Black sesame ricin cake
By VicentaLakin
It's probably a compulsory lesson for every freshman baker, and this simple cake has troubled a lot of people, and it's a lot of work for perfect. I did the same thing when I started to fail, and I was careful about everything, and the fun of making dessert was gone. Then I read a post at the Betsy Forum
Recipe Recommendations
- eggs of 3
- low-gluten flour 35g
- Freshly ground black sesame powder 35g
- salad oil 40ml
- fresh milk 40ml
- fine sugar 40g
- frosting 20g
Steps for Black sesame ricin cake
1
Raw materials
2
Pelican yellow separation
3
Add 20 grams of frosting to the three yolk, spread out with an eggbeater, to full integration of sugar powder and yolk. But don't blow the yolk。
4
small amounts of salad oil are added to the yolk, each time fully integrated, until the 40ml oil is fully dissolved in the yolk。
5
Add 40 grams of milk and mix it evenly。
6
It's a slightly lighter yolk。
7
Low powder over three times。
8
Low powder is sifted into yogurt, and softly rolled with rubber razors. Be careful not to overwrite the flour。
9
Add the black sesame powder that's now polished。
10
It's easy to use with a rubber razor。
11
Add a little bit of white vinegar or lemonade to the three proteins, and use an electric omelet。
12
When the protein is in the form of a fish eye bubble, a third of the fine sugar (20 g) is added。
13
A third of the sugar is added to the thicker and thicker proteins when they continue to be strung。
14
Keep messing with the proteins and add the remaining one third of sugar。
15
A little bit longer, when the egg-beater is lifted, the protein pulls out a short, straight angle, indicating that it has reached the state of dry hair and can stop the disturbance。
16
One third of the protein goes to the yolk paste。
17
Quick-and-soft-trinkled rubber-coated razors, be careful to flip up from the bottom and not to clutter in order not to melt the protein。
18
When it is even, the whole of the yolk paste is poured into the pot of protein, evenly by the same hand until the protein and yolk paste are fully mixed。
19
Put the mixed cake in the mold, shake it twice on the table and shake the internal bubble。
20
Put it in a preheated oven, 160 degrees, about an hour。
21
It's kind of cracking, but I like it. The baked cake was taken out of the oven and was immediately put back on the cooling shelf until it cooled. It's fine。Black sesame ricin cake Make Tips
1. Try not to place it on the top rack, to prevent the top of the cake from getting too close to the heating tube and burning after it expands.
2. Note that you cannot use non-stick pans when baking chiffon, nor can you grease the mold; chiffon relies on gripping the pan walls to rise.
3. Regarding the mixing when combining the yolk batter and the egg whites, I would describe it in four words: "bold and decisive." It needs to be light and fast—the egg whites aren't actually that fragile. There is no need to be so afraid of the meringue deflating.
4. When making a chiffon cake, you must use flavorless vegetable oil. You cannot use heavily flavored oils such as peanut oil or olive oil, otherwise the oil's taste will ruin the delicate flavor of the chiffon.