How to make the chicken cake sue me in detail Thank you

Traditional chicken cake.

Material. a.250 grams of whole eggs, 100 grams of caster sugar, a pinch of salt, a pinch of vanilla extract, b100 grams of cake flour, 20 grams of flour, c30 grams of cream.

Method 1Add water to the steel basin, boil to a medium heat to 50 (i.e. the finger temperature test has a hot feeling), then turn to low heat for later use.

2.Then take another steel basin, put in material A, put it on method 1, and stir it with a straight whisk until it is at the same temperature as the human body, and then remove it.

Then use an electric mixer to beat at high speed, let the egg tin wrap into the air, whip until the egg tin is smooth and fine, use the whisk to pull up the egg tin will show obvious lines, but disappear immediately, and then stir at low speed for 30 seconds to make the egg tin more delicate and even.

3.Sieve material B, add it to method 2, and quickly pick it up from bottom to top with a scraper to mix the egg syllabus and powder evenly.

4.Take a steel basin to melt the cream, take an appropriate amount of method 3 and add it to the melted cream and mix gently, and then add all of it and mix well, which is the traditional chicken cake dough.

5.Put the heart-shaped baking dough on the stove and preheat it over low heat, then apply a thin layer of salad oil with a brush, take an appropriate amount of traditional chicken cake dough and pour it into the groove of the baking mold (about 6 minutes full), and then wait for the dough to emerge with holes and form a slightly solid state.

6.Then pour the dough into another groove (about 5 minutes full), wait for the dough to take shape as the bottom, and then use a sharp cone to pick up the method 5 When the lid, quickly cover the bottom, continue to grill over low heat, bake for about 1 2 minutes, then turn over and bake until the chicken cake is completely off the mold, and then use a sharp cone or bamboo skewer to pick up from the seam.

Did you make a typo? It's a balm, right? Three eggs, beaten well, add hot water (do not add cold water) times, about 300 ml.

5 grams of salt, 2 grams of sugar, ginger juice, minced green onion, minced garlic, pepper, a little chicken essence. Mix thoroughly, light sesame oil, steam over low heat for five minutes, stop the fire and simmer for two minutes.

How to make it.

Step 1: Prepare the ingredients. 10 eggs, 220 grams of low-gluten flour, 180 grams of white sugar, 80 grams of corn oil, and an appropriate amount of white sesame seeds.

Step 2: Crack the eggs into the mixer bucket and pour in all the sugar. (The mixing bucket of the kitchen machine should be waterless and oil-free.) ）

Step 3: Place the Mixer Bucket on the Cooker and load it. Select Variable 5 and start whipping, Step 4: As shown in the picture, this is the appearance of the whole egg beaten, and the texture of the dripping egg paste will not disappear immediately. (The whole journey takes about 10 minutes.) ）

Step 5: Sift the flour into the egg batter three times. Every time you sieve, you should mix evenly from bottom to top. Also, at this time, preheat the oven. Heat at 180 degrees for 10 minutes.

Step 6: Pour the corn oil into the batter. At this time, you should be more careful and careful to stir, do not ask for fast, do not draw circles.

Step 7: Mix all the cake batter.

Step 8: Spread a layer of cooking oil on the inner wall of the cake mold, Step 9: Squeeze the cake batter into the mold, Step 10: Sprinkle some white sesame seeds on top of the cake batter, Step 11: Put the whole plate of cake into the oven and bake at 180 degrees for 15 minutes.

1. Pour the flour and sugar into a small basin and stir well.

2. Melt the butter and pour it into the flour.

3. Use chopsticks to knock a small hole on one end of the egg, the size of a small thumb.

4. Pour the egg whites and yolks into a basin and pour all three eggs in turn.

5. Stir all the contents of the basin well.

6. Use a small leak to dig a sharp hole to pour the beaten cake batter into the eggs, and pour it to the height of 2 3 of the eggshell.

7. Preheat the oven for 15 minutes, put the eggs with the cake on the tray and bake at 160 degrees for 20 minutes.

8. After baking, peel off the eggshell, and lifelike egg cakes are born.

250 grams of raw eggs, 125 grams of refined powder and sugar, 30 grams of jam, 10 grams of cocoa powder, and some auxiliary raw materials can also be added according to personal taste, such as shrimp, seaweed, etc.

Preparation method 1One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.

2.Add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower.

3.The amount of water is very important, too little will make you feel that the custard is denser and older, too much custard will be more difficult to form, and the taste will be watery. Then, the even is generally one egg, two eggshells water.

