#aca烤明星大赛#black Tea Chiffon
1.
Recipe: Egg yolk paste 2 egg yolks, 30g fine sugar, 30ml salad oil, 10ml liquid ghee, 80g low-gluten flour, trace amount of salt, 3g black tea leaves, 80ml black tea water, 10ml brandy (just put 40ml salad without liquid ghee Oil, if there is no brandy, put 90ML black tea water) 4 protein paste protein, 20 grams of caster sugar, appropriate amount of tartar powder or lemon juice, if not, leave it alone
2.
Take 5 grams of black tea leaves, soak them in boiling water, and put them aside for later use. The black tea must be thick, so you can't add too much boiling water, so that the brewed water is black tea.
3.
Put 3 grams of black tea leaves in a blender and beat them into fine powder. If there is no blender at home, put the tea leaves in a fresh-keeping bag or wrap them in plastic wrap, and break them with a stick.
4.
Put the finely minced black tea powder into a small dish, then set aside for later use
5.
Take 2 egg beaters and put 2 egg yolks and 4 egg whites respectively. The egg whites must be kept clean and dry. If there is no oil, it will most likely fail.
6.
Set the oven to 170 degrees for preheating
7.
Weigh 30 grams of fine granulated sugar and put it in the egg yolk. Choose finer granulated sugar, which is easier to melt.
8.
Use a whisk to beat the fine sugar and egg yolks evenly, beating in one direction
9.
Pour 30ML salad oil and 10ML liquid ghee into the egg yolk liquid. If there is no ghee, add 40ML salad oil, then use a whisk to mix evenly, then add 80ML black tea water and 10ML brandy, and stir evenly without brandy, then add 90ML black tea water. can
10.
Then pour in the freshly ground black tea powder and stir evenly
11.
Then add a pinch of fine salt, about half a quarter of a teaspoon
12.
Weigh 80 grams of low-gluten flour, sift it into the egg yolk liquid with a flour sieve
13.
Then use a blender to mix the low-gluten flour and egg yolk liquid evenly:
14.
Stir until no flour particles can be seen
15.
Now start to make the egg white paste. Add a quarter teaspoon and half of the cream of tartar to the egg white.
16.
Weigh 20 grams of caster sugar for later use
17.
Prepare a timer, generally it takes 4-5 minutes to beat the meringue, so it’s important to master the time
18.
Turn the whisk to high speed and beat for 30 seconds. There will be large bubbles like the picture. Then add half of the 20 grams of fine sugar just weighed in, and then continue to beat at high speed. My whisk is in gears 1-8. Yes, I set it to the 7th gear and use the hand-held electric whisk to turn it to the maximum gear.
19.
After beating to 2 minutes and 30 seconds, the following state will appear, then add the remaining fine sugar and continue to beat at high speed
20.
Hit to 4 minutes and 30 seconds, pick up the mixing head to check the state, it may appear that the sharp corners that are upright as shown in the picture are slightly sagging, if it does not reach this state, continue to pass for 30 seconds
21.
Take some beaten egg whites and put them in the egg yolks
22.
Then pour the mixed egg yolk batter into the egg white batter and use a spatula to dress evenly. Remember that the dressing is not stirring. The method of stirring is to insert the spatula into the bottom of the batter, then turn the batter up, and then insert the bottom at the bottom. Turn it up and mix it evenly and continuously and quickly
23.
Stir until you can't see the egg white batter. If the batter should not be too long, the batter will easily defoam, which will cause the cake body to be not high enough. Stir it for about 1-2 minutes.
24.
Then scoop the mixed egg batter into the chimney mold with a spatula, smooth the egg batter with a spatula, then pick up both ends of the mold, shake it left and right on the table, then put it in the middle and lower layer of the oven, and bake it at 170 degrees. Minutes, I use a 17CM chimney mold
25.
Take it out immediately after roasting, turn the chimney mold upside down and let it cool.
