Chrysanthemum Sesame Chiffon Cake

Name: Chrysanthemum Sesame Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g White sesame; 70g Chrysanthemum chrysanthemum; 60g yolk; 28g Caster sugar; 85g milk; 45g Salad oil; 75g Low-gluten flour; 140g Egg white; 1g (in egg yolk paste) salt

by 🍬The taste of mint 🍬

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Have you ever eaten Chrysanthemum chrysanthemum sesame chiffon? It's salty, fragrant, and soft. It's a magical combination. You must try it!
In order to remove the smell of Chrysanthemum chrysanthemum and neutralize the taste, milk is specially added.
Reduce the sugar and add salty salt to enhance the elasticity of the cake embryo, which is super delicious😋.
Four 60g large eggs were used in the recipe. "

Ingredients

20g White Sesame
70g Chrysanthemum Chrysanthemum
60g Yolk
28g Caster Sugar
85g Milk
45g Salad Oil
75g Low-gluten Flour
140g Egg White
1g (in egg yolk paste) Salt

Chrysanthemum Sesame Chiffon Cake

1. First, fry the sesame seeds and crush them slightly with a rolling pin.

Chrysanthemum Sesame Chiffon Cake recipe

2. 70g chrysanthemum chrysanthemum, blanch it in boiling water, squeeze the water and chop.

3. The oven is preheated to 190 degrees, the eggs are separated, the egg whites are frozen in the freezer until there are ice residues on the edges, and other materials are prepared.

4. Add caster sugar to the egg yolk and stir slightly.

5. Pour in warm milk and salad oil (heat in the microwave for 20 seconds) and stir thoroughly with a hand blender.

6. Add the sifted low-gluten flour and stir until smooth and smooth.

7. Then add sesame and chrysanthemum.

8. Hand pump and stir well.

9. The egg whites will freeze in a few minutes.

10. Add sugar to the egg white three times, and add the fish-eye bubble for the first time.

11. Rich in foam with sugar.

12. The pattern is clear and the last sugar is added.

13. Beat until dry foaming, lift the egg head to have an upright small sharp corner.

14. Take one third of the meringue into the egg yolk paste, stir evenly, then pour it into the meringue basin, continue to stir evenly.

15. Pour the egg batter into the hollow mold and shake the bubbles lightly.

16. Put it into the preheated oven, and bake at 180 degrees for about 25 minutes. Bake the cake and let it cool.

17. The fragrant chrysanthemum sesame chiffon, do you want to eat it?

18. It smells good.

19. Bursts of sesame fragrance.

20. Well organized and delicate.

21. So fragrant and soft! So delicious 😋!

Tips:
1. Please adjust the temperature yourself.
2. You can put a little more sesame seeds, it's really delicious.
3. The blanched chrysanthemum chrysanthemum must be squeezed dry.