Black Sesame Powder
|a few drops|
How to Make Black Sesame Chiffon Cake
Get your materials ready.
Pour water and corn oil into whisking bowl
Hand pump to mix
sift in low powder
Scratch with egg whisk until dry powder free.
Adding egg yolks
Continue to use egg whisking ”Z”zoning evenly!
Sift in black sesame powder
Continue to score evenly with the egg whisk ”Z”reserved.
Preheat oven to 170 degrees.
Add lemon juice to egg white
Add 1/3 of the granulated sugar and continue whisking
When fine, add the remaining 1/2 granulated sugar.
Add the rest of the granulated sugar when it has a texture.
Beat until the small sharp corner pulled up by the whisk is gently curved downward
Add 1/3 of the meringue to the black sesame egg yolk batter
Cut and mix evenly
And then pour it all back into the remaining two-thirds of the meringue.
Using a spatula, quickly toss the mixture upward from the bottom of the bowl to form a light, smooth and shiny batter.
Pour the batter into the 7-inch chimney mold
Use a spatula to roughly flatten the surface of the batter and give it a few firm shakes on the table.
Place in preheated oven on the lower level at 170°C for 45 minutes.
Shake off the heat from the oven and buckle right up.
Take it off when it’s cool.
Very delicate chiffonade.
The mold is a 7 inch chimney mold of the learner’s kitchen chowder.
The hollow chiffonade just needs to be cracked to be fluffy, fragrant and delicious enough.
This is a great way to get the most out of the oven.