Chicken cake ratio, make cake ratio?

The ratio of steamed chicken cakes, the ratio of egg liquid to water is generally about 1:5, I hope it can help you.

The ratio of eggs to water is controlled around the same level, and if you prefer a slightly older chicken cake, the ratio of eggs to water is about 1:1. Now I'm going to share with you how I make chicken cakes!

Ingredients: eggs, a small amount of chopped green onions, and some warm water.

Seasoning: salt, steamed fish soy sauce, a teaspoon of olive oil.

Prepare supplies: two large bowls, a pair of chopsticks, and a strainer (the strainer for straining soy milk is fine).

To make chicken cakes, you must add water.

Steamed chicken cake is a simple and delicious dish.

The tender taste is similar to that of tofu flowers.

Because of the simplicity of production, we ignore the details, and accidents keep coming.

Chicken cakes have honeycombs, chicken cakes are not smooth and tender, and the cake is not formed.

What are some tips to solve these problems?

Ingredients: 3 eggs.

Seasoning: appropriate amount of warm water, salt, sesame oil, chopped green onion.

Steps.

1. Choose eggs.

First of all, fresh eggs are used, and the quality of eggs has a great impact on the taste of chicken cakes. There is no abnormality on the surface of the fresh eggs, they are very rough to the touch, they smell fishy eggs, and there is no sound when they shake them.

2. Beat the eggs.

Beat the eggs in a bowl, add an appropriate amount of salt to make the bottom taste, stir well with chopsticks, and then add warm water to continue stirring, and the surface bubbles into a flowing juice.

Note: 1:2 amount of eggs with warm water; Warm water must be boiled and cooled naturally, and raw water is prone to honeycomb if there are bubbles.

3. Steamed cake.

Add water to the pot and light the fire, put the bowl in the pot over medium heat for 15 minutes, the smooth aroma of the chicken cake wafts out, and you are done.

4. Drizzle sesame oil in the bowl and sprinkle with chopped green onions to eat.

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The ratio of chicken cake is 1:1 between warm water and egg liquid after the eggs are beaten, which makes it more tender.

What is the ratio of chicken cakesWhat should be the ratio of chicken cakes should be 2:1 ratio of chicken cakes What is the ratio of chicken cakes should be 2:1 ratio of chicken cakes.

When making chicken cakes, mix the chicken cakes with the stuffy water, and the ratio is about 1:1.

The ratio of chicken cakes is 2 to 1, so you can do it.

If you want to steam chicken cakes smoothly, mastering the temperature and ratio of water is the key, and it melts in your mouth and tastes good!

The ratio of chicken cake can be directly taken to, um to make chicken cake, and it is okay for him to make it for you.

1. Ingredients: 3 eggs, 10 grams of sugar, 35 grams of oil, 50 grams of low-gluten flour, 40 grams of milk.

2. Separate the egg whites and yolks, and add 35 grams of oil to the egg yolks. 10g sugar, 40g milk, stir well.

3. Sift in the flour, draw the Z and mix evenly. Add a few drops of lemon juice to the egg whites and beat with 5 grams of sugar.

4. Add 5 grams of sugar to the fish's eye bubble, beat until the delicate foam continues to add 5 grams of sugar to make a small sharp hook.

5. Take one-third of the egg whites and pour them into the egg yolk paste and stir, and pour all the mixed egg whites back into the egg whites to continue stirring.

6. After all the mixtures are done, pour them into the mold and shake out the bubbles.

7. Cover with tin foil or plastic wrap. Tie a few small holes, boil the water, steam for 30 minutes, and simmer for 10 minutes.

The steamed egg custard is neither too old nor too runny.

In addition to knowing the proportion of water to put in, it is also necessary to master the correct method to steam the egg custard that is smooth, tender and delicious.

Ingredients: two eggs, appropriate amount of warm water, salt, sesame oil, aged vinegar, a little sesame oil.

Method]: 1. Remove the egg shell, beat the egg liquid into a bowl, and gently stir with chopsticks to mix thoroughly.

2. Mix warm water into the egg liquid, the ratio of egg liquid to warm water is, dilute the egg liquid with warm water and stir well.

3. Put an appropriate amount of warm water in the steamer, boil the heat until the steam comes up (the water starts to steam up before boiling), put the egg liquid into the partition of the steamer, and then cover the pot.

4. Steam for about 10 minutes, take out the steamed egg custard, add an appropriate amount of aged vinegar, sesame oil, and a little salt to eat.

How to make egg custard delicious].

1. It is best to mix warm water in the egg mixture, so that the steamed egg custard will be more tender, remember that the water temperature should not be too high, otherwise it will become egg flowers.

2. If you want to maximize the nutrition of egg custard, try not to add salt before steaming, which will break the nutrients of the eggs. After the egg custard is steamed, drop a little warm water from the salt and vinegar, and then pour it into the egg custard together.

3. Some people like to cover the bowl with a layer of plastic wrap, so that the surface of the steamed egg custard will not bubble. However, I think that there is no need to make it like this if you eat it at home, first, it is unhygienic, and secondly, when steaming, pay attention to leaving a small gap in the lid of the pot to avoid foaming.

