Milk Tea Chiffon Cake
1.
Prepare all the ingredients. The egg is divided into two parts of white and egg yolk, and the white is placed in the freezer for 10 minutes until the edge of the white is slightly frozen
2.
The milk is heated until there are small bubbles on the edges, then add black tea powder, cover and simmer for about 10 minutes, then set aside
3.
Freeze the egg whites for 10 minutes and then add lemon juice and salt. Whisk at low speed and beat until coarsely soaked
4.
Turn the whisk to medium speed and stir until it is white, then add one-third of the sugar
5.
Continue to beat until there is a small hook on the egg beater and add one-third of the sugar
6.
Whip until the egg beater has a small hook and add the remaining 1/3 of the sugar
7.
The beaten egg whites will not be spilled, and the egg beater has a relatively hard small pointed hook. I played the whole time for about 5 minutes
8.
The egg yolks are beaten with a whisk at low speed for 20 seconds and become slightly viscous. Add salad oil and mix well.
9.
Add black tea milk liquid
10.
Sift in low powder
11.
Mix well with egg cream
12.
Next, start mixing the egg white and egg yolk paste
13.
Shovel one-third of the egg whites into the egg yolk paste and mix evenly
14.
Shovel one-half of the egg whites into the egg yolk paste and mix evenly
15.
Pour the beaten egg yolk paste back into the egg white bowl
16.
Just stir evenly
17.
Pour the batter into the hollow mold, hold the hollow chimney with your hand, shake the table a few times to exhaust the air
18.
Put it in the preheated oven and bake at 160 degrees for about 35 minutes.
19.
After baking, the chiffon cake and the mold are dropped on the chopping board a few times to remove the water vapor and buckle until it cools down before releasing the mold.
Tips:
If you love milk tea, this chiffon cake will be especially suitable for you. This milk tea chiffon cake tastes very fragrant. For black tea powder, I use Ceylon black tea powder. If you replace it with Earl Grey black tea powder or English black tea powder, you can. It should be noted that the black tea must be more delicate, if it is black tea foam or black tea crushed, it is best to use a food processor to powder or grind it with a stone mortar, the taste will be better. Wait at least 10 minutes after the black tea and milk are fused, which helps to release the taste of black tea. Also, the eggs in the recipe should be larger, about 60-65g foreign eggs, do not use chai eggs.
The amount of the recipe can make a 18cm7 inch hollow chiffon cake. The mold I use is learned to cook.
