White sesame salad dressing chive cake

Cooking Instructions

1. 72 grams of corn oil (other unflavored cooking oil is also fine), 80 grams of pure milk, 1 gram of salt put in a basin and stir well.

   

2. After stirring well, add the sifted cake flour (120 grams) and mix back and forth with the "one" technique until the dry flour is not visible.

   

3. Separate the yolks and whites of the 6 eggs and put them in a water-free and oil-free basin or bowl.

   

4. Add the egg yolk to the batter and mix well with the "one" stroke.

   

5. Add 2 grams of vinegar to the egg whites, beat the egg whites at high speed with an electric whisk, and divide them into three times (add one-third of the caster sugar when beating to coarse bubbles; When the bubbles are fine, add one-third of caster sugar; Add the remaining caster sugar when the lines appear) Add caster sugar. Beat until a large hook appears when the beating head is lifted.

   

6. Add one-third of the meringue to the egg yolk paste and stir well.

   

7. Then pour the egg yolk paste into the rest of the meringue and stir-fry until smooth.

   

8. Pour the batter from a height of 10 to 20 cm into a baking tray prepared in advance (lined with oiled paper), scrape the surface roughly evenly with a spatula and shake it lightly so that the batter evenly spreads over the baking sheet.

   

9. Sprinkle with sesame seeds, chopped green onions, and top with salad dressing.

   

10. Put it in the preheated oven at 150 degrees for 30 minutes, and turn on the hot air circulation for the last 6 minutes, so that the grease will not stick to the skin and the surface will not crack.

    

11. It's out! Fragrant and soft! It's delicious!