The correct ratio for making the cake: 5 eggs, 40 grams of milk, 50 grams of sugar, 40 grams of corn oil, 80 grams of cake flour. The ratio of eggs, milk, sugar, corn oil, and flour can be simply recorded as 5:4:5:4:8.

The specific preparation of the cake is as follows:

Step 1: Take two dry and clean pots, separate the yolk and egg white of the egg, pour 10 grams of sugar into the egg yolk, then pour in 20 grams of milk, beat well with a whisk, and then pour the other half of the milk into it, continue to stir evenly.

Step 2: Corn oil is also poured in two times and stirred evenly, low-gluten flour is sifted, poured in 3 times, stirred in a Z-shape when stirring, do not stir in a circle, stir until delicate and particle-free. When stirring the egg yolks, it is best to refrigerate the egg whites in the refrigerator, which is more conducive to whipping, and add a few drops of lemon juice to the egg whites.

Step 3; It is best to use a whisk to beat the egg whites, first beat at low speed for a while, and then add 10 grams of sugar to continue beating when there is foam; When the foam becomes delicate, add 10 grams of sugar again, and when the foam is a little hard, put all the remaining sugar into it, and beat until the egg whites are delicate and hard, and stop when the whisk has obvious resistance.

Step 4: Take half of the whipped egg white, put it in the egg yolk and stir, turn it from the bottom to the top and stir; Then pour all the egg yolks into the egg white basin, or continue to stir up and down, be sure to stir evenly, otherwise there will be a fishy smell.

Step 5: Take out the mold of the 8-inch cake, brush it with a layer of corn oil, then pour the stirred cake liquid into the mold, gently shake it a few times, and shake out relatively large bubbles; Preheat the oven for 5 minutes, bake at 180 degrees for an hour, and put a dish of water in the bottom of the oven to bake a better cake. This makes the cake delicious!

Recipe ratio for chicken cakes:Ingredients: 2 eggs (115 grams), 25 grams of sugar, 15 grams of honey, 60 grams of cake flour, 5 drops of lemon juice (can be omitted), appropriate amount of white sesame seeds.

Steps: 1. Prepare all the materials and put the paper tray into the mold in advance.

2. Put the eggs, caster sugar, and oozing honey into a waterless and oil-free basin, and add a few drops of lemon juice.

3. Beat the withered reed hair to draw the eight characters will not disappear immediately.

4. Sift in low-gluten flour and mix evenly.

5. Pour into the mold for eight minutes to fill this square is exactly six amounts, but it is not satisfied to indicate that it has been defoamed.

6. Sashi didn't shout with a amount of white sesame seeds.

7. Preheat the oven in advance, put it in the middle layer of the preheated oven, and bake at 150 degrees for 25-30 minutes. The original bamboo skewer is inserted without liquid and brought out, indicating that it is cooked.

8. It will be bulging in about ten minutes.

9. Immediately remove the mold and let it cool.

Summary. To be honest, after reading it once when making food, it is really difficult to succeed according to his method, you have to refer to a few more, this is my experience, because I do it myself according to these **, and I also have to look at a few **, and I will do it after comprehensive reference, and I must have experience, and it is really difficult to do it well at one time. You have to do it a few more times, and you can only do it well after you have experience, and personal experience is for reference only.

Hello, I found the method and proportion of chicken cake on the Internet. Then I sent him to you, in a ** way.

To be honest, after reading it when making or eating food, it is really difficult to succeed according to his method, you have to refer to a few more, this is my experience, because the brother pants are made according to these **, and it is also necessary to look at a few visual envy simple frequencies, and only do it after comprehensive reference, and to have experience, it is really difficult to do it well at one time. You have to do it a few more times, and you can only do it well after you have experience, and personal experience is for reference only.

Ingredients

3 eggs, 75 grams of low flour, 75 grams of caster sugar, 25ml of corn oil, and white sesame seeds as you like.

Step 1

1.Prepare the materials.

2.Crack the eggs into a bowl and add the caster sugar.

3.If whipped with an electric whisk at low speed.

4.The egg liquid gradually increases in volume and lightens in color, the electric egg beater coarse car travel rock bench is raised to 3 gears and continues to beat, the egg liquid is beaten until it is expanded and viscous, and the electric egg beater is changed to a low-speed churning sail yard to beat, and the big bubble is beaten away, and the traces of the egg liquid of the egg beater will not disappear immediately.

5.Sift in the low flour that has been sieved twice twice, and quickly stir-fry evenly with a stir-fry technique.

6.Pour in the corn oil.

7.Stir-fry the vegetables in the same way.

8.Put the mould into a colored paper tray, put the egg batter into the paper tray (9 minutes full or flat), and sprinkle white sesame seeds on the surface.

9.Preheat the oven at 170 degrees in advance, medium layer, top and bottom, about 15 minutes.

After a few minutes, the fragrant cake is baked, and after baking, put the cake on the drying net to cool and eat.