Materials

Pound Cake:

140g room temperature butter, 110g powdered sugar, 120g room temperature egg wash, 80g low gluten flour, 4g baking powder, 150g black sesame seed powder, 20g almond flour, 50g black sesame paste

Buttercream Topping:

100g buttercream, 8g granulated sugar, 10g black sesame seed powder

1, room temperature softened butter add powdered sugar and mix well, mix well to avoid flying powder when whipping, whipping until fluffy and white.

2. Add the room temperature egg mixture in 6 batches, whisking each time until the butter and egg mixture are fully incorporated before adding the next egg mixture.

3. Sift in the low gluten flour, baking powder, black sesame seed powder and almond flour, and mix well.

4: Add black sesame paste and mix well.

5, into the laminating bag, squeeze into the mold, oven 160 degrees 23 minutes, bake and cool.

6, cream add granulated sugar, black sesame powder, whipped to yogurt state, put into a laminating bag, squeeze on the cooled pound cake. Sprinkle some black sesame powder, put rosemary decoration.