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Prepare all kinds of ingredients.
Wash the black sesame seeds and drain the water.
Pour black sesame and water into the rice kitchen wall breaker.
Select “sauce”, default speed is 6, time is 6 minutes, start.
The aroma of sesame will come out of the steam hole during grinding, but it will not spill out.
After completion, there is a buzzing sound, you can see from the cup wall that black sesame has been polished very delicately, there is no large particle residue.
Pour the ground black sesame juice into the basin and stir with yeast powder.
Sift in flour and sugar and stir until pasty.
Pour it into the cupcake mould and fill it with 45%.
At about 30 degrees, ferment for about 60 minutes until the volume of the batter doubles.
Carefully move the paper cup to the steamer with warm water. Steam over high heat for about 8-10 minutes after the water boils. The specific time should be adjusted according to the size of the die.
After turning off the fire, bake the steamed cake in the pot for a while. Remove and tear off the paper cup and put it on the net to cool slightly.
Punch holes in the cake with a suitably thick straw, like honeycomb coal.