foodstuff

Low gluten flour120g

4 eggs

95g of young granulated sugar (fine granulated sugar)

A few drops of lemon juice and sesame seeds.

step

1. Beat the eggs into an oil-free and water-free basin, add a few drops of lemon juice, and add the young sugar at one time.

2. electric egg beater sent it at a high speed all the way, until the egg liquid was white and sticky, and it became more and more delicate and shiny. Just lift the egg liquid and draw the Brazilian character for a few seconds without disappearing.

3. Sieve in half of the low-gluten flour with a powder sieve, quickly turn it over with a scraper, then sift in the remaining low-gluten flour and continue to turn it over evenly, and the mixed cake paste falls like a ribbon.

4. Preheat the oven at 160 degrees in advance, and pour the prepared cake paste into the paper tray for eight minutes (I put a metal mold under the paper tray, and the paper tray must be fixed with a mold, otherwise the cake paste will be scattered when poured into the paper tray, and if paper cups are used, there is no need to use a mold).

5. Pack the cake paste, sprinkle some sesame seeds on the surface, put it into the oven 155 degrees baking 15 minutes, and then adjust it to 150 degrees baking 10 minutes. (Every oven has different temper, and the specific baking temperature may need to be slightly adjusted according to the specific situation. The smaller the oven, the more attention it is, otherwise it will be easy.