Eggs: 4
Sugar: 85g
Lemon juice
A few drops Sesame seeds As needed Crispy crust auxiliary materials: All-purpose flour 20 grams Cooking oil 25 grams 1. Mix flour and oil evenly (for the crispy crust part). 2. Apply it around and at the bottom of the mold.Crack the eggs into a bowl.
Add sugar and beat with an electric mixer until the mixture becomes fluffy and thick. When you lift the mixer and draw an ‘8’, the trail should not disappear. Sift the all-purpose flour. First, use a spatula to fold the flour until just combined. Then add salt and cooking oil, and fold again until uniform. Pour the batter into the mold, filling it to 70% capacity. Tap the mold to remove air bubbles, and sprinkle white sesame seeds on top. Preheat the oven to 180°C for 20 minutes. Resist the urge to open the oven door to peek. Ding, ding, ding.Remove from the pan and pour out the egg cake.
The aroma is incredibly rich and inviting. Take a big bite; it is sweet, fragrant, and utterly satisfying, offering a comforting treat. Packaged, it also appears adorable and charming.
