Black tea has always been my favorite taste when it is added to the refreshing orange aroma. This cake reminds me of four words ~~~ The wind is light and the clouds are light
As Qi Feng, of course, as gentle as ever
Black tea, orange-scented Qi Feng
Recipe Recommendations
- low powder 55 grams
- orange juice 35ML
- lemon juice 5ML
- wine 5ML
- salad oil 40ML
- sugar 60 grams
- egg yolk of 2
- protein of 3
Steps for Black tea, orange-scented Qi Feng
1
Wash the oranges, cut them, squeeze the juice, and remove the meat.
2
Heat the orange juice and orange meat bowl over water to about 40 degrees, set aside.
3
Prepare all the ingredients and separate the egg whites and egg yolks.
4
Tear the black tea buns and pour into the low powder, mix and sieve for later use.
5
Beat 2 egg yolks, add 20 grams of sugar and stir well.
6
Add salad oil and stir well.
7
Add lemon juice and stir well.
8
Add the orange juice and meat that have been warmed out of water and stir well.
9
Add the wine and stir well. I still use my own osmanthus wine.
10
Add 40 grams of sugar to 3 egg whites in portions and beat until small sharp corners can be pulled out.
11
Dig 1/2 of the beaten meringue into egg yolk water and stir well.
12
Add the low powder that has been mixed with the black tea powder and stir well.
13
Add all remaining meringue and turn up and down and mix well.
14
Pour into the low-oil rice cooker, stir up a large bubble and plug in the electricity, press the 'rice' button and skip the 'heat preservation' for about half an hour, and repeat this again.
15
Remove the pan and turn upside down, remove the oil paper, and let it cool.
16
As Qi Feng, of course, he is as gentle as ever.
17
It's especially suitable for an afternoon when it's raining but you miss the blue sky, white clouds and the smell of the sun.