Osmanthus sesame sponge cake
Overview
I received a package with the word "Xianxiang" on it, but I couldn't remember what it was. Shake it, and it made a rustling sound, rice grains? After taking it apart, I discovered that all the guesses were wrong, and the answer was black sesame seeds. Bottled, also comes with a scoop. When cooked, the skin is open and the flesh is exposed. Use it to make a sesame sponge cake and eat it. The method is similar to the Dingsheng cake I made before, and make a pure black sesame sponge cake. In fact, you can play a trick if you want, such as one layer of white and one layer of black, like stuffing, but there are too many things to do and I don’t have the time to put in the effort. The simple black sesame puff pastry is also good. It's extremely simple and doesn't take much time. Black sesame seeds are very fragrant, and the fragrance overflows when they are powdered. The steamed sponge cake is slightly darker in color and looks very good. It's hot, loose and flimsy, a little hard to handle, but becomes much more solid after it cools down. The loose and fluffy black sesame sponge cake, with a little scent of osmanthus, feels very good. . . .
Tags
Ingredients
Steps
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Ingredients: 100 grams of rice flour, 50 grams of glutinous rice flour, 50 grams of white sugar, 2 tsp of sweet-scented osmanthus, 25 grams of black sesame seeds, 45 grams of water
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Put the fried black sesame seeds and appropriate amount of rice noodles into a food processor and stir,
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into powder form,
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Mix with sugar and remaining rice flour,
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Add sugar osmanthus and water,
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Stir until there is no moisture,
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Grasp and shake with hands to form a coarse powder without particles.
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Put it into a silicone mold and smooth the surface
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Put it into a pot of boiling water and steam over high heat for 15 minutes.
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When cooked, take out of the pan.
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Remove from the mold.
