Earl Gray Milk Tea Chiffon Cake

2024-06-28 20:34:05  Views 2 Comments 0

Ingredients

Egg yolk ( 5 )
Egg white ( 5 )
Corn oil ( 50 grams )
Fine sugar (in egg yolk) ( 30 grams )
Fine sugar (in egg whites) ( 60g )
Earl Gray tea bag ( 1 piece )
Low-gluten flour ( 100g )
Lemon juice ( 1.5g )
Milk ( 120g )

How to make Earl Gray Milk Tea Chiffon Cake

  • Earl Gray Milk Tea Chiffon Cake Illustration of how to make wind cake 1

    1.Pour the milk into a small pot and heat over low heat until small bubbles form on the edge but not boiling.Tear open the tea bag, pour the black tea into the hot milk, mix well, cover the lid and let it taste.

  • Earl Gray Milk Tea Chiffon Cake Recipe Illustration 2

    2.Add sugar to egg yolks and mix well, add oil and mix well until emulsified

    • Illustration of how to make Earl Gray Milk Tea Chiffon Cake 3

    3.Add the cooled Earl Gray milk tea and tea leaves and mix well

  • Illustration of how to make Earl Gray Milk Tea Chiffon Cake 4

    4.Sift in the low-gluten flour and mix until there are no powdery particles

  • Illustration of how to make Earl Gray Milk Tea Chiffon Cake 5

    5. Add lemon juice to the egg whites and beat until thick, add 1/3 of the sugar for the first time

  • Illustration of how to make Earl Gray Milk Tea Chiffon Cake 6

    6. Beat until dense fine bubbles appear, add 1/3 of the sugar for the second time

  • Earl Gray Milk Tea Chiffon Cake Recipe Illustration 7

    7. Beat until texture appears and add remaining sugar

  • 8.Continue to beat until it reaches a dry foamy state that can hold upright small peaks

  • Illustration of how to make Earl Gray Milk Tea Chiffon Cake 9

    9.Put 1/3 of the meringue into the egg yolk paste and mix well

  • Earl Gray Milk Tea Chiffon Cake Recipe Illustration 10

    10. Mix well and then pour it all into the remaining meringue.Fold gently and mix well.Do not mix in circles to avoid defoaming

  • Earl Gray Milk Tea Chiffon Cake Recipe Illustration 11

    11.Pour the cake batter into an 8-inch hollow mold, lift the mold and shake it twice

    • Illustration of how to make Earl Gray Milk Tea Chiffon Cake 12

    12. Place in a preheated oven and bake at 165 degrees for 40 minutes (time and temperature are for reference only, please use your own oven The actual situation shall prevail)

  • Earl Gray Milk Tea Chiffon Cake Recipe Illustration 13

    13.Shock twice immediately after coming out of the oven

  • Illustration of how to make Earl Gray Milk Tea Chiffon Cake 14

    14.Remove the mold after cooling

  • Earl Gray Milk Tea Chiffon Cake Recipe Illustration 15

    15.Cut into pieces and serve, enjoy~

Tips

1.The milk tea should be cooled before adding it to the egg yolk mixture
2.Egg whites When whipping, you need to lift the whisk head to form an upright sharp corner.Only when this state is achieved can the risen cake be supported
3.If it is not baked yet and has been colored, please cover it with tin foil until it is baked

本文地址：https://food.baitai100.com/post/52359.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！