Cooking Steps

1. 

   Step1:Fennel white sesame black sesame ≈ 1-1-1. Stir fry fennel in a pan until it changes color. Add black sesame and white sesame, stir fry for a while, and then cool it (this is dry stir fry without oil).

2. 

   Step2:Three eggs. Separate the egg white and yolk. Add a pinch of salt and 30g milk to the yolk and mix well.

3. 

   Step3:Add vegetable oil and sesame oil and mix well. Because I was going to make salty cake, it doesn't matter if the corn oil was added. Sesame oil can enhance the fragrance. If not, it's all vegetable oil.

4. 

   Step4:Grind the fried sesame fennel (I crushed it with a rolling pin in the bag, so it's rough). Add 10g of the mixture. You can also add a little black pepper. Ha ha. Anyway, how can I come here. If you have friends who don't like the smell of cumin, you can just use black and white sesame.

5. 

   Step5:Sift 55 grams of low gluten flour into the mixture and stir until there are no dry powder particles. Preheat the upper and lower tubes 160 degrees.

6. 

   Step6:Add a few drops of white vinegar before beating the egg white. Because there is no sugar added, there is no need to divide operations. So just beat the egg white like this.

7. 

   Step7:Pour one third of the protein into the egg yolk paste first. Mix well, then add one third to mix well.

8. 

   Step8:Pour the batter into the remaining one-third of the protein bowl and continue to mix.

9. 

   Step9:Finally, pour the cake paste into the mold. Put it into the middle and lower layers of the preheated oven. Bake for 30 minutes at 160 ° up and down. I used two cake molds of six company, which are almost right.

10. 

    Step10:Maybe it's because there's no sugar. The cake is a little rough, but it's really fragrant. It's crispy outside. It's soft inside. You can get the granular feeling of fennel and sesame. The happiness of diabetics. Ha h

11. 

    Step11:I think it's good to mix some meat floss or seaweed in the house?