How to make milk tea chiffon cake

Many of our friends often neglect eating and have no appetite due to the pressure of work. You might as well go to the kitchen and make a delicious milk tea chiffon cake. You can experience the fun of cooking and increase your appetite, so that you can eat more healthily and with peace of mind. Next, follow me into the kitchen and make it!

1. Sugar: 30g for egg yolk and 30g for egg white

2. Place the egg whites and egg yolks in two clean bowls without oil or water.

3. Add 30g of white sugar to the egg yolk and stir evenly with a whisk.

4. Pour the oil into the egg yolk liquid three times, stirring the egg yolk liquid evenly each time before pouring it into the next time to avoid oil and egg separation.

5. Pour the water evenly into the bowl three times, stirring evenly each time before pouring it in again.

6. Pour the instant milk tea powder into a bowl and stir evenly

7. Sift the low flour three times and put it into a bowl. The more times the flour is sifted, the fluffier the finished product will be. Add salt and baking powder into the bowl

8. