Miso Sesame Mini Cake First Release

Ingredients: 2 eggs (about 65g each), 67g fine granulated sugar, 6g honey, 15g whole milk, 5g water, 15g miso, 67g cake flour, 16g corn oil, appropriate amount of sesame seeds.

Pour pure milk, water, and miso into a bowl, and stir until the miso is dissolved.

Add corn oil.

Mix thoroughly until even.

Crack the eggs into a mixing bowl and beat them.

Add fine sugar and honey, heat over a water bath while stirring constantly until the egg mixture reaches 40°, then remove.

Use an electric mixer to beat at high speed until the patterns that fall do not disappear quickly. Then switch to the lowest speed and continue mixing until the large air bubbles in the batter disappear, and the overall texture is fluffy and delicate.

Sift the flour in two batches and mix well.

Mix until there is no dry powder.

Add a small amount of egg mixture to the miso liquid and mix well.

Fold it back into the remaining cake batter and mix evenly.

Finally, add the sesame seeds.

Stir two or three times to evenly distribute it.

Fill the greased and floured mold about 80% full, then sprinkle sesame seeds on the surface.

Place in the preheated oven at 160°C on the middle rack, bake with both upper and lower heat for about 20 minutes.

Freshly baked.

Demold immediately and let it cool.