Black Sesame roll 黑芝麻卷 (菲林)

Ingredients: 24pcs(17.5cmx8cm pan)
Ground black sesame powder 100g
sugar 100g
rice flour 100g
water chestnut flour 30g
water 500ml

Directions;

1. Bake black sesame powder at preheated oven at 180C  or fry it using a pan until you smell the  aroma of black sesame. Set it aside and cool down.
2.  Mix everything with 500ml water. Use a whisk or blend them well in a blender. (Pic 1-3)
3. Use square or rectangular pan. Oil the bottom of the pan.
4. Pour black sesame mixture to pan in thin layer (0.5cm). Steam 2-3 minutes until firm. (Pic 4)
5. Take it out and cool down for 3-5 minutes, roll it and then trim both end.(Pic 5)

Tips:

1. Make sure you stir the mixture before pouring into pan
2. Apply some oil into paper towel, then use oiled paper towel to apply oil to pan before steaming.
3. Use a toothpick to check if the sesame mixture is cooked or not. If it came out clean, then it is cooked.

材料Ingredients: 24 pcs(17.5cmx 8cm pan)

黑芝麻粉	100克
砂糖	100克
粘米粉	100克
馬碲粉	30克
清水	500ml

步驟Directions:

(1)    黑芝麻粉放入已預熱180度焗爐內焗至香味散出,沒有焗爐可以白鑊中小火炒香， 炒香後放涼備用，

(2)    將所有材料拌勻至完合溶解 (最好有攪拌機打3-5分鐘) (Pic 1-3)

(3)    糕盆塗油: **方形的容器最佳，因為可以捲起時厚薄一致。

(4)    倒約半杯芝麻漿 (0.5cm 厚), 大火蒸2-3分鐘至凝固 (Pic 4)

(5)    取出攤凍約3-5分鐘, 捲好後可將兩端切齊, 切件即可食用 (Pic 5)

小貼士:

(1)    每次傾入芝麻漿前必須將之調勻, 才倒進糕盤內

(2)    糕盆塗油的方法, 只須用廚房紙將油抹勻糕盆便可, 省時方便, 又可減少油份

(3)    蒸糕時要知道是否熟透, 可用牙籤插入糕中間, 若不沾着糕便已熟