Black sesame ricin cake
By VicentaLakin
Recipe Recommendations
- flour 200g
- eggs of 7
- corn oil 90g
- milk 150g
- black sesame appropriate amount
- white sugar 100g
- baking powder 1/2 teaspoon
- white vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Black sesame ricin cake
1
Use the kitchen to claim flour and sugar
2
When the kitchen claims the required corn oil and milk, the egg yellow is inserted, and the eggs are sorted into the electrocutor stainless steel. Tunnel
3
We'll mix corn oil, milk, eggs with a hand-plug
4
Sifting flour and bubbles on milk corn and egg yolk. Pink
5
Full mixing of flour and milk corn oil and yolk blends and static backup
6
Use an electric omelet to fully pacify the omelet
7
Add a few drops of white vinegar and keep beating the egg till it's yellow and white
8
And then three times with the sugar, you'll give it away
9
And I'm not moving until I'm able to retort
10
One third of the egg rinse is added to the yolk paste with a razor
11
Scrambled from down to even
12
Repeat the above until the remaining omelet and yolk paste are fully evened
13
Add Black Sesame Spill
14
When it's thrown into the cake model, it shakes out the bubble. After 160 degrees of preheating the oven, put the cake model on the second level of the oven, bake it for about 40 minutes, and then move it to the third level for 10 minutes
15
Cake modelBlack sesame ricin cake Make Tips
1. The specific time and temperature can be adjusted according to your oven.
2. Observe the color of the cake surface during baking: if it gets too dark but isn't cooked yet, cover it with aluminum foil and continue baking.
3. In the last few minutes, use a long bamboo skewer to check the cake's doneness: if the skewer is inserted vertically from the top and comes out clean without any batter, the cake is cooked; otherwise, continue baking.