Sesame Chiffon Cake
1.
Ingredients: eggs, sugar, low-gluten flour, black sesame seeds.
2.
Knock open the eggs and place the egg whites and egg yolks in two clean dishes.
3.
Add 41 grams of white sugar to the egg whites and 20 grams of white sugar to the egg yolks.
4.
Sift the low-gluten flour with a sieve and set aside.
5.
Stir the egg yolk and sugar well, add purified water, and stir well.
6.
Add flour to the egg yolk.
7.
Stir until there are no particles for use.
8.
Add white vinegar and salt to the egg white plate.
9.
Use an electric whisk to beat to a dry foaming state, that is, a state where small sharp corners appear when the whisk is lifted.
10.
Mix one third with the egg yolk paste and stir gently.
11.
This is a well-stirred batter, which should be smooth and even.
12.
Pour all the egg yolk paste into the egg whites.
13.
Stir gently until the batter is evenly mixed and there is no defoaming state. Preheat the oven in advance to 150 degrees.
14.
Pour the batter into the mold, and finally sprinkle with black sesame seeds. Shake it on the table a few times, put it in the oven, and bake for 60 minutes. Insert it with a toothpick, take it out and let it cool if there is no wet flour.
15.
The freshly baked cake is full of fragrance, because it is a chiffon cake, so remember to buckle it upside down and let it cool.
16.
Finished product.
17.
Finished product.
Tips:
1. The temperature of the oven should be set according to your own characteristics.
2. After the chiffon cake is mature, it should be buckled upside down and let cool.
3. The egg whites need to be beaten to a dry foaming state.
4. According to the different water absorption of flour, the added liquid should be slightly adjusted.
5. When making cakes, preheat the oven in advance.
