Milky sesame cake

Overview

The butter content of this small cake is heavier, and the taste is more like a pound cake than a muffin. You can see a lot of butter bubbling during the baking process, but it is invisible when it is finally formed. It has been completely absorbed by the cake body, so the surface of this cake is crispy and the inside is soft. The Tomato editor reminds us that this cake is best eaten while it is hot. The taste will be reduced to a certain extent when eaten after it has cooled down!

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• almond flour
• baking powder
• butter
• egg yolk
• low gluten flour
• milk powder
• white sesame
• black sesame
• powdered sugar

Ingredients

Steps

1. 1 After the butter has softened at room temperature, add the powdered sugar, mix it slightly with a spatula, then use an electric whisk to beat evenly

   

2. 2 Add egg yolks in batches and beat evenly

   

3. 3 Add milk and continue to mix quickly

   

4. 4 Sift in the baking powder, low-gluten flour and milk powder at the same time, and use a spatula to mix slightly

   

5. 5 Then mix the almond flour and black and white sesame seeds in sequence until evenly forming a batter

   

6. 6 Put the mixed batter into a piping bag and cut it

   

7. 7 Pour the mold into the mold eighty-full, put it into a preheated 180° oven, set the middle layer to the upper and lower heat, and bake for about 20-25 minutes