Home version~How to make chicken cake

• 1.Crack three eggs into an oil-free and water-free basin, add 55 grams of white sugar (cannot exceed 75 grams or it will be too sweet), and add two drops of vinegar to remove the fishy smell

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  2.Use the egg beater to turn on the low setting to avoid splattering sugar, and then turn on the high setting

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  3. Beat at the fifth speed until the color is white and foamy, and it feels thicker.The egg foam on the egg beater is not easy to disappear

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  4.Use mid-range third gear to continue driving , beat until the egg liquid is thick and plentiful, becoming more and more delicate and without so much foam.Just use the egg beater to prevent the egg liquid from falling off easily

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  5.Add 75 grams of low-gluten flour.I use this brand.Use the baby's milk powder spoon to measure the grams (one spoonful of five grams).Use a large spoon to lift it up and down.Stir again, do not draw circles to avoid more foam, just stir until there are no grains

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  6.Add 25 grams of oil, I added rapeseed oil, corn oil can also be used, add 25 grams of water, add 10 grams of milk powder (add milk powder for a milky flavor or not), stir up and down again
  

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  7.Put it in a paper cup and preheat the oven at 170 degrees for 10 minutes

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  8.Preheat it and put it in the cake cup, 170 degrees for 20 minutes



9.Because each oven is different, the baking time is also a little different.At this time, you can use a toothpick to pierce the cake without staining it.The thing is baked.I baked it again at 160 degrees for five minutes, and it’s done.It’s out of the oven!

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  10.The outer shell is crispy, the inside of the cake is soft, tastes good and clean