Health benefits
Eggs: nourish blood
Ingredients
Black sesame powder ( 30g ) | Four ( 60g ) |
Eggs ( 5 ) | Vegetable oil ( 40g ) |
White sugar ( 65g ) | Milk( 60g ) |
How to make black sesame chiffon cake
1.Prepare to weigh the ingredients
2.Use an egg separator to separate the egg whites and yolks in an oil-free In a basin without water
3.Add 20g white sugar to the egg yolks and stir evenly
4.Add vegetable oil and stir evenly
5.Add milk and stir evenly
6.Add black sesame powder and stir evenly
7.Join Stir the flour evenly,
8. Stir well and set aside
9. Beat the egg whites with an electric egg beater at medium speed.When there are large foams, add 15g of white sugar
10.When the white bubbles continue to form, add 15g of white sugar
12.Continue to beat until the egg whites rise to peaks but do not fall off
13.Put 1/3 of the egg whites into the basin, stir quickly up and down evenly
14.After stirring evenly, pour into the remaining egg whites and stir evenly up and down
15. Stir evenly and pour into the mold, shake gently a few times to eliminate foam, and place in the lower shelf of the preheated oven at 130 degrees for 50 minutes.
16.Ten minutes
17.20 minutes
18.30 minutes
19. Remove from the oven and place upside down on the grill to cool
20.Take out
21. Cutting
22.Start eating
11.Add 15g white sugar when the texture is slightly textured
Tips
This is 8 inches To measure the amount of the black sesame powder, you can stir-fry the black sesame seeds yourself and put them into a crusher to grind into powder.The egg whites should be beaten in place.The egg whites should be stirred up and down like stir-frying.Turn the pot counterclockwise with your left hand and stir up and down with your right hand.Oven temperatures vary, so control them carefully, otherwise cracking will be inevitable
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