Black Tea Chiffon Cake

Name: Black Tea Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Lipton Red Tea; 50g boiling water; 3 pcs yolk; 10g Caster sugar; 30g black tea; 15g Corn oil; 45g Low-gluten flour; 1 package Black tea foam; 3 pcs protein; 5g corn starch; 0.5g salt; A few drops White vinegar

by january0106

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Black Tea Chiffon Cake

1. Brew 1 packet of black tea with 50 grams of boiling water, about 10 minutes, take out 30 grams of black tea for use, and take out the black tea foam in the bag for use;

2. Add sugar to the egg yolk and stir evenly to melt the sugar;

3. Add black tea and stir well;

4. Add corn oil and stir well;

5. Add sifted low-gluten flour and mix well;

6. Add black tea foam, mix well, set aside;

7. Add salt and a few drops of white vinegar to the egg whites;

8. Add the sugar pre-mixed with corn starch in three times, and beat at low speed until it is wet and dry;

9. Take out 1/3 of the egg white and add it to the egg yolk paste, stir evenly;

10. Then pour it back into the remaining egg whites;

11. Continue to stir evenly;

12. Pour the mixed batter into the mold, gently shake out bubbles (just call and forget to shake), preheat the oven to 170 degrees, put it in the mold, adjust the temperature to 150 degrees, bake for 35 minutes, take out the mold, Drop the mold from a height of 20cm and place it on the table, then buckle it upside down and let it cool.

Tips:
1. After the egg white and egg yolk are separated, make egg yolk paste first, and put the egg white in the refrigerator, so that it is easy to pass.
2. When whisking the egg whites, use a low speed to beat the egg whites, so that the egg whites are relatively stable and will not easily defoam during mixing. (I used to be fast, I couldn’t eat hot tofu in a hurry)
3. The black tea foam in the ingredients is not strong enough because it is brewed. If you mind, you can open a new one. I just used this one.