Required ingredients: 4 eggs, 120g low-gluten flour, 80g white sugar (increase or decrease according to personal taste)
Preparation steps
1. Four fresh Beat the eggs in a clean large bowl. Four eggs can make 12 egg cakes. Increase or decrease the eggs and flour according to the number you want to make.
2. Prepare a basin of hot water at more than 50 degrees, put the egg basin in, and put the white sugar in all at once. The best temperature for sending whole eggs is about 37 degrees.
3. First use a whisk to beat at low speed and let the eggs heat up slowly. If the eggs are refrigerated, they can be taken out and warmed up in advance, so that the beating speed will be faster.
4. Beat until there are bubbles and the color becomes lighter. Then beat at high speed. Keep beating until the color turns white. Lift the egg beater and the egg batter flowing down can last for five seconds without disappearing. , I played for three or four minutes at a time.
5. Sift 120g of low-gluten flour so that the flour can be easily stirred evenly. Be sure to stir or cut and mix. If you draw circles, the batter will defoam. Just mix well.
6. Pour the batter into a piping bag or a measuring cup. This will make it easy to control how much batter is added. Just add 80% of the batter, because it will expand after baking. Shake it a few times to remove the batter. Big bubbles popped out.
7. Preheat the oven to 170 degrees and bake on the middle shelf for 20 minutes until cooked.
8. When the time is up and you are satisfied with the color on the surface of the cake, you can take it out. After it cools down, it will be easier to unmold.
Whole-egg chicken cake is much simpler than chiffon cake. As long as the eggs are beaten in place and there is no defoaming in the middle, it will generally not fail. It is as delicious as the bought one, and we make it ourselves It is made without any additives, so it is safe for children and adults to eat.