Milk Chicken Cake

Overview

According to Teacher Yuanzhuzhu’s recipe, there are a few minor changes. It's really full of milky flavor when baked.

Melt the softened butter and cream over water and set aside.
Add salt and fine sugar to the eggs, heat them with hot water at 45 degrees Celsius, and stir evenly.
When the egg liquid reaches hand temperature, remove the hot water and beat with an electric egg beater.
Beat until you lift the whisk head and the dripping egg liquid can draw a figure-eight shape and disappear after a few seconds. Then turn on low speed and beat slowly in circles to eliminate large bubbles in the egg liquid.
Sift all the powder, add it to the beaten egg mixture, and use a spatula to stir from the bottom up until no dry powder is visible.
Add the honey mixed with hot water and stir quickly.
Finally add the melted cream and butter mixture, stirring quickly while pouring. You must move quickly, otherwise the foam will deflate.
Pour the cake batter into the cake mold with paper cups, and place the middle shelf of the oven at 170 degrees for about 23 minutes, until the surface is golden.
Finished product picture.