# Fourth Baking Contest and is Love to Eat Festival# Herbal Tea Chiffon Cake

Name: # Fourth Baking Contest and is Love to Eat Festival# Herbal Tea Chiffon Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; A handful of Fine salt; 70g Hot water; 1 piece Herbal tea bags; 60g yolk; A few drops Lemon juice; 35g Odorless liquid oil; 10ml rum; 125g~130g Egg white; 45g Caster sugar

by xiao tortoise

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

# Fourth Baking Contest and is Love to Eat Festival# Herbal Tea Chiffon Cake

1. Prepare the ingredients, mix low-gluten flour with fine salt, and sieve 2 to 3 times in advance.

2. Add 70g of boiling water to the tea bag, soak for 2~3 minutes, then squeeze the water in the tea bag and set aside.

3. Separate the egg white and egg yolk. The egg white can be stored in the refrigerator first, and then rum, odorless liquid oil and herbal tea juice are added to the egg yolk in sequence. Each time you have to wait until the ingredients added in the previous time are evenly mixed before adding the next ingredient.

4. Open the tea bag, add the broken tea leaves to the egg yolk bowl, and mix well.

5. Sift in low-gluten flour, mix well, and set aside.

6. First add lemon juice to the egg whites. After stirring until the fish eyes are thickly foamed, add the fine sugar in 3 times to beat until hard foaming. That is, when the whisk is lifted, a small upright triangle appears on the egg beater head. The time for adding sugar is as follows: fish-eye foam, fine foam, and wet foam.

7. Preheat the oven to 170 degrees. Beat the whipped egg white, add 1/3 of the amount to the egg yolk paste, and mix well.

8. Pour the mixed cake batter back into the egg white basin, quickly and lightly toss or cut and mix evenly.

9. The mixed cake batter should be very delicate, without bubbles and very shiny.

10. Pour the cake batter into the mold from a high place, then smooth the surface, and gently shake the mold on the countertop a few times.

11. Put the mold into the preheated oven, lower the upper and lower heat, at 160 degrees, bake for 50-60 minutes, until the cake expands to slightly fall back. After the baking is over, immediately take the mold out of the oven, shake the mold a few times from a height of 10 cm from the countertop, and then buckle it upside down on the air-drying net to cool, and then the mold can be removed for consumption.