Black Tea Orange Chiffon-made in A Rice Cooker
1.
Wash and cut the orange, squeeze the juice, and take the meat.
2.
Heat up the orange juice and orange meat bowl to about 40 degrees and set aside.
3.
Prepare all the ingredients, separate the egg whites and egg yolks.
4.
Tear the black tea bag and pour into the low powder, mix and sieve for later use.
5.
Beat 2 egg yolks, add 20 grams of sugar and beat evenly.
6.
Add the salad oil and stir well.
7.
Add lemon juice and stir well.
8.
Add the orange juice and meat that have been heated in water, and stir well.
9.
Add the wine and stir well, I still use the osmanthus wine made by myself.
10.
Add 40 grams of sugar to 3 egg whites and beat until small sharp corners can be pulled out.
11.
Dig 1/2 beaten meringue into the egg yolk water, stir evenly.
12.
Then add the mixed powder of black tea powder, and mix evenly.
13.
Then add all the remaining meringue and stir evenly.
14.
Pour into a rice cooker with low oil, shake out big bubbles and plug in, press the'cooking' button and wait for about half an hour to skip the'keep warm' and keep warm, and repeat this again.
15.
Take it out of the pot, remove the grease paper, and wait to cool.
16.
As a chiffon, of course, as always gentle.
17.
It is especially suitable for the afternoon when it rains, but misses the blue sky, white clouds and the smell of the sun.
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