Black sesame cake(hei zhi ma qi feng dan gao )

Black sesame cake

Introduction:

"The black sesame used in this cake is organic green pollution-free black sesame planted by my mother. Last year, my mother harvested about 80 Jin of black sesame and gave some to our children. The rest of the black sesame was roasted and fried into sesame oil. The flavor is really delicious, which is different from the sesame oil bought in the supermarket. I specially did the experiment, put water in the bowl, dip the sesame oil pressed by myself with chopsticks, drop it into the water 1cm from the surface of the water, and the oil spray immediately spread. Five minutes later, the sesame oil from the supermarket dripped into the water, and only a little spread. Real sesame oil flowers will immediately disperse in the water, it can be seen that the difference is quite large. Chiffon cake is a transliteration of chiffon cake, which means soft as silk. Qifeng cake belongs to sponge cake type, and its texture is very light. It was invented in 1927 by Harry Baker, an insurance broker in California. It was not until 1948 that Baker sold the cake shop that the recipe was made public. The preparation method of Qifeng cake is similar to that of the egg separating and stirring sponge cake (the so-called egg separating and stirring refers to the method of mixing the egg yolk and protein separately). That is, on the basis of making the egg separating and stirring sponge cake, the proportion of raw materials is adjusted, and the hair powder and tower powder are added respectively when the egg yolk and protein are stirred. Qifeng cake is one of the most popular cakes with bulky tissue, high moisture content, light taste and tender taste. I made a cake, took a good picture, cut it, packed it and gave it to two nephews. They like my cake very much and they are my super fans. The following materials can be used to make a 9-inch hollow round mold cake. If it's an 8-inch round mold, use 2 / 3 of the amount. "

Production steps:

Step 1: all materials are ready.

Step 2: separate the egg white and yolk and put them into two containers.

Step 3: add salt, salad oil and 30g sugar into the egg yolk to drink milk.

Step 4: beat well with egg.

Step 5: sift in low gluten flour.

Step 6: stir evenly to form a flowing egg yolk paste.

Step 7: add Tata powder to the egg white.

Step 8: use the egg beater to make thick bubbles and add 30 grams of sugar.

Step 9: continue to beat until the egg white shows fine bubbles, and then add 30 grams of sugar.

Step 10: beat until the egg white paste has lines and does not disappear immediately, add the remaining sugar.

Step 11: until the egg white is wet foamed, lift the beating head, and the egg white is a long, sharp, slightly drooping triangle.

Step 12: put 1 / 3 of the egg white paste into the egg yolk paste and mix well.

Step 13: pour the egg yolk paste into the egg white basin and mix well.

Step 14: pour the mixed cake paste into the cake mold.

Step 15: Sprinkle black sesame seeds evenly on the surface, lift the mold and shake a few times to shake out the big bubbles in the cake paste.

Step 16: put the cake mould into the preheated oven, bake at 160 ℃ for 40-50 minutes, color the surface and cover with tin foil. After baking out of the oven, gently drop 2 times on the table, and immediately turn upside down to cool.

Materials required:

Low gluten flour: 120g

Egg with skin: 380g

Sugar: 120g

Salad oil: 40g

Milk: 130g

Black Sesame: 10g

Tata powder: 1 / 2 tsp

Salt: 1 / 4 teaspoon

Note: 1, the egg white basin should be clean, no oil and no water. 2. When beating egg white, it's easier to beat it by adding sugar. 3. Tata powder can be replaced by equal amount of white vinegar or lemon juice.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Zhi Ma Qi Feng Dan Gao