Pan sesame and walnut cake-You Are Foodie

By Booth
38

Pan sesame and walnut cake

Since I tried the pan cake, I have made it several times. I am quite skilled, but I haven't weighed the material. Yesterday, I saw the black sesame and walnut powder made by my mother-in-law. I thought what kind of pattern we would give the pan cake, right? Ah... I added the powder into the egg yolk paste. The effect is very good. It tastes very fragrant. It is fragrant with eggs and sesame seeds. It tastes good with walnut granules. The common salad oil used doesn't have any special smell. The flour is mixed with common flour and corn starch. I'm embarrassed to say what I want. It's just a small fight. The baking experts are laughing! No oven, no electric egg beater, no butter, no low powder, no scraper. Would you like to try them?

Main Ingredients

vinegar appropriate amount
White sugar appropriate amount
salad oil appropriate amount
milk A moderate amount of
Black sesame walnut powder appropriate amount
Low flour (I use regular flour and corn starch) appropriate amount
egg A moderate amount of

Step 1 . Raw material diagram. Egg yolk and egg white are separated, and the egg white is stored in an oil-free and anhydrous container. Low flour, milk, sesame and walnut powder for later use.

Step 2 . Beat the egg yolk, add a small spoonful of white sugar and an appropriate amount of salad oil, and stir well.

Step 3 . Add an appropriate amount of milk and stir well.

Step 4 . Add sesame and walnut powder and mix well.

Step 5 . Sift in low flour in batches and mix well until a slightly thick paste is formed.

Step 6 . The egg yolk paste is ready.

Step 7 . Add a few drops of white vinegar to the egg whites and use an egg beater to beat until coarse. Add 2 teaspoons of white sugar. Continue to steep until fine, then add 2 teaspoons of white sugar. Beat until there are clear patterns, then add 2 teaspoons of white sugar and continue beating.

Step 8 . Finally, when the egg beater is lifted, there are short and small sharp corners. If the egg whites do not flow when the container is inverted, it is ready to be whipped.

Step 9 . Put about 1/3 of the egg white into the egg yolk batter, use a small spoon to cut and mix from bottom to top, without making circles, and mix well.

Step 10 . After mixing well, it looks like this.

Step 11 . Pour the mixed batter into the remaining 2/3 of the protein and cut and mix evenly from bottom to top.

Step 12 . OK， Mix all the egg batter together.

Step 13 . Apply a layer of oil to a non stick pan. (It seems that I didn't apply it evenly, which caused one area to stick later, but fortunately it didn't affect the taste.)

Step 14 . After the pot is slightly heated, gently pour in the egg batter and shake it a few times with a little force to create large bubbles.

Step 15 . Heat the lid with minimum heat. (I heated it for about 5 minutes, then turned off the heat and let it simmer for 2-3 minutes, and repeated the process.)

Step 16 . Heat until the paste visibly expands and a fragrance wafts out. The bottom can separate from the pot. When the bottom turns yellow, carefully flip it over with a wooden spatula. After flipping over, heat up again. I baked both sides for a total of 20 minutes using the same heating method.

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