Black tea chiffon cake

Overview

How to cook Black tea chiffon cake at home

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• black tea
• black tea foam
• corn oil
• corn starch
• egg yolk
• lipton black tea
• low gluten flour
• white vinegar
• boiling water
• fine sugar
• protein
• salt

Ingredients

Steps

1. 1 Brew 1 bag of black tea with 50 grams of boiling water for about 10 minutes, take out 30 grams of black tea water and set aside, and take out the black tea foam from the bag and set aside;

   

2. 2 Add sugar to the egg yolks and stir evenly until the sugar melts;

   

3. 3 Add black tea water and mix well;

   

4. 4 Add corn oil and mix well;

   

5. 5 Add sifted low-gluten flour and mix evenly;

   

6. 6 Add black tea foam and mix well, set aside;

   

7. 7 Add salt and a few drops of white vinegar to the egg whites;

   

8. 8 Add the sugar mixed with cornstarch in three batches and beat at low speed until wet and dry;

   

9. 9 Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly;

   

10. 10 Then pour back into the remaining egg whites;

    

11. 11 Continue to stir evenly;

    

12. 12 Pour the mixed batter into the mold and gently shake out the air bubbles (I just happened to call and forgot to shake). Preheat the oven to 170 degrees. After placing the mold, adjust the temperature to 150 degrees and bake for 35 minutes. After taking out the mold, drop the mold from a height of 20cm and drop it on the countertop, then invert it and let it cool.