Black Tea Chiffon Cake
1.
Put 5 egg yolks and 10 grams of sugar in a clean container and stir well, then add oil, milk, and black tea liquid and continue to stir until it is emulsified
2.
Sift in the low powder and add the black tea foam, stir evenly by hand and set aside
3.
Put 5 egg whites in a clean container with no water and oil, add a few drops of lemon juice and a little salt, beat the egg whites with an electric whisk, add 40 grams of sugar in three times, until the egg whites are beaten to dryness and foaming
4.
Put one-third of the beaten egg whites into the egg yolk paste and mix with the J method. Do not stir in circular motions to avoid defoaming. Finally, pour the beaten egg batter into the remaining egg white paste and continue to mix.
5.
Pour the evenly stirred egg batter into the mold to shake out bubbles, put it into the lower layer of the preheated oven, and bake for 40 minutes at 160 degrees.
6.
After the baked cake is poured out of the oven, it is lightly dropped on the counter to shake out the heat, and it is buckled upside down on the bottle to let cool, and the cake will be demoulded after it is cool.
Tips:
1. The temperature of each oven is different, please pay attention to adjust the baking temperature and time.
2. When mixing the custard, the technique should be light and fast to avoid defoaming.
3. Use hot water to make black tea, and sieve it after the black tea is cool.
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