakes should not be taken out of the oven immediately, it is best to leave them for a while to prevent the cake from retracting. The whole production process is relatively simple, and it is important to note that the eggs are beaten in place.

The temper of each oven is different, so everyone still has to judge the baking time according to the temperature of their own oven, if the baking time is too long, it will cause the surface of the cake to be harder, lose its fluffy taste, and may even burn.

If you want the old-fashioned chicken cake to have a soft skin, you need to add a certain proportion of water, and the ratio of egg wash to water should be 2 to 1 as much as possible, and the steamed old-fashioned chicken cake will be very tender in this ratio.

You should pay attention to the ratio of eggs to water, pay attention to adding yeast powder when making it, make it according to the recipe, and pay attention to the proportion of each thing when making it.

First, when beating the egg batter, the action should be light and the frequency should be slow, second, the egg liquid must be beaten to a state of expansion and viscosity, and third, the temperature of the baked cake must be lower than 180 degrees, so that the skin of the old-fashioned chicken cake will be soft.

Preface: The production method of chicken cake is very particular, not only to pay attention to the technique, but also to pay attention to the time, so that the chicken cake can be soft and more delicate. The raw material of chicken cake must have eggs, and the rich egg flavor will make the cake more delicious.

To make chicken cake, we first prepare the ingredients, 55 grams of fresh milk, 55 grams of butter, 60 grams of low flour, 5 egg yolks, 25 grams of whole eggs, 5 grams of egg whites, 85 grams of caster sugar, and a little lemon juice. Heat and melt the butter first, then add fresh milk and stir evenly to about 65 degrees, so that the butter can be completely fused with the eggs, add the egg yolk and the whole egg and stir evenly, beat until it turns white and becomes dense, and it will not fall apart when you draw circles on it. Then put in the low powder and sieve twice, beat the egg whites and lemon juice evenly, then add caster sugar, and beat until hard foaming.

Pour the egg white paste into the batter three times, stir well, prepare the paper cup, and fill the paper cup with your favorite nuts, such as putting a few raisins, and then pour the batter into it, turn on the oven at 150 degrees, and bake for about 20 minutes. When we want to make chicken cakes, if we want to have a soft taste, we must pay attention to the early whipping steps. Pour the butter and milk into the milk pot, and weigh the egg yolks and whole egg mixture.

Mix the butter with the milk and cook over high heat until your lungs hurt, and then turn off the heat immediately. At this time, the flour should be poured in immediately, and then stirred with a flower knife, be sure to pour it in immediately while it is hot, and quickly stir it into a dough and immediately transfer it to the egg bowl, this step is called hot noodles. <>

The temperature of the batter should be about 50 degrees, pay attention to add the egg yolk and egg mixture in stages, do not add it all at once, and paste the whole egg yolk into the state of ordinary yogurt, so that the consistency is the best, and you should also pay attention to the order when beating, you should beat clockwise, add the egg white lemon juice, and add the white sugar three times, and beat it to a neutral foaming state.

Generally, it takes about 40 minutes to achieve a soft feeling, if the time is too short, it will feel unripe, but after too long, it will feel very stiff.

The oven is generally turned on for 20 minutes, 150 degrees Celsius, the fluffiness of the chicken cake is related to whether the cream and egg whites are beaten before, and the egg whites of the eggs can be replaced with coconut oil and canned chickpea water.

Chicken cakes generally need to be baked for about 10 minutes. If you eat it this way, it won't taste good if it takes too long.

If there is too much oil and water in the formula, and the appropriate amount of baking powder is not added, it will be crushed by its own weight just like not being upside down in time.

Expansion: 1. Introduction:

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

2. Taste classification.

Cakes can generally be divided into three categories according to the ingredients used, the mixing method and the nature of the batter.

Batter cakes: The amount of grease in the recipe is up to about 60% of the flour to lubricate the batter, make it soft and soft, and help the batter to fuse a large amount of air during the mixing process to produce a bulking effect. Generally, cream cakes and pudding cakes fall into this category.

Milk foam cake: The recipe is characterized by eggs as the main ingredient and does not contain any solid oil. Harnesses the strong and denatured proteins in the egg wash to make the cake fluff during batter mixing and baking.

According to the egg material used, it can be divided into protein type with single egg white (such as angel cake) and sponge type with whole egg (such as sponge cake).

Chiffon cake: It is made by mixing two kinds of batter, batter and milk foam, and changing the structure of milk foam cake.

You can do it this way and make it more fluffy.

No matter what kind of homemade cake you have, it will become hard after two days. Because the shelf life of homemade cakes is only 2 days. Here's how to make the cake:

Ingredients: eggs (2), low-gluten flour (130 grams) Accessories: sugar (130 grams), baking powder (1 gram), peanut oil (28 grams) Method: 1. Mix low-gluten flour and baking powder and sieve it, and brush the inner wall of the mold with oil.

2. Crack the eggs into a basin, pour in the sugar, and insulate the water.

3. Use an electric whisk to beat at high speed until the whole shot.

4. Sift in the powder and pour in the oil.

5. Continue to stir well at low speed with electric beating to form a thick and smooth shape.

6. Put it into a piping bag and squeeze it into a mold.

7. Put it into a piping bag and squeeze it into a mold.

8. Preheat the oven at 190 degrees, middle layer, about 10 minutes (depending on the amount of batter), and evenly color.

Hello landlord, how to make the cake soft and delicious? There are a few things to keep in mind:

1。Low-gluten flour.

Make the cake fluffy and use low-gluten flour. Chinese pastries generally use high-gluten flour. Are you using low powder? At the same time, you can add some baking powder. However, be careful to mix all the powders together and sift them.

2 types of cakes.

From what you said, I think you're making chiffon cake, which is egg yolk and egg white beaten separately. (Beat the whole eggs to make sponge cake.) Pure egg whites whisk to make angel cake).

In the case of chiffon cakes, it is important to whip the egg whites. If this is done well, it can be said to be a success3 4. To hit the 9 distribution, the short peak of the egg white appears, and the chopsticks inserted in the basin will not fall down.

3。Whipping of egg whites.

I think the reason you failed was because the egg whites weren't used well. Naturally, it will not be fluffy (because the egg whites are whipped to inject air into it).

Pay attention to a few points the next time you fight. with fresh eggs. Otherwise, the eggs will be left for a long time, and the alkalinity of the egg white will be enhanced, and it will not be easy to whip it.

Pots and utensils must be waterless, oil-free and egg yolk-free, otherwise it will be difficult to whip them.

You can also add some acidic additives such as tower powder, white vinegar, etc. to make it easier to whip.

When beating, make a coarse bubble first, and then add granulated sugar in 3 times.

Now in winter, you can heat it in the water, of course, you can't cook the egg whites directly if it's not too hot. If you can pay attention to these proteins, you will definitely succeed.

4. Stirring technique.

The way the cake batter is mixed is also important.

You can't mix it in a circle like beating eggs in a basin, otherwise it will be easy to get tendons.

To chop the vegetables, be gentle.