Black Tea Chiffon Cake

Name: Black Tea Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 20g Corn oil; 4g Black tea powder; 35g boiling water; 37g Low-gluten flour; 2 pcs Egg white; 3g Caster sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The black tea bag is opened to make black tea momo, which is used to make black tea chiffon.
I found a clear, easy-to-use prescription. The weight of two packets of tea foam is 4 grams. If you add a little more, you can't reduce it. It doesn't matter if the tea is strong.
Even the tea and the foam are mixed into the egg yolk paste, only the fragrance of tea is overflowing. According to the usual baking temperature, it may be confused by the color of the tea. Seeing that the color seems to be getting burnt from deep, and then observing the state of the cake, it seems that it is fully mature and ready to be baked. It came out ahead of schedule, but the color is just right, and it's a little worse than the dark and thick leather you want.
Cut it open, the tea-colored section is embedded with small dots of tea foam, tea-scented cake. . . . "

Ingredients

Black Tea Chiffon Cake

1. Ingredients: 2 egg yolks, 20 grams of corn oil, 4 grams of black tea powder, 35 grams of boiling water, 37 grams of low-gluten flour, 2 egg whites, 30 grams of fine sugar.

2. Open the black tea bag and pour out the tea powder.

3. Add boiling water, close the lid, and simmer until the tea becomes warm.

4. Pour egg yolks and oil into a bowl and beat evenly.

5. Pour the tea soup with the powdered tea into the egg yolk and mix well.

6. Sift in the flour.

7. Mix into a uniform batter and set aside.

8. The egg whites are whipped into a thick bubble, and the sugar is added three times to beat.

9. It forms a wet foam with small hooks.

10. Take one third of the egg whites into the egg yolk paste and mix well.

11. Pour back into the remaining egg whites.

12. Stir evenly.

13. Pour into a 6-inch round mold with movable bottom, knock out large bubbles, and shake the surface flat.

14. Put it in the oven, on the middle level, heat up and down at 150 degrees, and bake for about 30 minutes.

15. Immediately after being out of the oven, buckle and let cool.

16. Turn over after cooling thoroughly.

17. Demoulding.

18. Cut into pieces.

Tips:
The amount of black tea powder can be increased or decreased according to the tea flavor concentration you prefer, and the amount of water does not need to be increased or decreased.
When mixing the custard, stir from the bottom instead of stirring in a circular motion to avoid defoaming and affecting the formation of the cake.
The baking time and vitality need to be adjusted according to the actual situation.