Coarse grain flax cake

It's really the flavor of childhood. It's very crisp, very crisp sesame cake! It reminds me of my father's hands when I was a child. He carefully held the jute paper wrapped with jute cakes and was not willing to take a bite. It reminds me of the scene that my younger brothers and sisters enjoyed eating around the jute cakes in the jute paper. After eating, they used their fingers to dip the remaining white sesame seeds on the paper into their mouths and refused to leave for a long time. Now that life is better, I still like the taste of missing you. The coarse grain used in the recipe is 50% corn flour, as well as the medium gluten flour and corn starch commonly used in my family. The auxiliary materials are sugar flour containing corn starch. The finished product made of so much flour mixed with corn oil and eggs is more crisp. It tastes better the next day than it just came out of the oven. Let's share the recipe with you!

Main Ingredients

• baking soda 0.5g
• baking powder 3 G
• egg 2
• Corn oil 120g
• Powdered sugar 80g
• corn flour 150g
• corn starch 30g
• plain flour 120 g

Auxiliary Ingredients

• White sesame A moderate amount

The sugar content in our recipe is already very low. In order not to affect the taste, please don't reduce the sugar content. You can add more sugar if you like the sweet taste. I like this antique sesame cake to be light in color and crisp after baking. I like dark color. My relatives can adjust the oven temperature according to their own temper.