Black tea Qifeng
honestly... I'm a lazy jerkIf it weren't for today's mothers' holiday, I wouldn't be bothered to move (~ o ~) y this would be the first time I passed recipes after I registered for one yearLadies and gentlemen, please give me some money(only today did I use my rusty brain)
Step 1 . Egg yolk protein separation (packed in two clean containers without water and oil)
Step 2 . Mix egg yolks with 20g sugar, add oil, milk and black tea. Filter the flour and mix it well (I'm too lazy to take a picture, so I don't want to take a picture. Let's make do with it)
Step 3 . Use the electric egg beater to beat the egg whites until they are blistered, add the sugar for the first time (40g sugar is added for three times), turn in one direction, add the sugar for the second time after the egg whites have seen the lines, add the sugar for the last time when the egg whites are beaten to wet hair, and then continue to beat until they are dry (when the egg beater is lifted, the egg whites can stand up to be dry hair)
Step 4 . Mix the egg white and yolk in 3 to 4 times (turn it up from the bottom to avoid damaging the air), then pour it into the mold and tap it twice on the table (in fact, it is best to use a soft plastic spatula to do this step, two, one to scrape the egg white, and one to mix)
Step 5 . Preheat at 165 ℃ for more than 20 minutes, bake at 160 ℃ for 45 minutes
Step 6 . After baking, insert a bamboo stick into the cake to see if there is any cake liquid on the bamboo stick when it is taken out. If there is any liquid, bake it for another 10 minutes (depending on how your cake is baked, bake it until it is still uncooked). After baking, gently tap twice on the table and then pour it down to cool, so as to prevent the cake from shrinking. Keep it for more than an hour.
Step 7 . All right, then it's up to you
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
