Tasting Tea and Eating Cakes-black Tea Chiffon
1.
Prepare materials (3g of black tea is soaked in 100ML of hot water and then weighed out 70ML of black tea liquid).
2.
Separate the protein and egg yolk, add rum to the egg yolk and stir well.
3.
Add black tea and corn oil and stir well.
4.
Add black tea and corn oil and stir well.
5.
Mix the low-gluten flour, baking powder and salt evenly, sieve them, add them to the egg yolk paste, stir well, and then add black tea powder.
6.
Stirred egg yolk paste.
7.
Add white sugar to the egg whites three times, and beat until the whisk can pull out a short, upright, sharp corner.
8.
Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir in conjunction with the cutting and mixing action (turn up from the bottom, don't make a circle, so as to prevent the protein from defoaming).
9.
Stir the egg yolk paste evenly.
10.
Pour all the mixed egg yolk paste into the egg white bowl, and stir evenly with the same technique.
11.
The egg white paste and egg yolk paste are completely mixed.
12.
Pour the mixed cake batter into the mold.
13.
Hold the mold and vigorously shake it on the table a few times to shake out the large bubbles inside, put it in a preheated 170 degrees oven and bake it for about 40 minutes. After it is out of the oven, it will be inverted and cooled thoroughly before removing the film.
Tips:
1. When separating the egg whites from the egg yolks, make sure that the egg whites are completely clean without oil and water, otherwise the egg whites will not be able to pass.
2. In the process of beating the egg whites, add the white sugar in three times, and the whisk must also be rotated in the basin when whipping, so that every position in the basin can be beaten.
3. Pay attention to the mixing method when mixing the beaten egg yolk with the beaten egg yolk. Mix from the bottom with the cutting method. The circular mixing will easily defoam.
4. It is best to use unflavored oil such as corn oil to make cakes. If you use peanut oil or olive oil, the baked cake will have a great oily taste.
5. When baking, Chiffon will expand to a very high level. The mold should be placed in the lower middle of the oven.
6. When unmolding the cake, wait until the cake is completely cool. Use a knife to make a circle against the mold and then slowly pull the cake out.
7. Creamy caramel sauce: 125 grams of caster sugar, 25 grams of cold water, 125 grams of animal whipped cream (this amount can be made into two small bottles) Method: Add sugar and water to a pot on medium and low heat and heat until light amber, turn off the heat and add immediately Stir the whipped cream evenly. When adding the whipped cream, it will boil very badly. Be careful.
