Herb tea and chili cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 90g
- fine salt handful
- hot water 70g
- Herb tea bag one
- egg yolk 60g
- lemon juice few drops of
- odorless liquid oil 35g
- rum 10ml
- egg white
- fine sugar 45G
- sweetening
- baking
- ten minutes
- ordinary
Steps for Herb tea and chili cake
1
Prepare materials, low-banded flour mixed with fine salt, 2-3 screenings in advance。2
the tea pack is filled with 70 g of water, soaked for two to three minutes, and then squeezed the water from the tea pack to spare。3
Separate omelet and yolk. They can be placed in a freezer and then added to the egg yolk rum, odourless liquid oil and herb tea, each time after having been evenly mixed with the previous one。4
Open the tea bag and add the tea leaves to the egg yolk basin, so that it can be even。5
Sift in low-banded flour, blend, backup。6
The egg is filled with lemon juice, the fish eye bubble is punched into the fish eye, and the sugar is added three times to the condition of a rigid hair bubble, i.e., when the egg batterer is lifted, the head is hit with a straight triangle. The periods for sugar are: when the fish eye bubbles, when the thin foams, and when the wet hair bubbles。7
Preheat oven 170 degrees. An egg clear is distributed, a third of the volume is added to the yolk paste, evenly mixed。8
Puts the mixed cake back into the egg-cleaning basin, with either a quick and light tumble or even cut。9
A good cake paste should be delicate, without bubbles and bright。10
Scratch the cake from a height into the mold, then level the surface and shake the mold a few times over the table。11
put the mold in a preheated oven, lower floor, upper and lower fire, 160 degrees, and bake for 50 to 60 minutes, until the cake swells to a slight fall. after the baking is completed, the oven will be out of the oven and the mold will be hit a few times from a height of 10 cm above the table, and will be re-stuffed and cooled on the dry-line, so that it can be eaten off。