Bergamot Flavor Milk Tea Chiffon Cake

Bergamot Flavor Milk Tea Chiffon Cake

by Food·Color

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

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)

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

6. Sift in low-gluten flour,

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

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.

Bergamot Flavor Milk Tea Chiffon Cake recipe

9. Into a state with a small hook,

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

11. Pour it back into the remaining egg whites,

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

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

Bergamot Flavor Milk Tea Chiffon Cake recipe

15. Immediately after being released,

Bergamot Flavor Milk Tea Chiffon Cake recipe

16. Turn it over after cooling thoroughly,

Bergamot Flavor Milk Tea Chiffon Cake recipe

17. Demoulding,

Bergamot Flavor Milk Tea Chiffon Cake recipe

18. Cut into pieces,

Bergamot Flavor Milk Tea Chiffon Cake recipe

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.

Comments

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