Black sesame ricin cake
By VicentaLakin
IN THE PREVIOUS PERIOD, THE OLD EIGHT-INCH LIVING-DEPENDANT MOLD HAD BEEN DISFIGURED, AND IT HAD LOST ANOTHER. THINK ABOUT CHANGING THE STYLE, THE CHIMNEY'S PROBABLY GOOD, AND I'M SURE THE NEW EIGHT-INCH CHIMNEY MOLD DIDN'T DISAPPOINT ME, AND FOR A WHILE NOW, THE FAMILY'S CHILI CAKE IS ALMOST UNINTERRUPTED, AND I'M ADDICTED TO THE CAKE THAT I SENT. THIS SERIES OF PHOTOS IS ENOUGH PROOF OF HOW FULL AND RESILIENT THIS TWILIGHT CAKE IS! PRESS DOWN, LET GO, AND GET BACK TO NORMAL! CUT IT UP, IT'S SO THIN, IT'S EATING, IT'S SOFT AND IT'S Q-BALL, AND, WITH BLACK AND SESAME CASSEROLE, IT'S REALLY FRAGRANCE
Recipe Recommendations
- eggs of 5
- black sesame powder 30 grams
- low-gluten flour 60 grams
- milk 50 grams
- salad oil 50 grams
- white sugar 65 grams
- lemon juice few drops
- sweetening
- baking
- an hour
- ordinary
Steps for Black sesame ricin cake
1
The yolk and 20 grams of sugar are evenly mixed. Add salad oil and milk and mix it evenly。
2
Add black sesame powder (sanded sesame powder) and mix it evenly and sift in low-banded flour。
3
A few drops of lemon juice were added to the protein, and after a few drops of lemon juice, 45 grams of white sugar were added three times to the fish eye, and a dry hair bubble, i.e. a pointy little angle, was raised。
4
5.1/3 Protein is added to the yolk paste, cut evenly and all fall into the protein paste。
5
Quick cut evenly, into cake paste。
6
Down into an eight-inch living chimney mold, with a thumb emptied by the pressure, and a few small drops of bubbles。
7
Preheat oven, top-fire, bottom level, 170 degrees, 45 minutes。
8
Time's up, put it on the bottle。
9
It's all dry and disemboweled。