French chicken cake -- a simple and fragrant cake
Introduction:
"French small cake, should be a lot of basin friends when they were young can often eat small cake Oh, French small cake itself soft, delicate, aftertaste is very sweet taste Oh!"
Production steps:
Step 1: add lemon peel to cream and set aside. Mix the powdered sugar and almond powder and sift into the egg beater
Step 2: add butter softened at room temperature and beat evenly with egg beater
Step 3: sift the low gluten flour into the butter paste, and use the electric egg beater to stir it from slow to fast to form a smooth and fine paste
Step 4: mix the egg yolk and the whole egg liquid evenly, add it to the batter in several times, and mix well quickly with the egg beater
Step 5: add light cream and beat with egg beater to make cake paste
Step 6: put the cake paste into the disposable flower mounting bag, cut a small hole and squeeze it directly into the mold until it is full
Step 7: put it into a preheated 180 degree oven, middle layer, heat up and down, bake it for 20 minutes, then turn it back to the air net immediately, and you can eat it
Materials required:
Lemon dander: a little
Cream: 25g
Egg yolk: 10g
Whole egg liquid: 60g
Butter: 65g
Low gluten flour: 40g
Almond powder: 60g
Sugar powder: 60g
Note: Note: 1, paste into the mounting bag, and then squeeze into the mold, it is easier to control the amount. 2. This method of 1 / 2 almond powder and 1 / 2 sugar powder is called t.p.t. in French dim sum. T.p.t. (abbreviation of tantpour tant) means half almond powder and half sugar powder unless there is a special indication of what kind of nut powder it is. 3. Sugar powder and almond powder must be screened at the same time, and then mixed with other materials, the texture will be fine and uniform.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Fa Shi Ji Dan Gao Jian Dan Yi Zuo Nong Xiang Pu Bi De Xiao Gao Dian
Easy to make chicken cake
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