Briquettes Cake
1.
material:
Eggs: 5, salad oil: 50g, whole milk: 80g, low-gluten flour: 70g, corn starch: 6g, black sesame: 40g, fine sugar: 85g, edible bamboo charcoal powder: 8g
2.
Production: Use an egg separator to separate the yolk and egg white for later use
3.
Crush the black sesame seeds with a grinder for use
4.
Sift low-gluten flour, edible bamboo charcoal powder and crushed black sesame powder together
5.
Pour the milk and salad oil together and mix well with a manual whisk
6.
Add the egg yolk to the milk salad oil mixture and mix well
7.
Add the sieved powder to the egg yolk paste in batches and stir evenly for later use
8.
Beat the egg whites and cornstarch together quickly until they reach the state of large fish-eye bubbles, add the fine sugar in portions
9.
Continue to quickly beat until hard foaming, lift the egg whites to stand upright
10.
Take one-third of the beaten egg whites into the egg yolk paste and stir evenly with a silicone spatula
11.
Pour the well-mixed batter into the remaining whipped egg whites and stir evenly with a silicone spatula
12.
Pour the mixed batter into Zhanyi 6-inch cake mold
13.
Lift the battered cake mold on the table and shake it twice to remove the air in the batter
14.
Put it in a preheated oven at 165 degrees, and bake the middle layer for about 40 minutes (the temperature and time are adjusted according to the personal oven time). After baking, take it out of the table and shake it twice and immediately put it on the cold shelf to cool
15.
After cooling down completely, use Zhanyi plastic stripping knife to demould the cake
16.
Finally, use the corer to gently rotate the cake to the left and right to press down until it reaches the bottom of the cake, take it out, and dig out the honeycomb briquettes holes in the same way.
Tips:
When digging holes, you can dig out 8 holes in a circle on the outside and 4 symmetric holes in the inside, making a total of 12 holes.
