Buckwheat black sesame Qifeng cake
Introduction:
Production steps:
Step 1: preparation materials: separate the egg yolk, mix the low flour and buckwheat flour and sift.
Step 2: milk, salad oil, rum and egg yolk in the same basin.
Step 3: add the sifted buckwheat low gluten powder and stir evenly.
Step 4: add black sesame powder and black sesame seeds and stir to form sesame paste.
Step 5: add sugar to the protein cream three times until it is smooth and smooth. After picking up, it doesn't drip and has a small hook.
Step 6: add 1 / 3 protein cream into sesame paste and mix well.
Step 7: pour back the remaining protein cream and mix well with a rubber scraper.
Step 8: I added a handful of raisins (with or without)
Step 9: pour the batter into the mold, gently shake out the bubble, and put it into the preheated oven.
Step 10: 170 degrees for 25-30 minutes.
Step 11: internal organization
Materials required:
Milk: 64g
Salad oil: 32g
Rum: 8g
Low powder: 50g
Egg yolk: 80g
Black sesame powder: 24g
Buckwheat flour: 30g
Cooked black sesame seeds: 12g
Protein: 192 G
Spinning sugar: 96g
Raisins (volunteer): 1 teaspoon
Note: 80g yolk is about 4.5 eggs; 192g protein is about 6 eggs; my mold is 8-inch Oki Savarin.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Cu Liang Dan Gao Qiao Mai Hei Zhi Ma Qi Feng Dan Gao
Buckwheat black sesame Qifeng cake
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