Ingredients: low gluten flour 40g, protein 80g, sesame 60g, sugar 40g, corn oil 30g.

1. Pour the egg whites into a large bowl, break them, and add sugar to mix.

2. Sift in low-gluten flour and add sesame seeds and mix well. Finally, add oil and stir well.

3. Brush the baking pan with oil, scoop the batter into the baking pan and mix well.

4. Preheat the oven to 170 degrees in advance, put the baking tray in the oven, bake for about 15 minutes, and take it out.

Main characteristics of sesame:

Sesame is an annual erect herb in flax family. The height can reach 150 cm, branched or unbranched, hollow or with white pith, slightly hairy.

The leaves are oblong or oval, the middle leaves are toothed, and the upper leaves are nearly entire; Flowers solitary or axillary. Calyx lobes lanceolate, corolla tubular, white and usually purple or yellow halo. The ovary is superior, the capsule is oblong, and the seeds are black and white. It blooms in late summer and early autumn. Sesame originated in India and was introduced to China in Han Dynasty, so it was called flax in ancient times. China has a long history of extensive cultivation.

Sesame contains 55% oil, which can be eaten, squeezed or used as medicine. It is an ointment base, a stick-slip agent and an antidote. Black hemp is a mild nourishing tonic containing fatty oil, which has the functions of nourishing nutrition and treating hypertension.