Black Sesame Japanese Cotton Cake
1.
Wrap the bottom of the non-stick movable bottom square mold with tin foil.
2.
Ingredients are prepared and weighed; cake flour and black sesame flour are directly weighed in a sieving tool.
3.
Sift the cake flour and black sesame flour and set aside.
4.
Knock out 3 of the eggs, separate the yolks and egg whites into 2 clean, water- and oil-free basins, and knock the remaining 1 egg into a basin filled with egg yolks; 3 egg yolks and 1 whole egg are hand-held egg soakers Stir up.
5.
Add whole milk, beaten with egg and set aside.
6.
Take a clean, water-free small milk pan, pour in salad oil, simmer on a low heat, and cook until you see lines on the surface.
7.
For salad oil with lines, pour the mixture of black sesame powder and cake powder, and stir quickly until there are no dry powder particles. Remove the small milk pot from the fire.
8.
Pour the black sesame batter into the egg yolk prepared earlier.
9.
Stir quickly and evenly, the batter is in a flowing state, cover and set aside.
10.
Preheat the oven, 165 degrees, up and down, the preheating time can be adjusted a little longer, such as 10-20 minutes, so as not to beat the egg whites, and the oven will stop heating when the mixing is not complete; add salt to the egg whites and use level 1 to proceed Pass.
11.
When the whisked egg whites have large bubbles, add one-third of the fine sugar, and continue to beat.
12.
When the whisked egg white has disappeared, add half of the remaining fine sugar, and continue to beat.
13.
When the whipped egg whites are smooth, add the remaining fine sugar, and continue to beat.
14.
Beat the egg whites until the egg-beater meringue is hook-shaped when you lift it up.
15.
The whipped meringue is added to the egg yolk paste in 3 times, and the meringue and egg yolk paste are mixed with a silicone spatula.
16.
Pour the made Japanese-style marshmallow batter into a live mold covered with tin foil, lift the edge with both hands, and shake it a few times.
17.
Put the cake batter and mold into the second-to-last layer of the oven, place a baking pan under the grill through the grill, add an appropriate amount of water, bathe in water, set for 45 minutes; when the countdown counts down to 15 minutes, remove the bottom water tray, and adjust the heat 150g, lower the heat to 170 degrees and continue to bake for 10-20 minutes.
18.
The baked cake is taken out and put on a cylinder for demoulding.
19.
The unmolded cake is taken out and inverted and added to the cooling, the bottom is removed, and the corners are cut off after cooling, and the rest is cut into pieces.
Tips:
1. 219 grams of eggs is exactly 4 eggs.
2. Put the mold covered with tin foil directly into the water tray. If the tin foil is not wrapped, the water in the water tray will be sucked away by the baked cake, so I use a water bath through the grill.
3. If an anode mold is used, the time is about 40 minutes.
4. The electric whisk that is sent has only 3 gears. I usually only use the 1st gear to serve cakes. It is recommended to adjust it according to the situation of my own electric whisk.
5. The oven I use is 35 liters, and the grill has 4 layers. The baking time and temperature are for reference, and adjust appropriately according to the actual oven conditions.
