Black Sesame Pound Cake
1.
Prepare the required materials, the butter needs to be softened at room temperature
2.
Beat the butter for 1 minute until the volume is slightly enlarged and the color is slightly lighter
3.
Sift in the powdered sugar twice, stir a little, and beat the butter (after adding powdered sugar each time, beat with an electric whisk for about 1 minute)
4.
Add the thick black sesame paste in one go and beat it evenly with a whisk
5.
Use an electric whisk to whisk evenly
6.
Add the whole egg liquid in 6 times, after each addition of the whole egg liquid, beat until the butter is completely absorbed and then add the next time (after each addition of the egg liquid, the electric whisk is passed for about 1 minute)
7.
If it is whipped up, the buttery paste will be lighter in color, about 2-3 times larger in volume, without separation of water and oil, showing a very smooth and shiny state
8.
Sift in all the low powder and baking powder at one time and mix evenly
9.
Use a spatula to mix thoroughly and evenly. The batter after mixing is very shiny. I have to mix it for more than 100 times.
10.
Put pad paper or flour in the mold to prevent sticking, pour the batter into the piping bag
11.
Squeeze it into the pound cake mold, scrape it evenly with a spatula, then shake out large bubbles
12.
Put it in the preheated oven and bake at 170 degrees for about 40 minutes
13.
At the 18th minute, use a sharp knife to dip a little bit of water on the surface of the cake, so that the cracks are more neat and beautiful.
14.
When baking, make the sugar water, put the sugar and water in a small pot, heat it to a boil, and cool it down.
15.
After the cake is out of the oven, remove it from the mold while it is hot, then brush it with sugar water immediately, and brush all of it in as much as possible
16.
Wrap it with plastic wrap when it is warm, and then cool to room temperature and refrigerate to return to the oil for 3 days before taking it out to eat
Tips:
I love making pound cakes, especially the process of making butter. I have made many pound cakes in many flavors. I bought a bottle of black sesame paste online a few days ago. It feels really good, especially suitable for baking. Just put the tahini paste directly into the butter to make this black sesame pound cake. The taste is quite good, very rich, if you like the grainy taste, you can also sprinkle a lot of black sesame or walnuts to make it more nutritious.
The formula can be used to make two pound cakes. The mold uses the live bottom pound cake mold of Caiweizhijia. The size of the mold is 21cm*width 6cm*height 6.7cm
