Ancient breakfast cakes are different from ordinary Qifeng cakes. Its characteristic is that you need to use instant noodles, which are added to the flour after the corn oil is heated up, so that the cakes made will be soft, just like making cakes. Instant noodles are softer than cold water and noodles. Therefore, our oil temperature must be strictly controlled. The oil temperature should be below 80 degrees. If you want to do it well, you must use a temperature measuring pen to control the temperature. If the temperature is too high, the cake paste will thicken and affect the growth. If the temperature is not enough, it will not be lower than 75 degrees.

Cake making

Don't judge by hand temperature. It's very cheap to buy a thermometer, which is much cheaper than wasted egg flour. Only by taking it seriously can we get a satisfactory finished product. Eggs should be put into pots without water and oil, which must be water and oil, otherwise the protein will be wasted if it is not beaten.

Ancient breakfast cake can be understood as two meanings: Japanese cake; Refers to nostalgic flavor. Japanese cake: ancient breakfast cake refers to Japanese egg finger. Nostalgic flavor: The so-called ancient morning flavor refers to the previous flavor, nostalgic flavor and ancient morning flavor, which is often used to describe traditional food or customs. In the past years of material shortage, the materials used to make food were extremely simple, but there was always an unexpected flavor, leaving unforgettable memories.