#新良first Baking Competition#black Sesame Chiffon
1.
The ingredients are ready;
2.
Prepare two water-free and oil-free containers, separate the egg whites, and set aside;
3.
Add sugar, salad oil, and milk to the egg yolk in turn, stir to fully blend in;
4.
Sift in the low powder and stir; use a sieve to sift in as much air as possible;
5.
The evenly stirred batter is very delicate;
6.
Use a whisk to beat the egg whites until the fish eyes are soaked;
7.
Add sugar in portions and beat the egg whites with a whisk;
8.
The egg whites are sent to the upright triangle that lifts upside down, so that's it;
9.
Add the beaten egg white to the egg yolk liquid in batches and cut in half to avoid defoaming;
10.
Add black sesame seeds, cut and mix, evenly; this time you can preheat the oven;
11.
Stir the batter, pour it into the cake mold, shake it a few times, and make bubbles;
12.
Middle and lower layer, 170 degrees, upper and lower fire, 60 minutes, open roasting~
13.
After out of the oven, buckle upside down and release the mold after cooling;
Tips:
The temperature of the oven is based on the oven conditions of each home;
