Black tea Qi Feng
By VicentaLakin
Recipe Recommendations
- eggs of 4
- salad oil 60g
- low-gluten flour 100g
- milk 1/4 cup
- sugar
- black tea bag 1 bag
- sweetening
- roast
- an hour
- ordinary
Steps for Black tea Qi Feng
1
Egg yolk protein separation (divide into two clean containers without water and oil)2
Whisk egg yolks with 20g sugar, add oil, mix milk and black tea. Filter the flour in and mix well (I am only a lazy person, so I didn't take pictures, so I'll make do with it)
3
Use an electric egg beater to beat the egg white until it has a rough foam. Add the first sugar (add 40g of sugar in 3 times) and spin it in one direction. Beat until the egg white sees the lines, add the sugar for the second time. Add the sugar for the last time when beating until the hair is wet. Then continue to beat until the hair is dry (the egg beater can stand up and it will be dry)4
Mix the egg white and egg yolk in 3 to 4 times (turn it up from the bottom, trying not to destroy the air), then pour it into the mold and tap it twice on the table (it is best to do this step with a practical soft rubber spatula, two hands, one scrape the egg white and the other mix)5
Preheat at 165 degrees for more than 20 minutes, bake at 160 degrees for 45 minutes6
After baking, insert the bamboo stick into the cake and see if there is any cake liquid on the bamboo stick when taking it out. If there is, it is not cooked and bake for another 10 minutes (depending on how the cake is after baking and still not cooked, bake until it is cooked), tap twice on the table and then pour it down to cool to prevent the cake from shrinking. Leave it for more than an hour.
7
When it's done, it's your boss.