The Count's red tea and chili cake

1

after 15 minutes of immersion of red tea packs with water, the tea bag is removed and 45 g of tea is poured out, and the bag is not thrown away。

2

THEY ARE SEPARATED AND FED INTO CLEAN, WATER-FREE AND OIL-FREE PELLETS. THE YOLK IS MIXED WITH RED TEA AND SALAD OIL, DRAWING THE WORD “Z” AND MIXING THEM UP TO A THIN LAYER OF FOAM ON THE SURFACE, I.E., THE MILKING IS OVER。

3

Rip out the red tea bag and add the red tea paste to the yolk paste, so that it is evenly mixed with a manual omelet。

4

SCAN LOW-BANDED FLOUR, DRAW THE WORD "Z" AND MIX IT EVENLY. THIS IS WHEN THE YOLK IS THIN AND SMOOTH。

5

Sugar powder was added to the proteins three times, and a dry hair bubble was struck with an electric omelet。

6

This time you can preheat the oven and fire 170°C. One third of the protein cream is added to the yolk paste, which is evenly mixed with rubber razors。

7

Rewinding back to the protein cream, it continues to be smoothed with a rubber razor until it does not see a trace of protein and its face is thinly smooth。

8

Scratched the cake from a height of 15 centimeters into the mold, shaking twice。

9

Send it to the pre-heat oven, fire 150°C, roast for 30 minutes。

10

Two shocks after coming out of the oven and a few minutes of cooling on the grill, disemboweled in a warm state。

11

Cut it off and enjoy it。

The preheating temperature of the oven may be 15-20°C higher than the actual baking temperature. 2. An egg-filled tub must be clean and free of water and oil. 3. In the summer, when the eggs are emptied, they can be frozen in the freezer with an eggbasket, and when the yellow paste is ready, so that the low-temperature egg clear can easily pass out and become more delicate and stable. 4. When mixing yolk paste and protein cream, remember to use the technique of mixing and not to draw circles in order to avoid bubbles. 5. At the time of roasting and at the temperature, please regulate the temper of your oven。