Six Inch Milk Tea Chiffon

Name: Six Inch Milk Tea Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 47g Low-gluten flour; 3 pcs egg; 22g Odorless vegetable oil; 1 tablespoon milk; Some Jasmine tea; Some water; 10g (egg yolk) Caster sugar

by Lisa's Baking Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Chiffon cakes have bulky texture, high moisture content, light and not greasy taste, and moist and tender taste. It is currently one of the most popular cakes.
What I want to explain here is that the texture of the chiffon cake is unusually soft. If the batter of the whole egg stirred sponge cake and the batter of the chiffon cake of the same weight are baked at the same time, the volume of the chiffon cake may be twice the former.
Chiffon cake has a soft taste and sweetness, which is an indispensable casual delicacy for traveling and movie theaters.
Milk tea chiffon cake, the original milk formula is changed to milk tea, which has a little more sweetness of milk tea. It is very suitable for drinking afternoon tea with coffee. It will definitely bring you a different taste and enjoyment. "

Ingredients

47g Low-gluten Flour
3 pcs Egg
22g Odorless Vegetable Oil
1 tablespoon Milk
Some Jasmine Tea
Some Water
10g (egg yolk) Caster Sugar

Six Inch Milk Tea Chiffon

1. Prepare the materials

2. Pour the jasmine tea into the pot.

3. After the tea is boiled, weigh 20 grams of tea and add a spoonful of milk.

4. Stir it into milk tea and set aside for later use

5. The yolks and whites of the three eggs are separated.

6. Whip the egg whites with an electric whisk, and add 1/3 of the sugar when whipping into a fish-eye bubble.

7. Continue to beat. Add one third of sugar when it becomes a fine foam

8. Add the last one-third of sugar when the egg whites have lines

9. Continue to beat. When the lines are very obvious, you can lift a short, upright sharp corner by lifting the eggbeater egg whites, you can stop.

10. Next, make egg yolk paste. Add the egg yolk to ten grams of granulated sugar.

11. Hit evenly

12. Add vegetable oil and milk tea, and beat evenly without oil-water separation.

13. Sift the flour in the beaten egg yolk.

14. Stir evenly with a rubber spatula, and be sure not to whip in circular motions, otherwise the egg yolk will defoam.

15. After mixing the flour and egg yolk evenly, add 1/3 of the egg white paste to the egg yolk paste.

16. Use a rubber spatula again to mix evenly.

17. Pour the egg yolk mixture into all the egg whites and stir evenly with a rubber spatula

18. Pour the prepared egg white and egg yolk mixture into a six-inch cake mold, smooth it, and vigorously shake it on the table a few times to shake out the large bubbles in the cake mold.

19. Put it into the preheated oven, the middle and lower layer of the oven, the upper and lower heat, 170°, 45-50 minutes

20. After baking, place it upside down and let it cool off the mold. Cut into pieces to enjoy. It can also be used as a basic cake base with cream and coloring added.

Tips:
When making egg white and egg yolk paste, be sure to use a stir-frying method similar to stir-frying, don't stir in circles, because that will defoam the egg white and egg yolk and make the cake not fluffy.
When baking cakes, do not put oil in the cake mold, spread grease paper, or use anti-stick molds. Because the chiffon cake is to climb up along the mould wall, otherwise the chiffon cake will not grow tall. There is another reason for the degree of dispelling of the protein. There must be a protein paste with upright sharp corners. You can insert a chopstick in the deepest place. If the chopsticks can stand, the egg white will be passed successfully.