Ingredients list: (This is an eight-inch formula, and the six-inch formula can be halved) 5 eggs, 58g corn oil, 60g milk, black sesame paste 16g, 3g baking powder, 75g low flour, 58g fine sugar and a little lemon juice.

Production steps:

1. First, separate the egg white from the yolk, and mix the milk and salad oil evenly until emulsified.

2. Add black sesame paste and mix well again.

3. Sieve, add all the powder and draw a Z shape, and stir until there is no dry powder.

4. Add the egg yolk to sesame batter and stir until it is fine, smooth and particle-free.

5. Add sugar and lemon juice to the egg white, 1 1 and cook for about four minutes and twenty seconds, then turn the seventh gear for about thirty seconds. The egg white is stiff at a small angle.

6. Take part of the egg white and put it into the egg yolk paste and mix well. Then pour all the egg yolk paste into the egg white and stir well.

7. Pour the yolk paste into the mold, shake out the bubbles and bake in the oven. The baking time is 150 degrees for 50 to 55 minutes. This is the reference time, depending on the temperature and temper of your own oven!

8. Take it out after baking, shake it twice on the table, and immediately buckle it on the drying net until it is completely cooled and demoulded.

Precautions:

1. Corn oil and milk should be fully emulsified to avoid water-oil separation, which will lead to the failure of subsequent steps.

2. Sieving powder can ensure that the cakes made are more delicate.

3. Stir the egg yolk paste evenly. Don't stir too much to prevent gluten. After adding the egg whites, stir well to avoid defoaming.

Finally, the most important thing is that the oven has different heat and temperature. You can bake according to the previous baking time.