Milk sesame cake
By VicentaLakin
This little cake has a heavy butter weight, and it is more stale than a pound cake rather than a marfin, and it's baked in such a way as to see a lot of butter bulging, but at the end of the day it becomes invisible and fully absorbed into the cake body, so the face of the cake is a soft one, and the inside is soft. The tomato make-up suggests it's better to eat it while it's hot
Recipe Recommendations
- butter 100g
- egg yolk 40g
- milk powder 20g
- baking powder 1/2 teaspoon
- powdered sugar 60g
- low-gluten flour 80g
- almond powder 20g
- black sesame 1 tablespoon
- white sesame 1 tablespoon
- sweetening
- baking
- an hour
- ordinary
Steps for Milk sesame cake
1
1. After softening the butter room, add sugar powder, a little bit of a razor, and then a bit of an electric omelet
2
2. Add egg yolk in fractions, evenly and quickly
3
Join the milk and continue to pacify
4
4. Sifting into powdered bubbles, low-banded flour and powdered milk, with a shaving knife
5
5. Almond powder and black and white sesame, in turn. Status
6
Six mixed pasta in a bouquet, cut
7
7. Squeezed into an eight-point mold, placed in a preheated oven, mid-level, top-fire, about 20-25 minutes