Enjoy tea and cake(pin cha xiang chi dan gao hong cha qi feng )

Enjoy tea and cake

Introduction:

"I always like Qifeng cake. It's simple in material, fast in making, and soft as a cloud. I can't get tired of it. Yesterday, I made this kind of black tea Qifeng with the black tea from home. Every brown dot is black tea powder. This cake is added with a little baking powder. The baked cake is extra soft. The super soft cake makes the demoulded one more. But the taste is really good. It's soft and elastic. Especially when you eat it with Caramel Cream Sauce, the tea flavor in the cake is added The Caramel Cream is delicious. "

Production steps:

Step 1: prepare the material (soak 3 grams of black tea in 100 ml hot water, and then weigh out 70 ml of black tea liquid).

Step 2: separate protein and egg yolk, add rum into egg yolk and stir well.

Step 3: add black tea and corn oil, stir well.

Step 4: add black tea and corn oil, stir well.

Step 5: mix the low gluten flour, baking powder and salt evenly, sift and add them to the egg yolk paste several times, stir evenly, and then add the black tea powder.

Step 6: stir the egg yolk paste.

Step 7: add white granulated sugar into the egg white three times and beat until the egg beater can pull out a short upright sharp angle.

Step 8: add 1 / 3 protein to the egg yolk paste. Use a rubber scraper to stir gently with the action of cutting (from the bottom to the top, do not draw a circle to avoid protein defoaming).

Step 9: stir the egg yolk paste evenly.

Step 10: pour all the egg yolk paste into the bowl with protein, and stir evenly with the same method.

Step 11: mix the egg yolk and protein paste well.

Step 12: pour the mixed cake paste into the mold.

Step 13: shake the mold on the table for a few times, shake out the air bubble inside, put it into the oven preheated at 170 ℃ and bake for about 40 minutes, then turn it upside down and cool it out immediately, and then remove the film.

Materials required:

Eggs: 4

Low gluten flour: 90g

Baking powder: 2 / 3 tsp

Salt: 1 pinch

Black tea powder: 3 G

Rum: 10ml

White granulated sugar: 70g

Black tea: 70ml

Corn oil: 40g

Precautions: 1. When separating the egg yolk from the protein, make sure that the basin where the protein is put is completely clean without oil and water, otherwise the protein will not be able to be sent. 2. In the process of protein whipping, white granulated sugar is added in three times. When whipping, the egg beater should also rotate in the basin, so that each position in the basin can be stirred. 3. Pay attention to the mixing method when mixing the beaten protein paste and egg yolk. Turn the mixture from the bottom and cut it. It will be easy to defoaming when mixing in circles. 4. It's best to use tasteless oil, such as corn oil, to make cakes. If you use peanut oil or olive oil, the baked cake will have a great oil smell. 5. When baking, Qi Feng will expand to a very high level, and the mold should be placed in the middle and lower layer of the oven. 6. When demoulding, wait until the cake is completely cool, use a knife to stick to the mold, and then slowly pull out the cake. 7. Cream caramel sauce: 125 grams of fine granulated sugar, 25 grams of cold water, 125 grams of animal light cream (this amount can be used as two small bottles). Method: add sugar and water into the pot, heat it to a light amber color, turn off the heat, add light cream immediately, and stir well. When adding light cream, it will boil violently, so be careful.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Pin Cha Xiang Chi Dan Gao Hong Cha Qi Feng