Orange Peel and Bergamot Flavored Black Tea Chiffon Cake

Name: Orange Peel and Bergamot Flavored Black Tea Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 2 bags Bergamot flavored black tea bag; 35g Candied tangerine peel; 2 pcs yolk; 20g Corn oil; 35g boiling water; 2 pcs Egg white; 30g Caster sugar; A few drops Lemon juice

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

After eating milk tea chiffon eggs, I suddenly thought of that big can of candied tangerine peel. Right, didn't you want to use it in cakes? It's just that after various insertions and squeezing it into the corner, I almost forgot the previous idea. The next dish is tangerine peel black tea chiffon cake, with bergamot-flavored black tea bags to match the tangerine peel.
Candied tangerine peel is not made from the peel of fresh oranges. It is a medicinal candied tangerine peel, which has a fragrant smell, which can regulate qi and invigorate the spleen, and reduce dampness and phlegm. I have never been able to adapt to the bergamot flavor of bergamot-flavored black tea. I hope I can use this tangerine peel to weaken the bergamot flavor.
Too lazy to make milk tea, just use boiling water to make the tea powder, and then use it with the soup and residue.
When the cake is out of the oven, what is clearly felt is the fragrance of tangerine peel, not the sharp penetrating sensation of the bergamot flavor. Cut it, the cake is dotted with pieces of tangerine peel. Take a bite. The mouthful of tangerine peel is refreshing and refreshing. The bergamot flavor that has always made people feel uncomfortable seems to have disappeared. . . . "

Ingredients

Orange Peel and Bergamot Flavored Black Tea Chiffon Cake

1. Ingredients: 40g low-gluten flour, 2 bags of bergamot flavored black tea (2g/bag), 35g candied tangerine peel, a few drops of lemon juice (vinegar), 2 egg yolks, 20g corn oil, 35g boiling water, egg white 2 pieces, 30 grams of caster sugar.

Orange Peel and Bergamot Flavored Black Tea Chiffon Cake recipe

2. Open the black tea bag and pour out the tea powder.

3. Pour in boiling water, close the lid, and simmer until the tea becomes cold.

4. Cut the candied tangerine peel into dice and set aside.

5. Pour the corn oil into the cooled black tea soup and beat well.

6. Sift in the flour and mix into a uniform batter.

7. Add the egg yolk and stir well.

8. Pour into the broken tangerine peel.

9. Stir into even egg yolk paste and set aside.

10. The egg whites are whipped into a thick bubble, and the sugar is added three times to beat.

11. It forms a wet foam with small hooks.

12. Take one third of the egg whites into the egg yolk paste and mix well.

13. Pour back into the remaining egg whites.

14. Stir evenly.

15. Pour into a 6-inch round mold with movable bottom, knock out large bubbles, and shake the surface flat.

16. Put it in the oven, on the middle level, heat up and down at 150 degrees, and bake for about 30 minutes.

17. Immediately after being out of the oven, buckle and let cool.

18. Turn over after cooling thoroughly.

19. Demoulding.

20. Cut into pieces.

Tips:
The amount of black tea powder can be increased or decreased according to the tea flavor concentration you prefer, and the amount of water does not need to be increased or decreased.
If you don't have candied tangerine peel, you can use candied orange peel instead, the taste will be different.
When mixing the custard, stir from the bottom instead of stirring in a circular motion to avoid defoaming and affecting the formation of the cake.
The baking time and vitality need to be adjusted according to the actual situation.