Chinese Food
Traditional pastry chicken cake
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Chicken cake is also called Sufu cake. It's a traditional name in Guangdong. It is rich in carbohydrates. 5565% of our body's energy is provided by carbohydrates. Sufficient carbohydrates can supplement our body's energy in time. They can also help fat metabolism and save protein-
Cooking ingredients
Cooking Steps
Step1:First, make ice meat. Because ice meat has a crisp taste. It tastes fat but not greasy. Cut the fat meat into grains (not too fine, or it will dry during the test). Then boil it in boiling water for one minute, remove the supercooled water, and then remove the drained water. Marinate it in the refrigerator for one day with white spirit and 30g white sugar above 30g 50 °
Step2:Put 100g of conversion syrup, 3G of salt, 60g of white granulated sugar, 35g of oil, 5g of Jianshui and minced garlic in a bowl and mix them evenl
Step3:Peanuts (I like to put peanuts, but I can't use pine nuts, nuts, melon seeds instead), sesame, ice meat, sugar and winter melon seeds, nanru (6 pieces for heavy taste) and stir the
Step4:Mix the flour in the syrup evenly. You can mix it by hand
Step5:The dough must stand for more than half an hour
Step6:Press it to the size you like and put it on the oilpape
Step7:Don't be too thick. Brush with whole egg liqui
Step8:Preheat the oven at 185 ° C in advance and bake for 15 minutes. Color the surface. The cake is not cooked at this time.
Step9:This is the last and most important step. Turn 150 ° C to bake for 15 minutes. It feels like the cake is hard, not necessarily baked for 15 minutes (it depends on the size and thickness of your cake to control this). The cool cake will become crispy. Let it cool before eating, or it will catch fir
Cooking tips:1. It is the key to make ice meat. The boiled fat meat is mixed with sugar and wine. It should be refrigerated for more than one day. The cured meat will become white as ice, crisp and sweet, fat but not greasy. Fat meat should be used instead of oil. 2. It's Crispy when it's just baked. It can be put on for a day or two. After it's softened, it tastes better. It's soft, moist, salty, and fragrant. The more you chew it, the more delicious it is. It's sharp, and the more fragrant it is. There are skills in making delicious dishes.
