Take 50g sugar-free sesame paste, add 15g erythritol powder and stir for later use. Sesame paste is slightly dry. It is too thin to carry!

Two eggs, egg white and yolk are separated, and there can be no water, oil or yolk residue in the egg white basin.

Melt butter in water. After cooling, add whipped cream and stir well. Then add the egg yolk and stir well. Mix almond powder, sesame powder and baking powder. Sift and add to the egg yolk paste, stir and stir!

Hair protein: Add 5-6 drops of lemon juice, add erythritol powder and electric egg beater hair protein cream three times.

If you hit it like this, there is a hook. Quickly mix with the paste and cut it from bottom to top. Hurry up! Try to avoid defoaming.

Pour some paste into the mold first, then pour a spoonful of black sesame paste, and then pour some paste to cover the filling. Each mold is eight minutes full. Send it to the middle and lower layers of the oven preheated to 180 degrees. Bake 15 minutes.

To make cream cheese cream with black sesame sauce topping: put butter and cream cheese at room temperature and press the butter with your fingers until it softens into a soft pit. Add erythritol powder, beat with electric egg beater until fluffy, add black sesame paste, beat well, squeeze into paper bags and refrigerate for later use.

When the muffin comes out of the oven, let it cool, squeeze it into topping, and then enjoy it! (the decoration is very slag! It belongs to the self-entertainment type. But the point is, the stuffing is delicious! )