How To Make Korean Chicken Cake?

1. Pour 60g sugar, 4g salt, 220g milk, 2 eggs into the bowl and mix well

2. Sift in 240g low-gluten flour and 5g baking powder, and mix until evenly

3. Pour in 5g vanilla oil, stir evenly, sieve and put it into a piping bag

4. Spread softened butter evenly on the inner wall of the mold

5. Squeeze the batter into the mold, about one-third full, then beat in an egg

6. Put in the right amount of ham, shredded cheese, and sesame seeds

7. Put it in the preheated oven and bake for about 12 minutes at 200 degrees

Korean chicken cake is complete!

The melted cheese half covers the egg, and the egg yolk wrapped in the egg white should not be exposed ~ quite a shy feeling of holding a pipa half covering your face.

Cut from the middle, the round egg yolk is embedded in the cake, like a gem that has just been excavated~

As soon as he approached, Tian Xiang drilled straight into his nose. The entrance of the chicken cake is delicate, the slightly sweet cake body with the tender eggs, entangled regardless of you or me.

The slightly salty cheese and the salty ham also collide with happiness in the mouth. The faint vanilla flavor adds refreshing, which makes people take a bite after a bite, and is totally unwilling to stop~

Tips

1. The amount of baking powder can be increased or decreased according to your preference, a little more will make it more fluffy, but it will also bulge

2. Vanilla oil can also be replaced with vanilla extract, but the aroma may not be so strong

3. The ham is also replaced with bacon, shrimp, etc.

4. Adjust the temperature and time appropriately according to your own oven temperament

5. Mold size and length: 16.4cm, width 9.8cm, height 5.5cm