Black tea Qifeng-You Are Foodie

By Suzanne
87

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)

Main Ingredients

sugar 20g, 40g
milk 1/4 cup
low-gluten flour 100g
salad oil 60g (olive oil can also be used)
egg 4

Auxiliary Ingredients

Black tea bag 1 bag

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

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