The practice of chicken cake can not be too old, how to steam chicken cake will not be old

You finally asked the right person All the friends who have eaten my chicken cake say that I make this is a must A small bowl of water for half an egg The small bowl of your meal is this ratio Your 4 eggs are 2 bowls of water Generally I make 4 Cut the green onion and beat the inside of the monosodium glutamate and salt are put well If you like to eat dried shrimp, you can put some Put a little oil and start steaming Everyone will in front I want to say the exclusive secret recipe Many people use a steamer to steam This is not good, not delicious and it is easy to steam It is not enough water You just use an ordinary pot Pour half of the water Be sure to turn on a low fire Put the bowl of the cake in it and steam it Remember to buckle it with a bowl on the top to avoid boiling water Put it in the bowl for 15 minutes OK Don't steam it for too long It won't get old.

Remember.

Ingredients: 2 eggs (130 grams of shelled), 130 grams of cake flour, 130 grams of sugar, 1 gram of baking powder, 28 grams of peanut oil. Preparation:

1. Mix low-gluten flour and baking powder and sieve it; 2. Brush the inner wall of the mold with oil. Method: 1. Beat the eggs into a basin, pour in sugar, insulate the water, and beat them at high speed with an electric whisk until they are full; 2. Sift in the powder, pour in the oil, and continue to stir at low speed with electricity to form a thick and smooth shape; 3. Put it into a piping bag and squeeze it into a mold; 4. Preheat the oven at 190 degrees, middle layer, about 10 minutes (depending on the amount of batter), and evenly color.

Tips: 1. The amount of eggs and flour is the same, and the amount of sugar can be reduced by 1 3 if you are afraid that it is too sweet. 2. The eggs should be beaten until they are completely expanded, the volume will increase by five or six times, the egg batter will be thick, and the egg head will have 2-3 cm of egg liquid will not fall off easily; Then, add flour so that the cake will reach maximum puff.

3. This cake is suitable for stirring with an electric whisk throughout the whole process, and if the steps of mixing flour and oil are mixed by hand, the tissue holes baked will be relatively large. 4. Oil, I have been accustomed to the taste of peanut oil since I was a child, and peanut oil was used to process dim sum back then, so I used peanut oil, and if you are not used to eating, you can use the vegetable oil you are used to, or butter; Without oil, the cake will have a fishy smell. 5. Different regions, maybe the old-fashioned taste will be very different, I can only imitate the taste in my memory, dissatisfaction, please understand me!

1. When steaming chicken cakes, warm water must be used.

When many people are steaming chicken cakes, they generally use cold water in the process of adding water, or they directly use cold water to stir during the stirring process, which is actually wrong. When mixing the eggs with water, use lukewarm water, otherwise the chicken cake will become very dry and not taste very good.

If you want a moist and smooth chicken cake, then it is best to add some warm water when stirring, so that when the eggs are steamed, the chicken cake will become very tender and taste good.

2. Cover the chicken cake with plastic wrap when steaming.

When steaming the chicken cake, the reason why it needs to be covered with plastic wrap is also because in the process of steaming the eggs, there will be water vapor on it directly on the eggs, so that when the chicken cake is steamed, there will be a lot of pores on it, and the taste will become old and not so tender. If you cover it with a layer of plastic wrap, then the water vapor will not fall on the eggs, and the chicken cake will be tender and delicious. And after covering with plastic wrap, you need to prick a few small holes in the plastic wrap, which can also make the eggs easy to cook.

Remember to use cold boiled water, the ratio of eggs and water is about 1:2, add water can not be poured in all at once, should be poured little by little, and keep stirring the eggs and water with chopsticks while pouring to make it even. When steaming the egg custard, do not cover the pot tightly, leaving some gaps.

Or seal the bowl with the egg wash. Before steaming the egg custard, boil the water in the pot before putting the bowl with the egg mixture, and turn off the heat when the egg mixture is solidified. You can put it in the pot and simmer for a while.

Because the gas stove is different from the big fire, the specific steaming time depends on yourself. Generally 5 to 10 minutes steaming, then 5 to 10 minutes of simmering is better.

Steamed chicken cake mainly grasp the time, no matter what pot or microwave oven is used to steam the chicken cake, as long as you grasp the time, the time is not too long, it will not be old. If it is steamed for too long, the chicken cake will be old.

Chicken cake preparation:

1.One 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.Now 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 feel that the custard is denser and older, too little custard will be more difficult to form, and the taste is also 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 water is twice as much as the egg liquid.

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.Okay, the egg wash is all ready, now let's talk about the steaming process. The surface of the egg is smooth as a mirror, and the whole * this steaming technique is up.

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!

Ingredients: 5 eggs, 100 grams of sugar, 130 grams of cake flour.

Production steps] The first step: beat 5 eggs in a bowl, add 2 drops of white vinegar, 40 grams of sugar, beat with a whisk, first beat at low speed until there are bubbles, then put 30 grams of white sugar and continue to beat, and finally put 30 grams of white sugar to beat, a total of three times, a total of 100 grams of white sugar.

Step 2: After beating, add 130 grams of low-gluten flour, take out a spatula, do not stir back and forth, remember to mix evenly, and it is not easy to bubble back and forth.

Step 3: Pour the batter into the piping bag, prepare a few paper cups, squeeze the batter inside, after squeezing it, shake the paper cups, shake out the big bubbles inside, put it in the preheated oven, bake it at 180 degrees for 20 minutes, take it out when the time is up, and let it dry for a while before eating.

Tips for making chicken cakes].

1: First beat the eggs in a bowl, add 2 drops of white vinegar, you can remove the fishy smell of the eggs, add 40 grams of sugar, and then put 60 grams of sugar, put it in 2 times and beat it, I have a total of 100 grams of sugar, the amount of sugar can be added according to personal taste.

2: Beat the eggs, add 130g of cake flour and mix evenly, stir evenly in the batter, it is not easy to produce bubbles inside.

3: Pour all the batter into the piping bag, and then squeeze it into the paper cup, remember to shake the paper cup a few times, so that the big bubbles inside can be shaken out, and finally put it in the preheated oven, bake at 180 degrees for 20 minutes, and then take it out and eat.

You didn't bake it properly, I made the cake.

The steamed chicken cake is smooth and tender and delicious egg custard.

Chicken cakes do this, tender and smooth.

Whether it's pork amorous or onion ruthless.

Two eggs and a bowl of water, don't have time to run out.

The time is shorter, add a little more water and it will be tender.

1. Baking ingredients: 2 eggs (130 grams of shelled), 130 grams of low-gluten flour, 130 grams of sugar, 1 gram of baking powder, 28 grams of peanut oil.

1.Cake flour and baking powder are mixed and sifted.

2.Brush the inner wall of the mold with oil.

Second, the production process:

1. Prepare the materials.

2. Beat the eggs into a basin and add sugar.

3. Use an electric whisk to beat until fluffy and whitish, and the lines are not easy to disappear when lifting the whisk.

4. Sift in the low-gluten flour three times, and mix well each time before sifting into the next one.

5. Add corn oil and mix well.

6. Mix the cake batter.

7. Pour the cake batter into the paper cup for eight minutes.

8. Sprinkle with white sesame seeds.

9. Put it in the preheated oven, put it on the heat at 90 degrees, lower the heat at 120 degrees, and the middle layer for 30 minutes.

10. Bake and take out to cool.

3. Tips.

1.The amount of eggs and flour is the same, and the amount of sugar can be added according to personal preference if you are afraid that it is too sweet.

2.The eggs should be beaten until they are completely swelled, the volume is increased by five or six times, and the egg batter is thick.