Red Tea Chi Fung

By VicentaLakin

Red Tea Chi Fung
I've always liked twirling cakes, materials that are simple and fast, and soft like clouds. This red tea was made yesterday with the regular red tea at home, with a small brown spot of red tea powder, an extra bit of powdered powder in the cake, a particularly soft baked cake, and a very soft cake that makes the model go off a lot, but it's a great taste, so soft and elastic, especially when it comes to caramel butter, and the tea in the cake plus the perfume of caramel cream, which is delicious。

Recipe Recommendations

  • eggs of 4
  • low-gluten flour 90 grams
  • baking powder
  • salt 1 small pinch
  • black tea powder 3 grams
  • rum 10ml
  • white granulated sugar 70 grams
  • black tea 70ml
  • corn oil 40 grams

Steps for Red Tea Chi Fung

  • Make Red Tea Chi Fung step 0
    1
    PREPARATION MATERIAL (3 GRAMS OF RED TEA BUBBLED IN 100 ML HOT WATER AND MEASURED 70 ML RED TEA FLUIDS)。
  • Make Red Tea Chi Fung step 1
    2
    Separated proteins and yolk, mixed with rum。
  • Make Red Tea Chi Fung step 2
    3
    Add red tea and corn oil evenly。
  • Make Red Tea Chi Fung step 3
    4
    Add red tea and corn oil evenly。
  • Make Red Tea Chi Fung step 4
    5
    Low-banded flour, powdered powder and salt are then evenly sifted and then added to the yolk paste and evenly added to the tea powder。
  • Make Red Tea Chi Fung step 5
    6
    Smash good yolk paste。
  • Make Red Tea Chi Fung step 6
    7
    The protein is added to the white sugar three times, and the punching machine pulls out a short, straight angle。
  • Make Red Tea Chi Fung step 7
    8
    One third of the protein goes to the yolk paste. Scrambled with a rubber razor to match the tangled motion (rolling up from the bottom, cutting away from the circle so that the protein does not melt)。
  • Make Red Tea Chi Fung step 8
    9
    Smash the yolk paste。
  • Make Red Tea Chi Fung step 9
    10
    Put all the mixed yolk paste in the protein-rich basins, evenly with the same hand。
  • Make Red Tea Chi Fung step 10
    11
    Protein paste and yolk paste are completely woven。
  • Make Red Tea Chi Fung step 11
    12
    Put the mixed cake in the mold。
  • Make Red Tea Chi Fung step 12
    13
    Hand-held molds hit hard on the table, smouldered the internal bubble, roasted it in a pre-heated oven of 170 degrees for about 40 minutes, and rewinded it immediately after it was released。

    • Red Tea Chi Fung Make Tips

    1. When separating egg whites and yolks, ensure that the bowl for the egg whites is oil-free, water-free, and completely clean; otherwise, the egg whites will not whip up. 2. During the process of whipping the egg whites, add the white sugar in three batches. While beating, move the beater around the bowl to ensure every position is whipped evenly. 3. When mixing the whipped egg whites with the yolks, pay attention to the technique: fold from the bottom combined with a cutting motion. Stirring in circles will easily cause the batter to deflate. 4. It is best to use a flavorless oil such as corn oil for making the cake. If peanut oil or olive oil is used, the baked cake will have a strong oily smell. 5. During baking, the chiffon cake will expand significantly, so place the mold on the middle-lower rack of the oven. 6. Wait until the cake is completely cool before removing it from the mold. Use a small knife to run around the edge of the mold, then slowly release the cake. 7. Cream Caramel Sauce: 125g fine sugar, 25g cold water, 125g heavy cream (this amount makes two small bottles). Method: Add sugar and water to a pot and heat over low heat until it turns a pale amber color. Turn off the heat and immediately add the heavy cream, stirring to mix. Be careful when adding the cream as it will boil vigorously.

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