200g of tartary buckwheat flour, 4 eggs, 20g of brown sugar, 20g of white sugar, 20g of corn oil, 2 10g of clear water, 5g of baking soda and white sesame seeds.

Exercise:

1, brown sugar is completely dissolved in water. Separate the yolk in brown sugar water, and put the egg whites into the eggbeater.

2. Add corn oil 1, tartary buckwheat powder and baking soda in turn and mix well. Don't stir too much.

3. Beat the egg whites until they are wet and foaming, and add sugar three times during beating.

4. Mix the protein cream into the tartary buckwheat batter twice.

5. The prepared batter is sticky and the particles will not disappear.

6. Brush corn oil 2 evenly on a 9-inch solid cake mold.

7. Pour the batter into the cake mold and scrape it flat with a scraper. 5CM high, a big bubble came out.

8. Sprinkle white sesame seeds evenly.

9. Preheat the oven at 160 degrees and 150 degrees for 5 minutes. Bake the lower layer for 20 minutes, cover with tin foil and bake for another 20 minutes. Inverted demoulding.