Black Sesame Double Cake
1.
Add 10 grams of sugar to the egg yolks and stir until the sugar melts.
2.
Add corn oil, stir evenly, and form a thick state.
3.
Add water and mix well.
4.
Sift in the flour that has been sifted in advance.
5.
Use a manual whisk to draw a Z-shape and mix evenly without any dry powder.
6.
Add 30 grams of sugar to the egg white three times and beat until dry and foamy. Add one-third of the whipped egg whites to the egg yolk paste. Cut in at two o'clock, stir up along the wall of the basin from 8 o'clock, and turn the egg-beating basin counterclockwise with your left hand.
7.
Pour the mixed cake batter into the remaining egg whites and mix evenly in the same way.
8.
Take half of the cake batter and add black sesame paste.
9.
Mix into black cake batter.
10.
Put the cake batter of two different colors into the piping bag and cut a small mouth.
11.
Hold the original color cake decorating bag in one hand and the black cake decorating bag in the other hand. At the same time, squeeze the cake paste into the 8-cup mold in the kitchen.
12.
Put the mold into the penultimate layer of the preheated Dongling oven, heat up to 165 degrees, lower the heat to 170 degrees, and bake for 20 minutes.
Tips:
1. This amount can make 6 pieces of cake. If 8 pieces of cake are to be made, 4 eggs will be used, and other ingredients will be increased accordingly.
2. The egg yolk and egg white should be beaten in a basin without water and oil.
3. The egg whites can be beaten until they are dry and foamy.
4. The whipped egg white and egg yolk paste should be mixed correctly to avoid defoaming.
5. Apply a layer of butter before using the mold to make it easier to demold.
6. Each oven has a different temper, so the time and temperature are for reference only.
