(1) Preparation materials:

300 grams of chicken cake mix

90cc of milk

3 eggs

One egg beater (or electric mixer)

A little milk marin (or cream)

One container (preferably with a handle and a pointed mouth, as shown in Figure 2) < /p>

One small brush (used for oiling and cleaning the plate)

(2) Cake machine selection

One mini Kawaii Niuais cake machine Taiwan

Cake making steps:

Step 1. Add 300 grams of chicken cake mix into the container (can be made about four times, equivalent to 28 chicken cakes).

Step 2. Then beat in 3 eggs.

Step 3. Add 90c.c. of milk. (At this time, you can add food according to personal preference, such as raisins, red beans, fruit pieces...etc.).

Step 4. After the ingredients are mixed, use an egg beater (or electric mixer) to mix evenly, and then you can start preparing to make the egg cake.

Step 5. Turn the temperature adjustment knob to the "high" position and connect the plug to the power socket. At this time, the power light will light up. After waiting for 3 to 5 minutes, the heating light will light up, indicating the internal disk. The temperature has reached the point where baking can begin.

Step 6. Open the upper cover. In order to prevent the baked egg cake from sticking to the baking pan, you can first apply a thin layer of milk marin in each mold hole of the upper and lower baking pans.

Step 7. Then pour the prepared ingredients (because the egg powder will expand during the baking process, so pour about 80% full), and close the lid after completion. Be careful and add ingredients slowly to avoid dripping or overfilling.

Step 8. Turn the temperature adjustment knob to the "middle" position and align with the arrow. You can also adjust it to "high" (crispier) or "low" (softer) depending on your personal taste.

Step 9. Cover the lid and let it sit for about 5 minutes

Step 10. During this period, the green light will turn on and off alternately

Step 11. Open the top cover and the hot egg cake is ready!

Note:

※Only use blunt plastic or wooden utensils to hold the cake. Do not use sharp or metal utensils to avoid damaging the non-stick surface.

※Cake mix can be purchased at food (or pastry) material stores, major stores and some supermarkets.

※You can also make your own chicken cake mix according to personal preference. Reference materials include: low-gluten flour, grain powder, baking powder, milk powder, and spices.

[Edit this paragraph] Classification of cakes

There are many types of cakes, which can be divided into three categories:

1. Cream type, and Called Qing Cake

It is divided into two types: protein and sponge:

1. Protein-angel cake, the main raw materials are egg whites, sugar, and flour. Characteristics: White, slightly rough in texture, not very good in taste, but beautiful in appearance, with an eggy and pus-like smell.

2. Whole egg-sponge cake, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil. Features: Fragrant taste, soft and elastic structure, light oil.

2. Chiffon cakes

In the early 1990s, as Taiwan-funded baking companies entered the mainland market, the chiffon cakes they made gradually became popular.

In fact, the history of chiffon cake is not short, it has been at least thirty or forty years. The so-called chiffon is the English transliteration of CHIFFON. The word was originally French, which means that the mixed fillings are sent to the The egg whites are so soft, and the whipping of chiffon is to stir the egg yolks and egg whites separately. First, stir the egg white part very fluffy and soft, and then mix in the egg yolk batter, so this type of cake is called chiffon cake. Its batter is soft and fluffy. Product features: eggy, oily aroma, aftertaste, soft and elastic structure, fine and tight tissue.

3. Batter Type - Heavy Oil Cake

It uses the solid fat in the formula to mix in air during mixing. The batter is heated in the oven and expands into a cake. The main raw material is eggs. , sugar, flour and butter.

Its batter is thick and puffy. Product features: rich oily aroma, deep flavor and aftertaste, relatively tight structure and a certain degree of elasticity. Also called cream cake because the amount of oil used reaches 100%.