Briquette chiffon cake
Overview
The recently popular briquette rice cake is made of glutinous rice and will be difficult to digest if eaten in large quantities. Today I changed the glutinous rice version into a chiffon cake made of flour, eggs and sesame biscuits, so that there is no indigestion problem. It can also be used as breakfast, enough energy for the day, and the taste is great! If you want the briquette cake to be more realistic, you can add two grams of bamboo charcoal powder to turn it black. (That is, two grams less flour) This portion is for a 6-inch cake.
Tags
Ingredients
Steps
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Add half of the sugar, milk and corn oil to the egg yolks and mix well until white.
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Sift in the low-gluten flour and mix evenly into the egg yolk paste.
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Crush 20 grams of cooked sesame seeds and 30 grams of Oreo cookies together in a food processor.
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Add to the egg yolk batter and mix evenly.
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Mixed sesame cookie egg yolk paste.
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Take a dry bowl, add the egg whites and remaining sugar, and beat with a whisk until stiff peaks form.
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Beaten egg whites.
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Add one-third of the egg whites into the egg yolk batter and mix evenly. (Preheat the oven to 150 degrees in advance)
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Pour the egg yolk paste into the remaining egg whites all at once, and stir evenly. (Don’t draw circles! To prevent the egg whites from defoaming)
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Pour the mixed cake batter into the 6-inch cake film and shake it lightly a few times. Eliminate the bubbles inside.
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Place in the middle rack of the preheated oven and bake at 150 degrees for one hour. (The temperature depends on the individual oven)
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Immediately after the cake is out of the oven, invert it to cool down to avoid collapse.
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Remove the cooled cake and have a thick straw ready.
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Use a straw to make holes on the surface of the cake to finish.
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Finished product.
