Buckwheat black sesame Qifeng cake

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