Earl Grey Milk Tea Hot Noodle Chiffon
1.
First make Earl Grey tea with hot milk to make the taste and set aside
2.
Add butter to the milk tea liquid and bite it in the microwave until the butter melts
3.
Sift into the mixed powder
4.
Mix evenly (generally, the flour is used to cut and mix to prevent the dough from becoming gluten, I directly use a whisk)
5.
Separate egg white and egg yolk, add egg yolk one by one and mix evenly (also cut and mix)
6.
The mixed egg yolk batter is set aside
7.
Add a few drops of lemon juice or white vinegar to the egg whites and beat until thick
8.
Add half of white sugar and beat until finely foamed
9.
Then add the remaining white sugar and beat until the sharp corners can be lifted upright
10.
Add 1/2 beaten egg white batter to the prepared egg yolk batter, stir evenly
11.
Add the remaining 1/2 egg white paste and mix well
12.
The mixed batter is very light and it can be seen that the surface texture will not disappear
13.
Pour the mixed batter into the mold
14.
Scrape the surface and shake it a few times to eliminate the big bubbles in the batter
15.
Put it into the lower stage of the preheated 170℃ oven
16.
Bake up and down for about 35 minutes (if it is an ordinary round mold, the temperature will be delayed), then take out the inverted button and let it cool
17.
After cooling, demould and cut into pieces
