1, prepare all the ingredients: eggs, flour, corn oil, yogurt, corn flour, sugar, white sesame seeds.
2. Separate the egg white from the yolk, and ensure that the egg white container is free of water and oil.
3. Add a spoonful of sugar, oil and yogurt to the egg yolk and mix well.
4. Add the sieved flour and corn flour to the egg yolk liquid and mix well without stirring.
5. Mix well and form the picture below.
6, the egg white is sent with an eggbeater, and white sugar is added three times.
7. Mix the egg liquid into the batter for three times, and then add the new egg liquid after each mixing.
8. Mix well as shown below.
9. Pour the mixed batter into a baking tray covered with tin foil, sprinkle sesame seeds on the surface, put it in the middle layer of the oven, and bake at 160 degrees for 20 minutes.
10. After baking, the cake is shown in the following figure. Let it cool naturally, buckle it upside down on the panel and tear off the tin foil.
1 1, just cut it and put it on the plate.
Extended data:
1. The difference between low-gluten flour and high-gluten flour:
In supermarkets, the flours we see are generally Fuqiang flour, wheat core flour, standard flour, whole wheat flour, jiaozi flour, self-raising flour and so on.
Fuqiang flour is also called 70 flour, and Gu Ming Si Yi whole wheat can only produce 70% flour. This kind of flour has higher gluten and less impurities, but its gluten is not as good as that of high gluten flour.
Wheat core flour is flour ground from the central part of wheat. It is stronger and has high purity.
Standard flour, which is between high gluten flour and low gluten flour, is also called medium gluten flour. It is flour made by grinding 85 kilograms of white flour from 100 kilograms of wheat.
In the past, I only knew these flours, and I didn't know high-gluten flour and low-gluten flour until I touched baking.
High-gluten flour is used to make bread, pastry and puffs. The difference between high-gluten flour and low-gluten flour lies in protein content and gluten content. The protein content of high-gluten flour is 12% to 15%, and the wet gluten value is above 35%.
Low-gluten flour is generally used to make cakes and biscuits. Its protein and gluten contents are relatively low, ranging from 7% to 9% and below 25% respectively.
If you don't have low-gluten flour at hand when baking, you can also use a mixture of medium-gluten flour and corn starch, with a ratio of 8:2. There is no difference in taste between cakes made with this ratio and cakes made with low-gluten flour.
If you use the naked eye to distinguish the difference between high-gluten flour and low-gluten flour, high-gluten flour, which is dark in color, is not easy to lump with your hands. Low-gluten flour is white in color and can be agglomerated by hand.
References:
Baidu encyclopedia-low gluten flour
Baidu encyclopedia-high gluten flour