A tea twilight cake

1

Prepare the material

2

The egg yolk is filled with oilless, waterless containers, and the fine sugar mix is even to its full dissolution

3

Add milk and mix around 30 seconds

4

Add corn oil and mix it evenly

5

Sifting in low-banded flour and powdered tea powder, mixing evenly, the paste after mixing would be a little sticky, not rare (if it is rare, it may have been a bad step in the past with corn oil, not evenly caused) and then the oven would have preheated, 180 degrees, 10 minutes

6

Now it's made of protein cream. The protein is filled with oilless, waterless containers

7

Add a third of the fine sugar

8

Add a third of the fine sugar, and turn the speed into a printable state

9

Finally, you add the rest of the sugar, and you keep hitting the dry-haired bubble, which is when you lift an egg-beater, the protein pulls out a short one. Small, straight angles

10

The protein cream mixed with the yolk paste, took a third of the cream into the yolk paste and evened it with a rubber razor

11

Take another third of the protein cream into the yolk paste and mix it evenly with a rubber razor

12

Finally, all the paste from the yolk paste is poured into the rest of the protein frosting, so it's smooth and thin

13

Put the paste into an eight-inch round cake model, it'll be eight minutes full

14

Put the cake in the lower middle of the preheated oven, fire it up and down, and bake it for 50 minutes at 140°C

15

This is a 30-minute baked cake

16

It's a 40-minute baked cake

17

It's a 50-minute baked cake. It's a little bit of a crack, but it's a good match

18

The cake should be on the table a few times, then it should be on the grill right away

1. The bowl used for beating egg whites must be free of water and oil, and no yolk can be mixed into the whites, otherwise it will affect the whipping of the whites; 2. Regarding beating egg whites: If the whites are beaten to stiff peaks, moisture is easily lost during baking, causing the cake to become dry and prone to cracking. Therefore, if you want to avoid cracks, beating them to 80-90% (soft to medium peaks) is best; 3. Corn oil can be substituted with vegetable oil or salad oil. Peanut oil is not recommended because its flavor will mask the cake's original flavor; milk can be used instead of water; 4. Reasons for cake cracking: The whipped egg whites are too stiff, leading to easy cracking and a dry texture; the egg yolk batter and meringue were not mixed quickly or thoroughly enough; the baking temperature is too high, generally around 150-170°C; 5. Once the chiffon cake is removed from the oven, tap it a few times and immediately invert it, otherwise it will collapse; 6. Use a non-stick mold for baking chiffon cake! Also, absolutely do not grease the mold!