1. Add milk, corn oil, and sugar for egg yolk to the container and stir to emulsify.
2. Sift the tartary buckwheat cake flour and corn starch into the emulsified solution.
3. Add the egg yolk and stir evenly in the Z shape.
4. Add lemon juice to the egg yolks, add sugar in three portions, and beat until small bends.
5. Take one-third of the egg white and add it to the egg yolk paste and mix well.
6. Pour it all back into the egg whites, stir evenly, add black sesame seeds
7. Pour the egg batter into the mold and gently throw it to shake out bubbles.
8. Oven at 150 degrees, 40 minutes
9. When out of the oven, turn it down until it cools, and then demould.
10. Lemon syrup: Squeeze the lemon juice into a container, add powdered sugar and stir evenly.
11. When the lemon drop does not disappear immediately after lifting it, put it into a piping bag and squeeze it into the cake. Leave it for a while, the lemon drops will become crispy.
Tips:1. The lemon drops should be stirred until the drops of lemon drops will not disappear immediately.
2. Tartary buckwheat cake flour is mixed with corn starch and then sifted into the egg liquid
3. The temperature of the oven, adjust according to your own oven
