By Jie Jie Chen
<h2>Royalties</h2>
5 eggs 60g
Low gluten flour 95 g
Milk 100g
Sugar 50 g
Vegetable oil 65 g
Black tahini 35g
Salt 1 g
<h2>Practice steps</h2>
1, 35g of sesame paste and 1g of salt and 100g of milk stir evenly and spare, low gluten powder 95g sifted into a bowl, poured into about 70 degrees of corn oil 60g, stir evenly, the milk just stirred into the stir, mix well and then add egg yolks to stir evenly into sesame paste
2, egg whites and 50g of white sugar are added three times to the bent hook state, one-third into the sesame paste and mixed evenly, then poured back into the egg white and mixed evenly, put into the flower bag, squeezed until the cupcake is eight or nine points full
3: Put into the preheated oven, put the baking tray with water under the baking pan, and bake in a water bath method for 50-60 minutes at 150 degrees
4, uneven squeezing may lead to cracking, there are a few is the amount of mounting bags squeezed out of the remaining a little and then add is not very full feeling
5. Let it cool or eat it hot
6, sweetness to see the sweetness of tahini, this with a hundred diamonds, not very sweet
7, relatively soft taste, water bath method, moist
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