Sesame Bee Sugar Chiffon Cake

Overview

Teacher Meng’s Pine Nut Maple Sugar Chiffon. Unfortunately, there are no pine nuts and no maple syrup. However, there is no such thing as maple sugar or honey syrup. Although the flavors are different, it doesn't hurt to change the taste. It doesn’t matter if there are no pine nuts, not everyone likes this stuff. Why not use sesame, black sesame, no one seems to hate it. Teacher Meng's chiffon seemed a bit sweet, but last time the red yeast marble boldly reduced the sugar, and it seemed to be pretty good. Maybe maple sugar isn’t as sweet as honey? That amount seems a bit much. In addition, you need to add fine sugar to the egg yolks? It doesn’t matter how sweet maple sugar is, honey sugar is sweet anyway. Resolutely remove the egg yolks and use granulated sugar, replace the maple sugar with honey and reduce the weight by single digits. The sugar used for egg whites is reduced to 25 grams, which seems to be the amount you use. It was only when I got started that I discovered that Teacher Meng's pine nuts were used for the bottom. I had an idea and divided the black sesame seeds into two parts. One part was spread on the base and the other part was mixed into the batter. The final effect seemed to be good. There is a little bit of salt in the recipe, which is intertwined with the sweetness of the bee sugar, which is very memorable.

Tags

• cake
• chiffon cake
• baking powder
• cake flour
• cooked black sesame seeds
• corn oil
• cream of tartar
• egg yolk
• honey
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the egg yolk, salt, and honey into a bowl and stir evenly

   

3. 3 Add milk, corn oil

   

4. 4 Mix well

   

5. 5 Mix flour and baking powder, sift into egg yolk liquid

   

6. 6 Mix well

   

7. 7 Mix cream of tartar and caster sugar, set aside

   

8. 8 Beat the egg whites into rough peaks and add the cream of tartar and sugar mixture in three batches

   

9. 9 Whip into 9 portions with a small curved hook

   

10. 10 Take one-third of the egg whites and add it to the egg yolk paste

    

11. 11 Stir slightly

    

12. 12 Pour in remaining egg whites

    

13. 13 Mix well

    

14. 14 Add some black sesame seeds

    

15. 15 Mix gently

    

16. 16 Spread the remaining black sesame seeds on the bottom of the 6-inch cake mold

    

17. 17 Pour in the batter

    

18. 18 Flatten the surface and make big bubbles

    

19. 19 Put in the oven, middle and lower layers, heat up and down at 140 degrees, bake for about 40 minutes

    

20. 20 Immediately after coming out of the oven

    

21. 21 Let cool completely and then turn over

    

22. 22 Demold

    

23. 23 Flip over, the bottom is covered with sesame seeds

    

24. 24 Cut into pieces and eat