Bergamot Flavor Milk Tea Chiffon Cake

Name: Bergamot Flavor Milk Tea Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 40g Low-gluten flour; 2 bags Bergamot flavored black tea bag; 50g milk; 35g Caster sugar; 20g Corn oil; A few drops Lemon juice

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

There are still a lot of ideas about black tea. Nothing else was inserted, and the tea-scented snacks continued.
Milk tea chiffon, with original black tea, the taste should be more pure. However, the bergamot-flavored black tea, which is not always popular, is nowhere to be consumed. Or just make bergamot-flavored milk tea chiffon. When the bergamot-flavored black tea becomes a dessert, the flavor of bergamot doesn't seem to be too uncomfortable.
It seems to be true. The bergamot-flavored milk tea brewed with milk does not feel so comfortable, but when the cake is baked, it seems to be easier to accept.
The puffiness of the cake seems to be good, moist and soft. In fact, I prefer the little black tea momo embedded in it. If it is the original flavor, it would be even better. "

Ingredients

Bergamot Flavor Milk Tea Chiffon Cake

1. Ingredients: 2 eggs, 40g low-gluten flour, 2 bags of bergamot flavored black tea (2g/bag), 50g milk, 35g caster sugar, 20g corn oil, a few drops of lemon juice (vinegar)

2. Tear the tea bag, pour out the powdered tea, add hot milk, and steep until cool.

3. Use a mesh sieve to filter out the brewed milk tea, while also retaining the tea residues for later use.

4. Pour 15 grams of caster sugar and egg yolks into a large bowl and beat evenly.

5. Add 30 grams of milk tea, corn oil and all the tea residues, and stir well.

6. Sift in low-gluten flour,

7. Stir into even egg yolk paste and set aside.

8. Put the egg whites in an oil-free and water-free basin, add a few drops of lemon juice or vinegar, beat until thickly soaked, add the remaining fine sugar in three times to beat.

9. Into a state with a small hook,

10. Take one third of the egg whites into the egg yolk paste and stir evenly with a spatula.

11. Pour it back into the remaining egg whites,

12. Pick up from the bottom and stir to form a uniform cake batter.

13. Pour into a 6-inch chiffon round mold, shake out large bubbles, knock the surface flat,

14. Put it in the preheated oven, the middle level, the upper and lower heat 150 degrees, bake for about 40 minutes.

15. Immediately after being released,

16. Turn it over after cooling thoroughly,

17. Demoulding,

18. Cut into pieces,

Tips:
The milk does not need to be heated to the boil, just put it in the microwave for tens of seconds, or you can heat the tea and milk together.
The amount of black tea can be increased or decreased according to your own taste.
The baking time and firepower need to be adjusted according to the actual situation.