Black Tea/milk Tea Chiffon

Name: Black Tea/milk Tea Chiffon
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 3g black tea; 2g Black tea powder; 2 pcs egg; 50g milk; Odorless vegetable oil 20g Vegetable oil; 1 pinch salt; 30g Caster sugar

by HumiL

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The milk tea has a strong flavor, I thought it would be lighter,
The result is very fragrant, soft and not soggy.
The height of the mold is 4 inches, and the mold of 6 inches will be full. Therefore, it is better to have 8 parts molds. Here 9 points are not good. The mold is small and high, so the temperature is reduced and the time is extended. The temperature of the round mold is lower than that of the hollow mold.

Ingredients

40g Low-gluten Flour
3g Black Tea
2g Black Tea Powder
2 pcs Egg
50g Milk
Odorless vegetable oil 20g Vegetable Oil
1 pinch Salt
30g Caster Sugar

Black Tea/milk Tea Chiffon

1. Add milk to tea leaves, boil, then bake for a while

2. After letting cool, add 30 grams of milk tea to vegetable oil and mix well

3. Sift in low powder and crushed black tea, mix until there is no dry powder

4. Add egg yolks and mix

5. Add salt to the egg whites, add granulated sugar three times, and beat until it is wet and dry

6. Take one third of the egg whites, mix the batter, pour the batter into the remaining egg whites, cut and mix evenly

7. Pour into the mold and bake in the oven at 135°C for about 40 minutes, and ordinary 6-inch at 140°C for about 40 minutes. Shaking the mold out of the oven and then inverted

Tips:
1. The egg whites are frozen and the surface is frozen.
2. The batter can not be stirred in a wreath, cut and mixed in a straight line
3. No need to use milk tea, just replace it with 25 grams of black tea water, don’t use ready-made milk tea