Black sesame chiffon cake
Overview
Sesame seeds are black, enter the kidneys, and can also be used to make black hair. After frying the sesame seeds and adding them to the cake, I accidentally ate small black sesame seeds, which added a little more texture and fragrance to the soft taste.
Tags
Ingredients
Steps
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Ingredients: eggs, flour, cornstarch (already mixed with flour), sugar, sesame seeds, cream.
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Sift flour and cornstarch.
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Separate the egg white and egg yolk, add 10 grams of sugar to the egg yolk and 20 grams to the egg white.
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Add the cream and water to the egg yolks and stir evenly.
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Add sifted flour and mix well to form egg yolk paste.
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This is a stirred egg yolk paste.
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Add white vinegar and salt to the egg whites, use an electric egg beater to beat into fish foam, then beat at medium speed until the protein paste is not flowing and has lines, then beat at slow speed until it is smooth and delicate.
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This is whipped protein paste.
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Spoon one-third of the egg white batter into the egg yolk batter, and mix gently and quickly.
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Then pour all the egg yolk batter into the remaining egg white batter, stir evenly, and preheat the oven to 140 degrees for upper heat and 140 degrees for lower heat.
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Sprinkle a little black sesame seeds into the mold.
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Pour black sesame seeds into the batter (leave a little bit to sprinkle on the surface of the cake base), and stir the sesame seeds and batter evenly.
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Pour the batter into the cake mold until it is 8 or 9 minutes full, sprinkle the remaining black sesame seeds on the surface of the cake base, and shake the mold a few times on the table. After the oven is preheated, put the mold into the oven, heat it up and down at 140 degrees, bake for 52 minutes, and take it out when it is mature.
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Finished product
