Red tea, twilight cake
By VicentaLakin
Recipe Recommendations
- Lipton black tea 1 Pack
- boiling water 50 grams
- egg yolk of 3
- fine sugar 10 grams
- black tea water 30 grams
- corn oil 15 grams
- low-gluten flour 45 grams
- black tea foam 1 Pack
- protein of 3
- corn starch 5 grams
- salt 0.5 grams
- white vinegar few drops
Steps for Red tea, twilight cake
1
A package of red tea is flushed with 50 grams of water for about 10 minutes, 30 grams of red tea is removed and red tea is extracted from the bag
2
(b) Combination of sugar into the yolk and its melting
3
Add red tea
4
Add corn oil to mix
5
(b) Sifted low-banded flour, evenly mixed
6
Add the red tea moist, the spare
7
(b) To add salt and a few drops of white vinegar to the protein
8
In three minutes, sugar was added to the pre-mixed corn starch, with low-speed to wet drying
9
One third of the protein removed is added to the yolk paste, evenly mixed
10
And then back to the remaining protein
11
(a) Continue to diversify evenly
12
when the mixed face is thrown into the mould, the bubbles (accepted by the telephone, forgotten), the oven is preheated at 170 degrees, the temperature is moved to 150 degrees, the mold is baked for 35 minutes, and the mould is removed, the mold is dropped from 20 cm high, it falls on the table, and it is cooled。