The traditional old-fashioned cake method, which can be made by beating the whole egg, is oil-free and water-free, crispy on the outside and soft on the inside
Today I would like to share with you an oil-free and water-free old-fashioned chicken cake method, do you still remember, when I was a child, I took flour, eggs, and sugar from home to line up to make a cake, which taste is really unforgettable, the taste of the cake is sweet, the color is golden, the interior is fluffy and soft, after eating this, it seems to have returned to childhood, and enjoyed the fun again! Crispy on the outside and soft on the inside, it's delicious! ！
Old-fashioned chicken cake is simpler than ordinary cakes, and the success rate is higher, no retraction or collapse, no need to separate egg whites and yolks, directly beat with whole eggs, the taste is crispy on the outside, fluffy and soft on the inside, and no oil and less sugar, healthier than chiffon cakes, crispy and fragrant, authentic old-fashioned practice!
【Steps】
1. Beat 4 eggs in a waterless and oil-free basin, no water at all, otherwise it will definitely fail, each egg is about 50 grams, be sure to use eggs at room temperature, do not use refrigerated, or put a basin of hot water below, it will be easier to beat
2. Instead of separating egg white protein, add 50 grams of sugar directly
3. Start beating the eggs, first stir the sugar at low speed, then turn to high speed to beat until you draw a figure 8 on the surface of the batter, which can stay for 5-8 seconds without disappearing
4. Sift in 120 grams of cake flour
5. Stir evenly with a spatula, and be sure not to stir in circles to avoid defoaming
6. Stir until it is delicate and there is no dry flour
7. Prepare a cake mold and brush the surface with oil to prevent sticking
8. Pour in the prepared batter, and shake it vigorously a few times to expel the large bubbles inside
9. Sprinkle some white sesame seeds on the surface to enhance the fragrance
10. The oven must be preheated in advance, bake at 180 degrees for 20-25 minutes, and the specific temperature must be adjusted according to the temper of your own oven, because the temperature of each brand oven is different, so the temperature provided is only for reference
11. When the time came, the fragrant old-fashioned anhydrous cake was baked, and I wanted to eat it when I looked at it, and I was very appetizing
12. Take out the cake and let it cool, you can easily demold it with a toothpick, if the mold at home is not good to demold, you can use a knife to draw a circle around, you can also easily take it out, the color is golden, and the appearance is very crispy
The crispy old-fashioned chicken cake is ready, oil-free and water-free and particularly healthy, the classic old taste, crispy and fragrant, the cake organization is fluffy and soft, and the whole egg is beaten, especially simple and easy to operate, satisfying the craving and delicious, zero failure method!
If you want to eat waterless cakes, you don't have to go out to buy them, learn to make them at home, crispy on the outside and soft on the inside, the elderly and children like to eat it very much, healthy and zero additives! A delicious cake that is a must-have in my house!