6 chicken eggs
1 teaspoon baking powder
7 salted egg yolks
3 pieces of laughing cow cheese
Making cake cores
First, you put 6 chicken eggs in a bowl of warm water (warm water should be mixed according to the ratio of boiling water + 2 cups of cold water). This will help keep the eggs hot and thus make them easier to beat. Next, you put 20g of cornstarch, 120g of flour, 1 teaspoon of baking powder into the same bowl, mix well and then sift the flour very fine.
Next, you dry the shells of 6 chicken eggs, beat them into a large bowl, add 120g of sugar and beat with a whisk until smooth.
Then, you divide the dough into 3 small parts, sift each part into the egg bowl, beat well.
Next, you put compressed paper on the bottom of the rice cooker, close the lid and proceed to cook. When the rice cooker switches to the "Warm" button, wait for another 5-7 minutes, then press the "Cook" button again to cook again.
Normally, the baking process takes 40 to 60 minutes. To check, you can test the cake with your hand, if the indentation quickly swells, then the cake is cooked. At this point, take the cake out and wait for it to cool completely.
Baked salted eggs
After that, you wash the salted egg yolk, put it in a bowl of Mai Que Lo wine for about 5 minutes to remove the fishy smell. Arrange salted eggs on a tray, brush a thin layer of cooking oil on top, put the eggs in the oven for about 6 minutes at a temperature of 170 degrees Celsius.
How to make sauce
Continue, you add sugar, salt, and egg yolks according to the prepared quantity in the bowl, beat well. Mix well and then add 25g of cornstarch and mix well. Then, you add 240ml and unsalted butter to the bowl, continue to beat.
Next, you put the above mixture in a pot on the stove and cook on medium heat. During the cooking process, you need to stir until the mixture thickens.
Then, you prepare the ingredients to make the filling such as cutting cheese in half and cutting sausage into thin slices.
Next, you cut the sponge cake in half (in cross-sections), spread on a layer of freshly cooked butter sauce. Then, you arrange the sausage and cheese ingredients in turn. At this point, you put the remaining sponge cake on top and then put salted eggs, rub cotton, and sausage on the top to complete the way to make salted egg sponge cake.
Some tips and notes
Careful selection of ingredients, especially fresh, delicious eggs is required.
Store salted egg sponge cake ingredients at room temperature.
In case you do not have compressed paper, you can replace it with A4 paper.
If you don't have an oven, you can add eggs.
Use the sauce for about 2 days, store in the refrigerator.
In the operation of baking eggs, the house does not have an oven, you can still perform steaming within 5 minutes.
You need to weigh the ingredients for the correct amount to use.
In the kneading operation, you need to regularly brush the dough on the sides of the bowl to make it more even.
Do not beat the dough too hard and for a long time because it is easy to break the dough, so the cake will also be called and will not swell.
When the cake is baked, you need to take it out gently to avoid breaking or breaking the cake.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (232g)|
|Recipe Makes: Servings|
|Calories from Fat: 6 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 320.2mg||8 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 15.1g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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