【Tan Tea Recipe】Black Sesame Cake

I don't know if the weather is too hot recently, and I often wear a mask, which has caused a lot of acne on my face, which is already sensitive. (The quality of the skin itself is not good, and the acne and acne marks are really troublesome.) And I heard that black sesame and horseshoe are very effective in improving acne, so this time the recipe is black sesame cake.

The main ingredients of black sesame cake are black sesame and water chestnut powder. Black sesame seeds are rich in various antioxidant elements such as vitamin E. In addition, they can help detoxify with the effect of smoothing the intestines. Horseshoe cool can clear heat and promote body fluid, detoxify and remove phlegm, which is very suitable for consumption in hot summer.

This made black sesame cake has a smooth and elastic taste, sweet but not greasy. After being frozen, it is very cold and cool, the taste is more smoky and tough, and it has a strong sesame flavor. Every bite is like eating a spoonful of whole sesame seeds. Same.

However, these healthy and beneficial Chinese nostalgic pastries are now almost lost and rarely sold, so we must cherish the opportunity to eat them, so that these traditional and healthy delicacies can be passed on. (By the way, I recently passed by a traditional Chinese bakery and found a lot of interesting and rare pastries, such as kuluosu, brown sugar cake, etc. I hope to have the opportunity to study these recipes and share them with you later)

Material

 130g black sesame

 white sesame seeds

 Horseshoe powder 90g

 30g plain flour

 Sticky rice flour 30g

 1050 grams of water

 210g rock sugar

 1/2 tablespoon sesame oil

practice

1) Rinse black and white sesame seeds with water and drain, put in a white wok and fry until fragrant.

2) Put the sesame seeds in a blender and blend into a fine sesame paste. (You can make more and put them in the refrigerator for refrigerated storage, and take them out for use at any time)

3) Add the water chestnut flour, Cheng flour and sticky rice flour to 250g and mix well, then sieve the batter for later use.
(The water chestnut flour can make the cake taste smoother, the clear flour can make the taste more smoky and tough, and the sticky rice flour can make the taste firmer. You can slightly adjust the proportion of these three flours according to your personal taste.)

4) Add 800 grams of water to a pot, bring to a boil, add rock sugar, cook over low heat until dissolved, add sesame paste, mix and bring to a boil.

5) Mix the water chestnut batter to avoid sinking to the bottom, pour the boiling sesame water into the water chestnut batter, let it stand for 1 minute without stirring, wait for the surface to solidify, mix it well and add sesame oil.
(Make sure the sesame water poured is boiling, so that the slurry is half-cooked, otherwise the sesame slurry will precipitate and affect the taste and appearance)

6) Brush a layer of oil on the cake pan, pour the sesame slurry into the cake pan, smooth it with a spatula, and tap on the table several times to force out the excess air in the sesame slurry.

7) Wrap the cake pan tightly with tin foil to prevent sweating, steam the sesame cake with high heat for 1 hour, then turn off the heat and simmer for 5 minutes. After it cools, it can be cut into pieces and eaten, or refrigerated and eaten.
(The taste is better after freezing, and it is easier to cut into pieces. In addition, you can wrap the knife in plastic wrap to cut to reduce the sticking of the knife.)

Recipe Videos

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