Creamy black sesame roll

Overview

A very low-key cake roll with very ordinary ingredients and the slight numbing aroma of black sesame seeds, which is a surprise. On the second day, the aroma of sesame seeds became more intense, tender, soft, fragrant, and very suitable for taste.

Tags

• baking
• breakfast
• students
• clear water
• cooked black sesame seeds
• corn oil
• egg
• low gluten flour
• original condensed milk
• white sugar

Ingredients

Steps

1. 1 Add 20 grams of low-gluten flour to black sesame seeds and grind into powder in a food processor.

   

2. 2 Whites and yolks separated.

   

3. 3 Add corn oil to the egg yolks in portions and stir evenly.

   

4. 4 Pour in water and stir evenly.

   

5. 5 Sift in the low-gluten flour and black sesame powder, and mix until smooth and smooth without any particles.

   

6. 6 Preheat the oven to 160 degrees, add 50 grams of sugar to the egg whites in three batches, and beat until small hooks can be pulled out.

   

7. 7 Add 1/3 of the egg whites to the egg yolk batter and mix evenly.

   

8. 8 Pour back into the egg white batter and mix evenly.

   

9. 9 Pour the mixed cake liquid into a baking pan lined with greaseproof paper, shake out large bubbles, and place in the preheated oven with the upper and lower heat on the middle shelf for 20 minutes.

   

10. 10 Take out the cake base and place it on the baking sheet to dry until lukewarm. Peel off the greased paper.

    

11. 11 Spread an appropriate amount of original condensed milk on the surface, place a rolling pin under the oil paper, and use the rolling pin to roll the oil paper to roll up the cake roll.

    

12. 12 Wrap it in oil paper into a candy shape and place it in the refrigerator to set for about 20 minutes.

    

13. 13 Remove and cut into pieces.

    

14. 14 Finished product

    

15. 15 Finished product