Easy to make chicken cake

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