A light, sweet, soft, sesame-flavored black sesame hurricane roll, good for hair, this can be! It can be used as an afternoon tea or as a breakfast, suitable for the whole family. My baking tray is relatively small, 19*25.5 cm, using the amount of 3 eggs, about 60 grams per egg (with shell), the finished product is a thick cake. If you use a larger baking tray, such as the most commonly used 28*28 cm baking tray, you can convert it to 5 eggs, and the other ingredients are multiplied by the same factor.
Before you start, first prepare the baking tray and spread the oil paper. The bottom of my baking tray was covered with high temperature tarpaulin, so I didn't have oil paper, just wrapped the four sides of the baking sheet with tin foil.
My black sesame seeds are raw, the oven is preheated 150 degrees, baked for 10 minutes, and the black sesame is baked to scent. After cooling, use a cooking machine to make sesame powder. Black sesame seeds are too little to fight, I grind 60 grams, then take 20 grams.
The egg yolk is granulated with sugar and evenly dispersed. Continue to add vegetable oil and water and mix well with an egg beater.
At this time, the ground sesame powder is added to the egg yolk paste in 3. Because the sesame powder is not easy to mix well, first add a small amount of egg yolk paste to the sesame powder, mix it with a spoon and mix it into a paste, which is closer to the state of the egg yolk paste, then pour it back into the egg yolk paste and mix well with the egg beater.
Sift in low-gluten flour and mix well with the eggbeater with a zigzag. This step is faster, and if it is slow, the flour is easy to agglomerate. However, if there is agglomeration, don't worry, it can be remedied. Once sifted, use a spoon to squeeze the agglomerated flour. Put the prepared egg yolk paste aside and start preheating the oven and start preparing the protein paste.
Add a few drops of white vinegar or lemon juice to the protein. If the egg is fresh, you can also add it. The protein was administered and the sugar was added 3 times. The protein is foamed to a wet state, and a soft, small tip will bend over, soft and delicate.
Then start mixing the protein paste and the egg yolk paste. Mix the egg yolk paste before mixing. Because the sesame powder we grind at home is not particularly fine and easy to precipitate, so mix the egg yolk paste before mixing. Take 1/3 of the protein into the egg yolk paste, mix it with a squeegee, and then pour it all into the protein. Continue to mix well. Finally, the state of the batter is fine and uniform, and has a certain consistency. The batter with sesame powder will be relatively thin, but it should also be in a textured state. If it is particularly thin, it will flatten on the baking sheet, which means that the protein is not enough, or it is over-headed to cause defoaming.
Pour the batter into the prepared baking sheet and spread it evenly with a squeegee, especially at the corners of the four corners. At this time, the batter is still very uneven. At this time, the earthquake was 2, and the big bubbles were shocked.
Then use a spatula to smooth the batter. You can wipe it twice, the first time with a little force, the batter is smeared to the level you want, the second time without any force, use the scraper's own gravity to wipe out the smooth surface. This step is very important, otherwise the cake slices are baked high and low. It takes a few more exercises to feel.
Put it in the middle of the oven, 150 degrees, about 30 minutes. This time and temperature is not certain, because the temper of each oven is completely different, you can only explore on your own. Bake to the skin and turn yellow, it is not thin to touch, but it is elastic when pressed down to bounce back. There is also a way to judge, seeing that the cake piece in the oven is slightly retracted, it is a familiar signal. These two methods are more reliable, I don't like the method of inserting a toothpick or inserting a knife, the accuracy is particularly low.
After being baked, it fell from a height of 30 cm to complete the exchange of hot air inside the cake and outside cold air to prevent retraction. Then set aside to cool. I personally like to release the film after cooling, because this baking tray is relatively deep, and it is easy to leave the film on the front side when it is hot. In addition, this cake piece has a high water content and is relatively thick. If the baking time is right, the remaining temperature of the baking plate will not make the cake piece too dry.
After cooling, remove the film and tear off the four sides of the paper. Then cover another piece of oil paper, turn the cake piece over, and tear off the bottom of the oil paper or tarpaulin to reveal the flat bottom of the soft and soft towel, as well as the sesame seeds, a black towel haha.
Then turn the cake piece over again, because this time we have to rewind, the sesame particles on the bottom can convey the feeling of sesame. Cut the cake piece away from your side.
Sprinkle the whipped cream and spread it evenly over the cake.
Roll the cake with a rolling pin and put it in the refrigerator for half an hour. Take it out and cut it with a serrated knife. The thick sesame-flavored cake roll is complete!
I want to cut a few paragraphs and cut a few paragraphs.
The taste of black sesame and cream is very good. If it is breakfast, I like a little cream. If it is afternoon tea, you can increase the amount of cream~ If you don't roll the cake, it is ok to cut the cream into the middle of the box. The key is that the sesame is really good, the cake is really soft!