Materials?
4 eggs (about 60g each with shell), 40g corn oil (tasteless oil is also acceptable), 50g milk tea (boiled with 80g milk +3g black tea), 60g low flour and 40g fine sugar.
Mold?
18* 18*4.5 square die, solid bottom, 1 gold plate, water bath.
Practice?
Oil paper is laid in the 1 mold. If it is a movable bottom die with three layers of aluminum foil paper, preheat the oven to 140 degrees in advance, put the gold plate on the lower layer, inject cold water with a height of about 1cm, and preheat the cold water together for 10- 15 minutes.
Add black tea powder to the milk, bring to a boil, cover and stew for 3 minutes. Milk tea is bitter and can only be tasted if it is made into cakes.
3. Heat the corn oil to 75-80 degrees, sieve in the low flour and stir evenly.
4 Filter and add 50g milk tea, then add about 1/4 tea powder (you don't need to add it if you don't like it) and stir well.
5 Add the egg yolk and stir well.
6 Add fine sugar to the egg white for 2-3 times and send it to wet and foam. Add 1/3 egg white cream into the egg yolk paste and stir, then pour it back into the egg white cream, stir it all evenly, and pour it into the mold for several times.
At this time, there are many small bubbles in the water in the baking tray. Put the mold in water and bake for 65 minutes.
8 After taking out of the oven, gently shake it a few times, lift the oil paper to release the mold (without back) and put it on the drying rack.
Tips?
The ancient breakfast cake was baked in a low temperature water bath at 140℃ for about 60-70 minutes, which needed to be adjusted in an oven.