"Milk Tea and Qifeng Cake" needs these materials for 6 inches:
Egg yolk jar:
2 egg yolks, salt 1 pinch, 30g fine sugar, 20g vegetable oil, 30g milk tea, 2g black tea and 55g low-gluten flour.
Protein pot:
3 egg whites, 3 teaspoons of tartar powder 1/8 (you can replace it with a little lemon juice or white vinegar, or simply omit it), and 30g of fine sugar.
"Milk tea and Qifeng cake" is something like this:
Step 1. It is said that good black tea pays great attention to brewing skills: preheating the teapot, trying to make the tea stretch and roll, and even keeping the temperature properly, so as to set off the flavor of black tea. Even the tasting time should be calculated, otherwise it would be a pity to have a good pot of tea. These are all written in cartoons, but the tea for making cakes is definitely cold, and our handling methods here will be a little different.
The most basic thing, of course, is to dig out the black tea leaves at home. You can brew it with tea bags or tea leaves, depending on what materials you have at hand. Because after making the cake, all the flavors will be diluted, so try to make it thicker. I took 5g of black tea leaves, soaked them in about 60ml of hot water and cooled them in hot water.
When the black tea is ready, add some milk and it will become the milk tea to be used this time.
Step two. Egg yolk pot with milk tea flavor The flavor source of hurricane cake is actually in the egg yolk pot, and the main function of protein cream is only to create a fluffy taste. So when the milk tea is ready, separate the egg whites from the yolk of three eggs, leaving two as the material of the yolk pot. The rest of protein should be put in the refrigerator first, because protein with low temperature is easier to send away.
You can start seasoning now. Two egg yolks, first add basic salt and about 30 grams of fine sugar, and stir. It doesn't matter if the fine sugar is not completely melted, because something will be added later.
After egg yolk, it is customary to add 20g vegetable oil and mix well. With egg yolk as emulsifier, there will be no oil-water separation. Then you can add the milk tea we prepared before, but only need 30g! Don't add it all at once. Stir well after adding.
Because the taste of tea leaves is too weak, we ground 2g of tea powder and added it to the egg yolk pot, so that this cake can have a strong black tea flavor.
Finally, sift in 55g of low-gluten flour and mix well, otherwise it will become an extra-large shuffle. If you want the cake to have a stronger milk flavor, use milk powder instead of 5g low-gluten flour and sieve it in. Done, the egg yolk pot will be fine! You can start frosting.
Step three. Beat egg whites. Take out three eggs from the refrigerator, take out the eggbeater and start beating hard. We used to use a manual eggbeater, but that kind of arm movement was a bit heavy, so we had to buy a electric egg beater to use.
There are several stages of frosting: foam, soft peak and hard peak. This is actually a series of changes, not a clear stage distinction.
The coarse bubble stage is easy to distinguish, and the volume of the beaten protein begins to become larger, and the whole bubble becomes larger. It will be easier to add tatami powder and some fine sugar during this period than to put all the materials in at first. I mean electric egg beater, and there are only three kinds of proteins, but it doesn't matter!
After the rough foaming stage, the bubbles in the pastry will become more detailed, and the pastry will flow when it is tilted, and this stage will probably reach wet foaming. This cake is made by adding the remaining sugar and then sending it away.
When the meringue is crossed, there will be a sharp small mouth when the eggbeater is pulled up, and the meringue will not be pressed down when the eggbeater is turned upside down. This is what we want dry foaming. You can put away the eggbeater at this stage, because the pastry is ready and the scraper needs to be changed.
Step four. Stir the cake batter. You will find that the batter in the egg yolk basin is sticky and thick, but the feeling of pastry is fluffy and light. It is absolutely difficult to deal with the two extremes directly.
So we usually take some egg white cream first, some write 1/3, and some write 1/4. Anyway, we dug a part of the past egg yolk pot and stirred it evenly to make the batter texture of the egg yolk pot lighter.
Then you can mix in the rest of the meringue, but you can't be so rude this time. Usually the egg white at the bottom is scooped up and mixed with the surrounding batter by cutting, mixing and stirring. The detailed method depends on the film! Words are really weak at this time.
After the batter is stirred evenly, take out the baking mold and pour all the batter into it. We take a six-inch baking mold. After filling the batter, it is about seven minutes full, and just full after baking (slightly swollen in the middle). The batter of Qifeng cake doesn't flow very well. At this time, you have to scrape the surface flat with a scraper and then send it to the oven.
Step five. Baking our practice will be a little more troublesome when baking. Preheat the oven 170℃, bake at 170℃ 10 minute, cool down to150℃ for 25 minutes to expand the cake, and finally heat up to 180℃ 10 minute for coloring.
You can put a bamboo stick or a knife in the cake before baking. If the bamboo stick is clean and not sticky, it means that your cake can be baked!
Step six. After cooling and demoulding, take two mugs, turn the baking mold upside down and let it cool. When the temperature of the whole cake drops to room temperature, it can be demoulded and cut!
If you leave tea leaves soaked in black tea, maybe you can use them to make a cup of tea to match the freshly baked milk tea cake and enjoy snacks after work!