Sesame cake

1

A clean basin, with oil, water and 10 grams of fine sugar, with a hand-to-eating eggmaker to the level of the cream emulsion. If there's milk, I don't have milk, I use water。

2

Then they sifted into flour and mixed it to the point where there was no dry powder。

3

Add egg yolk in stages. One yolk, then the other. I used the back egg method。

4

When the yolk is added, it's smoothed with a razor. Don't push too hard as long as there's no obvious creeps. You can mix it with an electric eggmaker for a couple of seconds after you finish the last shot。

5

Clean, oily, watery basins with protein and a few drops of lemon juice. Twenty-five grams of fine sugar were added three times, plus one third. The protein basin must be oil-free or water-free, or it affects the flow of protein. If the weather is cold, the preheat oven will begin at this time, with 160 degrees of preheating for 10-15 minutes. It's gonna take longer to warm up, and it can be shorter。

6

The electric omelet hit the fish eye condition at a low speed, with sugar for the second time, and then at the middle。

7

Hit this state, third time sugar, turn high。

8

When this relatively delicate state is reached, the protein paste is adjusted at a slow pace, careful that it cannot be too long, with a dozen seconds of percussion, to stop at any time。

9

To reach this state of big bends, the protein is fine and glitter, and the tattoos on the surface will not disappear soon. If you're afraid the paste will melt, you can hit it a little harder, but don't overdo it. Overhead protein is a piece of cake, not a piece of cake。

10

The yolk paste is not very thin enough, so we can use the electric omelet for a couple of seconds, so it's even。

11

A THIRD OF THE PROTEIN IS EXTRACTED WITH A RAZOR TO THE YOLK BASIN, AND J IS EQUALLY STRUNG. IT'S A RAZOR THAT GOES STRAIGHT DOWN TO THE END AND PULLS UP ALONG THE EDGE OF THE BASIN. DON'T MIX IT, IT'LL MELT, THE CAKE WILL SWELL. FOR THE OPERATION, PLEASE FIND THE GRAND GOD'S VIDEO。

12

Put all the mixed yolk paste in the protein basin and cut it evenly。

13

It's good cake. If you can still see yellow or white, it's not even。

14

Put the cake in the mold. The cake can be split with spoons and be careful not to mess around so as not to melt, or with a bouquet. The surface is covered with a bit of corroded sesame。

15

The oven is sent to the lower middle of the oven, with 150 degrees baked for 30-35 minutes and then 160 degrees for 5-10 minutes. When the cake is baked, the mold is removed, the table is hit a few times, and then the cake is pulled upside down, and the bottom is up, a few minutes dry, and then it's turned back. Because it's plain, not afraid of pressure。

1. Because each individual ' s machine is different, the temperature and the time for reference are adjusted according to his or her oven. Two, a lot of people don't know cake. It's hard to judge. I was upset about that too. My experience is that when the oven smells like cake, watch if the cake swells to the highest level, watch for a few minutes, watch the cake fall back to a certain position and there's no significant change, and it's about five or six minutes to bake. If you're going to bake the peel, you're going to have 10 degrees and 5 minutes. Because everyone's oven is different. And the temperature of many cakes is different, so you have to practice more, get to know your machines and learn from them so you can make good cakes。