Earl Grey Milk Tea Chiffon Cake丨the Deliciousness of Eating Milk Tea in Your Mouth
1.
3 eggs, 45 grams of milk, 30 grams of salad oil, 50 grams of low-gluten flour, 15 grams of sugar (egg yolk paste), 40 grams of sugar (for protein), and 3 bags of earl grey tea bags.
2.
Soak the black tea bag in insulated water in the milk for about ten minutes.
3.
Then add the milk and stir evenly, about 2 minutes, don't stir too vigorously, it is easy to sink the bottom.
4.
Sift in low-gluten flour.
5.
Then add the slag of the tea bag and stir well.
6.
Separate egg yolk and egg white.
7.
Stir the egg yolk paste evenly.
8.
Add a little lemon juice to the egg whites.
9.
Whip at high speed and add fine sugar when the fish-eye bubbles are formed, then turn to low speed. Add the sugar in a total of three times.
10.
Whip the egg whites until they are delicate and smooth, and only need to be lifted to a small sharp corner. Now you can preheat the oven at 180 degrees.
11.
Divide one-third of the egg whites into the egg yolk paste and stir evenly.
12.
Pour it back into the egg whites and mix evenly, gently and quickly.
13.
Pour the cake batter into the chimney mold, fill it eighth full, and shake it lightly.
14.
After the oven is preheated, place the middle and lower layer, and bake at 180 degrees for about ten minutes. If you have a headshot, turn to 160 degrees for 40 minutes, for a total of 50 minutes.
15.
When the time is up, take it out and shake it out immediately, and buckle it upside down on the bottle to let it cool.
16.
When the time is up, take it out and shake it out immediately, and buckle it upside down on the bottle to let it cool.
Tips:
【Tips】
1. This formula is 6 inches, the baking time is about 45-50 minutes, press the surface and touch it, it will be cooked without rustling
2. If you don’t like the headshot, you can bake it at 160 degrees for 50 minutes. The specific temperature and time are adjusted according to your own oven.
3. The brand of Earl Grey tea bags depends on personal preference
4. If the round mold is baked at 150 degrees for 60 minutes, if you are afraid of cracking, you can bake at 130 degrees at first, and it can be adjusted back to 150 degrees when it is high
5. The back egg method will make the cake batter more delicate
6. When using hollow molds to make chiffon cakes, the egg whites do not need to be hardened. In fact, the chiffon made in a distributed state can better maintain the taste of the finished product.
