#aca Fourth Session Baking Contest# Making Erotic Chiffon Cakes with Black Sesame Sauce
1.
Pour 5 egg yolks and 35g fine sugar into a basin and beat them evenly;
2.
Add 40g corn oil and 70g milk and beat evenly;
3.
Sift in 100g low-gluten flour and beat it evenly into egg yolk paste in a "Z" shape for later use;
4.
Preheat the oven at 150 degrees, add a few drops of lemon juice to the egg whites, use an electric whisk to beat the egg whites until the fish eye bubbles, add one-third of the fine sugar (45 grams of fine sugar for the whites are added to the white in three times, each time you need to add 15g is enough);
5.
Beat until the washing powder is soaked and add one-third of the fine sugar;
6.
Continue to beat until the lines appear, add the remaining white sugar;
7.
Finally, beat until the whisk is lifted and an inverted triangle appears;
8.
Take one-third of the egg white and pour it into the egg yolk paste, stir evenly;
9.
Then pour the evenly mixed egg yolk paste into the remaining two-thirds of the egg white paste and stir evenly;
10.
Take 60g of black sesame paste and pour it into a basin and stir evenly. Dig out a small part of the cake batter about three large pieces with a spatula and quickly stir it evenly to avoid defoaming;
11.
Pour into the mold and smooth the surface with a scraper;
12.
Then pour the original color cake batter, smooth the surface with a spatula, lift the mold and shake it down a few times to shake out the bubbles;
13.
Put it in the lower part of the preheated oven and adjust the temperature to 135 degrees, and heat up and down for about 40 minutes. After completion, adjust the oven to 150 degrees for 25 minutes;
14.
Shake a few times immediately after it is out of the oven, pour it on the bottle and let it cool off the mold;
15.
This feeling is quite satisfactory 😊
16.
Finished picture
17.
Finished Picture Finished Picture
18.
Finished picture
19.
Finished picture
Tips:
Long-winded 1) The egg whites must be packed in water- and oil-free containers during egg separation to avoid defoaming during egg beating. Long-winded 2) The black sesame sauce I use here is homemade. Before adding it, it must be stirred evenly into a thick and flowing state to avoid separation of oil and water. Long-winded) The amount of fine sugar can be increased according to your own preferences, but try not to reduce it any more so as not to affect the taste. I seem to use a small amount, right? 4) Please adjust the temperature of the oven according to the temper of your own oven!
