Red tea, twilight cake
By VicentaLakin
Red tea packs are red tea beams and are used to make red tea chimes. Find a square that looks clear and easy to walk. The weight of the two packs is 4 grams, and it's too much to lose, and it's not too bad to lose. The tea was mixed with tea, and it was only smelling of tea. At the usual baking temperatures, perhaps confused by tea colours, it seems as if the colour is being charred and then observed the state of the cake, and as if it was fully mature enough to come out. It's a little ahead of schedule, but it's just fine, and it's a little short of the dark, thick skin. Cut it open, the tea-colored faults are embedded in a little bit of tea moist, tea cake。
Recipe Recommendations
- egg yolk of 2
- corn oil 20 grams
- black tea powder 4 grams
- boiling water 35 grams
- low-gluten flour 37 grams
- egg white of 2
- fine sugar 3 grams
- sweetening
- baking
- an hour
- simple
Steps for Red tea, twilight cake
1
Materials: Two yolks, 20 grams of corn oil, 4 grams of red tea powder, 35 grams of boiling water, 37 grams of low-banded flour, 2 pieces of eggnog, 30 grams of fine sugar。
2
Open the tea bag and pour it out。
3
Add boiling water, cover the lid, soak the tea to warm the heat。
4
The yolk and oil were poured into the bowl, evenly blundered。
5
And the tea soup and the tea and the tea with the tea and the egg yolk。
6
Sift in flour。
7
Smash it evenly, back up。
8
The proteins were tumbled into thick bubbles, three times with sugar。
9
Wet hair bubbles with little bends。
10
Take a third of the protein to the yolk paste, and mix it。
11
Rewind the remaining protein。
12
Flip evenly。
13
Down into a 6-inch living-bed circle model, cracking bubbles, flattening the surface。
14
Put it in the oven, middle floor, 150 degrees up and down, about 30 minutes。
15
When you're out of the oven, you rebut it。
16
It's completely cooled and turned。
17
Strip。
18
Cut and eat。Red tea, twilight cake Make Tips
The use of red tea should be increased or reduced, as appropriate, depending on the concentration of the tea you like. Egg paste is to be rolled from the bottom rather than circled in order to avoid bubbles affecting the start of the cake. The timing and vibrancy of the baking needs to be adapted to the actual situation。