Making method and formula of old cakes

Old-fashioned cake, 4 eggs 1 bowl of flour, can make 12, I will teach you all the proportions, super simple.

Old-fashioned omelet, my favorite snack when I was a child, filled my whole childhood with this flavor. I believe many friends miss that era and the taste as much as I do. When I was a child, I looked forward to catching a big episode every five days. My mother had to go to the market to buy daily necessities and vegetables and fruits needed at home. My brother and I are looking forward to my mother buying some snacks. At that time, snacks were not as varied as they are now. Most of them are snacks, such as peach cakes, cakes and egg cakes. My brother and I like to eat egg cakes best, and we can't bear to eat them every time. Finally, the cakes are all air-dried. Take a bite.

I haven't eaten this kind of cake for more than ten years, and I miss the taste of my childhood these two days. There are more and more kinds of snacks now, and this old-fashioned egg cake has been ignored by us. Today is the weekend, and my husband and I talked about old-fashioned cakes. He said that he liked it very much when he was a child, and he had never eaten it after so many years of marriage. In order to relive the flavor of that era, I immediately decided to make it at home. After cooking, it tastes really delicious. One * * made 12, I secretly hid one, waited until it was dry, and we ate the rest.

Old-fashioned omelet

The required ingredients are 4 eggs, low-gluten flour 120g, and 80g sugar (increase or decrease according to personal taste).

Production steps

1. Put four fresh eggs in a clean bowl. Four eggs can make 12 omelet. Add and subtract eggs and flour according to the quantity you want to make.

2. Prepare a pot of hot water of more than 50 degrees, put the egg pot in, and put the sugar in at one time. The temperature of the whole egg is preferably around 37 degrees.

3. First beat the eggs at a low speed with an egg beater, and let the eggs heat up slowly. If the eggs are refrigerated, they can be taken out in advance and heated back and forth, so that the delivery speed will be faster.

4. When there are bubbles, they can be sent away at high speed when the color becomes lighter. Until the color turns white, it is enough to keep the batter flowing down from the eggbeater for five seconds. I played for three or four minutes.

5. Sieve 120g low-gluten flour, so that the flour can be easily mixed evenly. Be sure to mix them or cut them. If you draw a circle, the batter will defoam and mix well.

6. Pour the batter into a framed bag or measuring cup, so it's easy to control the amount of batter, and eight points is enough, because it will expand after baking, and you can shake out the big bubbles inside with a few more shakes.

7. Preheat the oven 170 degrees, and bake for 20 minutes.

8. You can take out the cake when you are satisfied with the coloring of the surface. It is easy to cool and then demould.

Whole egg omelet is much simpler than Qifeng cake. As long as the eggs are delivered in place and there is no defoaming in the middle, they will generally not fail. It's as delicious as what we bought, and we don't add any additives ourselves, so children and adults can eat it with confidence.

Four eggs 120g flour 12 cake, sweet, soft and delicious. This color is no different from the cake I bought. The organization inside is particularly soft and full of childhood flavor. Please make it for your family if you like.