This milk tea is from ancient times. The cake is mixed with the faint scent of black tea. It is delicate and moist and melts in your mouth. Don’t miss it~~ Ingredients?

4 eggs (with shells) About 60g/piece), 40g corn oil (any flavorless oil is acceptable), 50g milk tea (cooked with 80g milk + 3g black tea), 60g cake flour, 40g fine sugar mold?

< p>18*18*4.5 solid bottom square mold, 1 gold plate for water bath method?

1. Lay oil paper in the mold. If it is a live bottom mold, wrap it with three layers of aluminum foil and preheat it in advance. Oven at 140 degrees, place the gold plate on the lower floor, pour about 1cm of cold water, and preheat the cold water together for 10-15 minutes

2 Add the black tea powder to the milk, bring to a boil over low heat, cover and simmer 3 Minutes, milk tea is bitter, you can only taste the tea aroma when it is made into cake

3 Heat the corn oil to 75-80 degrees, sift in the low powder and mix well

4 Filter Add 50 grams of milk tea, then add about 1/4 of the tea powder (you can omit it if you don’t like it), and stir evenly

5 Add the egg yolk and stir evenly

6 Divide the egg white into 2-3 Add fine sugar one at a time and beat until wet peaks form. Add 1/3 of the meringue into the egg yolk paste and stir, then pour it back into the meringue. Stir everything evenly. Pour it into the mold and shake it a few times

7 At this time, there are many small bubbles in the water in the baking pan. Place the mold in the water and bake for 65 minutes

8 After taking it out of the oven, shake it lightly a few times, lift the oil paper to release the mold (no need to turn it upside down), and place it on Tips for drying racks?

In ancient times, cakes were baked using a water bath at low temperature. The temperature is 140 degrees and the time is about 60-70 minutes. The specific needs to be adjusted with the oven