Name: Sesame Dandelion Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g yolk; 18g Corn oil; 32g milk; 43g Low-gluten flour; 1g Baking powder; 60g Egg white; 36g Caster sugar; 13g White sesame; 45g Blanched dandelion; a little salt; 1/4 teaspoon Cream of tartar

Sesame Dandelion Chiffon Cake

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The tricks once used on Chrysanthemum chrysanthemum can be used on Dandelion again. Of course you can also have a chiffon cake.
Dandelion is not as tender and refreshing as Chrysanthemum chrysanthemum, finely chopped, and taste better. In fact, the biggest difference between dandelion and chrysanthemum chrysanthemum is that chrysanthemum chrysanthemum has a charming fragrance, while dandelion has a bitter taste that is not loved by everyone. When dandelion meets chiffon cake, what wonderful result will it collide?
I'm not particularly familiar with the temperament of this oven. The good-growing cake finally has a little dent. Maybe it should be cooled when it starts to color? This oven is a chronic one, can't it be treated in the same way as the previous oven?
However, despite the flaws, the dandelion fragments evenly scattered in every corner are still delightful. Perhaps the sweetness of the cake dilutes the bitterness of the dandelion, and it seems to be looming and not so easy to capture. . . "

Sesame Dandelion Chiffon Cake

1. Ingredients: 30 grams of egg yolk, 18 grams of corn oil, 32 grams of milk, 43 grams of low-gluten flour, 1 gram of baking powder, 60 grams of egg white, 36 grams of caster sugar, 13 grams of white sesame seeds, 45 grams of blanched dandelion, a little salt, 1/4 tsp tartar powder

2. Wash and blanch the dandelion in water, control the moisture and take 46 grams and chop it.

3. Sauté the sesame seeds until fragrant, and mash them in a beating bowl.

4. Add half of the sugar to the egg yolk and mix well.

5. Add milk, corn oil, salt,

6. Stir well.

7. Mix flour and baking powder, sift into egg yolk paste,

8. Mix gently.

9. Add dandelion and sesame seeds,

10. Mix well and set aside.

11. Add tartar powder to the remaining sugar and mix well.

12. Whisk the egg whites into coarse froth, add sugar and cream of tartar three times and beat.

13. In a 9-distribution state with a small hook.

14. Take one third of the egg whites into the egg yolk paste,

15. Mix well,

16. Back into the egg whites,

17. Cut lightly and mix into even cake batter.

18. Pour into a 6-inch movable bottom round mold,

19. Knock flat surface,

20. Put it in the oven, in the middle and lower level, heat up and down at 150 degrees, and bake for about 40 minutes.

21. Immediately after being released,

22. Turn it over after cooling thoroughly,

23. Demoulding,

24. Cut into pieces.

Tips:
Dandelion needs to be as dry as possible so as not to affect the quality of the finished product.
The sesame seeds can be coarsely mashed.
The baking time and firepower need to be adjusted according to the actual situation of the oven.