It is to fill the two halves of the eggshell with water, and fill it twice, which is two eggshell water, simply put, the ratio of water to egg liquid is about two to one. Hehe.

4.Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, and mix thoroughly. Add a small amount of pork oil.

5.Boil a pot of water and put on the steaming partition. After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

6.About 10 to 15 minutes, the custard should be about the same. Sprinkle some chopped green onions (depending on your preference, you can also add meat and the like), drip a few drops of steamed fish soy sauce and enjoy!

7.If you put a little shrimp skin will be more delicious, of course, this depends on personal taste!

The chicken cake is so easy to make, first you beat two eggs to shake the eggs well, and finally put salt in it, a little oil on the peppercorn noodles, and if you like to eat soy sauce, you can put a little more soy sauce, and then two eggs are equivalent to 4 eggs of water. Put it in a pot and steam it.

Ingredients: 2 eggs, auxiliary ingredients: 1 4 crushed peppers, 1 2 tablespoons of soy sauce, 1 4 tablespoons of sesame oil, 1 4 tablespoons of salt, 100g of boiled waterStep 1

Set aside two eggs. 2.Beat the eggs.

3.Add an equal amount of boiled water. 4.

Add a pinch of salt. 5.Beat the eggs with chopsticks and break the eggs thoroughly to make them even.

6.Beat the egg through a strainer and filter out the air bubbles. 7.

Cover the net with plastic wrap and stick a few small holes in it with a toothpick. 8.After the water in the steamer is boiled, add the egg mixture and steam over medium-low heat.

9.Steam for about 12 minutes. 10.

Take out the egg paste carefully, use a transparent bowl to easily see that it is cooked, and pour in an appropriate amount of soy sauce. 11.Add a few drops of sesame oil.

12.Sprinkle a layer of chopped pepper on the top layer.

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Put the tofu in a bowl and mash it, beat the two eggs and pour them into the tofu, pour in cooking oil and stir well, cover with plastic wrap, put it in the pot, cover the lid and steam for 15 minutes, add vinegar, sesame oil and chopped green onion out of the pot.

Let's try the simpler sponge cake first. Ingredients: 150 grams of low-gluten flour (one pound = 500 grams), 5 eggs, one teaspoon of baking powder, 120 grams of sugar, vanilla powder (you can go to the supermarket to buy comprehensive vanilla powder suitable for desserts, you can also buy Winniera flavor) one teaspoon, one-fifth teaspoon of salt (a small point is good), 10 grams of milk powder.

Method: Beat the eggs and sugar evenly (just be slippery), add vanilla powder and milk powder, mix the sifted flour, baking powder and salt into a batter, evenly coat the metal cake basin with butter, pour in the batter and kick twice on the table to make the air escape, put it in the oven and bake it at 170 degrees for 35-40 minutes, take it out and let it cool.

Material.

200 grams of refined flour, 500 grams of eggs, 500 grams of sugar, appropriate amount of sesame oilMethod

1) Separate the egg white from the egg yolk and put it into the egg breaker respectively, and beat the egg white into a snowflake foam, and beat the egg yolk.

2) Mix the egg whites and egg yolks, add sugar, beat until the sugar dissolves, then add flour and stir well.

3) Scoop the egg batter into the cake mold plate, put it in the oven, pick out the cakes one by one, brush the surface of the cake with sesame oil, and put it on the plate.

Tips

The cake mold baking tray should be wiped with sesame oil before baking, and the flour should be sifted into the egg batter with a fine sieve.

There are many ways to make chicken cakes, including adding milk, adding soy milk, and adding seafood, in short, there are many ways to eat, and different regions have different ways to eat, but the most classic is also the original taste, which is still a home-cooked practice.

Ingredients: eggs, water, green onions, dried shrimp.

Steps: Step 1: Crack the eggs into a bowl.

Step 2: Add oil and salt and stir well.

Step 3、Add as much water as the egg, and the water must be lukewarm Step 4、Sprinkle chopped green onions and small shrimp on top。

Step 5: Steam for 10 minutes.

Step 6: Pour a little seafood soy sauce on top when it comes out of the pan, and you'll be fineTips:

Be sure to add warm water.

From the world of food dancing taste buds.

1.The process of making egg batter Prepare 3-4 eggs, beat them into a waterless and oil-free bowl, stir them with a whisk at medium speed, and add 1-3 tablespoons of sugar in 3 times. To make chicken cakes, the process of whipping eggs is very simple, as long as the egg liquid becomes thick and fluffy, it will appear more.

