Coarse grain cake-buckwheat black sesame chiffon cake

Overview

How to cook Coarse grain cake-buckwheat black sesame chiffon cake at home

Tags

• baking
• cake
• black sesame powder
• buckwheat flour
• cake flour
• cooked black sesame seeds
• egg yolk
• fine yarn sugar
• raisins (optional)
• rum
• salad oil
• milk
• protein

Ingredients

Steps

1. 1 Preparation materials: separate egg whites and egg yolks, mix and sift low flour and buckwheat flour.

2. 2 Put milk, salad oil, rum, and egg yolk in the same bowl and stir evenly.

3. 3 Add sifted buckwheat low-gluten flour and stir evenly.

4. 4 Add black sesame powder and black sesame seeds and stir into sesame batter.

5. 5 Add sugar to the egg whites in 3 batches and beat until the meringue is fine and smooth. It will not drip after being picked up and has a small curved hook.

6. 6 Add 1/3 of the meringue to the sesame batter and mix gently.

7. 7 Pour back the remaining meringue and mix gently with a rubber spatula.

8. 8 I added a handful of raisins (you can add them or not)

9. 9 Pour the batter into the mold, gently knock out any air bubbles, and place it in the preheated oven.

10. 10 degrees for 25-30 minutes.

11. 11 Internal organization