Black sesame steam cake
By VicentaLakin
Everyone knows how good it is to eat black food, and the calcium content of black sesame is no less than that of milk, so I always have black sesame and black sesame sauce that I can add to while cooking。
Recipe Recommendations
- eggs of 2
- low-gluten flour
- black sesame 20g
- fine sugar 40g
- corn oil 15g
- qingshui 75g
- sweetening
- steamed
- an hour
- ordinary
Steps for Black sesame steam cake
1
Prepare to boil black sesame and make powder with grinding machines. Emelter and yolk in two water-free, oil-free basins
2
The water heats it up with a little fire and leaves the fire with a little bubble. Okay
3
When it's hot enough to fall into flour
4
Add yolk
5
Smuggle evenly
6
It's in the ground
7
It's even, and it's nice and smooth
8
Three times into the egg purifier, with an electric omelet, and a dry hair bubble
9
Take a third of the haired protein cream into the yolk paste, flip it up from the bottom and evenly
10
And then back to the remaining protein cream
11
Do it the same way. Don't do it in circles. It'll melt
12
Putting a mixed cake into the solid bottom of a steam cake mold (I used a scavenging cake model, with a sheet of oil on the bottom more easily demolged) and slamming the molds on the table a few times and shaking the internal bubble
13
Cover a plate or cover a film to prevent water vapour drops. The water in the pot will burn early, put in the steam closet, and the fire will evaporate for 40 to 50 minutes
14
It's time to turn off the fire, lift the lid, and see that the steamed cake doesn't shrink at all, and it's not wrong for two eggs to have this height. Steam cakes are the best, and if they are not finished, they can be stored in a freezer and stored in water。