2.Egg batter and flour mix skillfully Prepare a bowl of flour, sift it and add it to the prepared egg batter, then use a spatula like a stir-fry, stir up and down, and mix the egg batter and flour evenly. .

3.【Chicken cake】Steaming process This step is very simple, prepare the container, and the size is arbitrary. Pour the egg batter into a container.

About 10 to 15 minutes, the custard should be about the same. Sprinkle with chopped green onions (or pork or something like that) and drizzle with a few drops of steamed fish soy sauce.

1. Sugar, eggs, milk, salad oil, cake flour.

2. First of all, prepare 80 grams of cotton sugar, if there is no cotton sugar, powdered sugar is also OK, 4 eggs, a carton of milk, the amount of milk is about 450 ml, and then prepare an appropriate amount of salad oil, 100 grams of low-gluten flour. Once these ingredients and seasonings are ready, let's start making this delicate, sweet and delicious rice cooker chicken cake.

3. Prepare two bowls first, one bowl to put egg yolk, one bowl to put egg white, the bowl to put egg white to be slightly larger, let's separate the prepared egg yolk and egg white, put the egg white in the big bowl, the egg white and egg yolk must be completely separated, do not let the egg white mixed with egg yolk. The bowl with egg whites should be free of water and oil, so that it is easier to whip.

4. After the eggs are separated, let's prepare a mineral water bottle or beverage bottle, the kind of 500 ml is fine, not too big, clean the surface of the mineral water bottle, and then cut the bottom 1 2 cm, and then cut the bottle into a piece, the strip is not too big, cut into four or five strips. Let's use this egg beating artifact to beat the egg whites, if there is a whisk or an electric whisk at home, then there is no need to make this. It takes about 10 to 20 minutes to whip the eggs, so be sure to beat them well, which is directly related to whether the chicken cake is delicate and delicious.

5. In the process of beating the egg white, we should add the 80 grams of cotton sugar we prepared to the egg white in batches, do not add it at one time, and then stir it quickly until we take out the egg beating artifact, and the egg white can stick to it and pull out a small tail.

6. After the egg white is beaten, let's add the egg yolk to the egg white, if there is any sugar left, then put all the sugar in it, then add an appropriate amount of salad oil, and continue to stir with the egg beating artifact we made, about 5 minutes or so. Once the stirring is done, let's set them aside for later use.

7. Take out the inner liner of the rice cooker, and then brush a layer of cooking oil evenly around and at the bottom of the inner pot, so as to facilitate the demolding of the cake. Then let's add the prepared 100 grams of flour to the beaten egg white and egg yolk, and add it all at once, no need to add it in parts, and then continue to beat it with the egg beating artifact we have made, stir until there is no dry flour, and when there are no flour particles, we pour it into the inner tank of the rice cooker.

8. Put the inner liner of the rice cooker into the rice cooker, then turn on the rice cooking button, and cook until the rice cooker jumps to the keep warm button, don't take it out in a hurry, simmer it for two minutes, and then turn the inner liner of the rice cooker upside down, take out the cake, and then cut it into small pieces of appropriate size for easy eating.

1. Take out three raw eggs, separate the egg whites and yolks, each of which can be in 2 bowls, and you can't dip a drop of water in the whole process.

2. Take out three wooden chopsticks to make the egg whites into styrofoam, put a little salt, put a spoonful of white sugar, and beat again. When it is a little thick, put a spoonful of white sugar, beat it again, beat it again for another 10 minutes, it hurts very much, it becomes a fresh cream, and the wooden chopsticks can stand up (if you give you an electric whisk, it will save a lot of time and effort) and it's OK!

3. Put a teaspoon of white sugar in a bowl with egg yolks, add three spoons of wheat flour, add 12 spoons of milk or half a bag, and mix left and right.

5. After stirring, pour half of the whipped creamy egg white into the egg yolk, stir well, and then pour the other half of the egg white into the egg yolk and stir well.

6. Take out the rice cooker (or rice cooker) and turn it on, press the cooking button, heat for 30 seconds, and then apply a layer of oil to the pot to prevent it from sticking.

7. Pour in the mixed things, squat a few into the pot, shake the bubbles out, press the cooking button, 2 minutes is fine, at this time, cover the cotton towel in the ventilation hole for 20 minutes, press it for another 20 minutes, and jump the key.