1. Wrap the bottom of the mousse ring with plastic wrap for a week, put the black sesame seeds and ground peanuts into a food processor and grind them into powder for use
2. Stir the whole egg with sugar and a little salt, and then stir it with insulated water. The speed is from fast to slow, and the color is from dark to light.
3. Whip the egg yolk paste until the color becomes milky white, lift the whisk, the egg yolk paste will flow down in a ribbon and will not disappear immediately, and then beat slowly for one minute, then the egg yolk paste is completed
4. Then sift the glutinous rice flour, cocoa powder, and baking soda into the egg yolk paste, and then use a spatula to cut and mix evenly. It is a flour without particles.
5. Then pour the warm milk into the batter, continue to stir a few times with cutting and mixing, then mix in the black sesame and peanut powder, and stir evenly. At this time, the briquette cake batter is ready.
6. Pour the mixed cake batter into the prepared mousse ring, and it is ninety full
7. Put it in a boiling steamer and steam over medium heat for about 15-20 minutes
8. Then use chopsticks or thick straws to insert the steamed cake into briquettes!
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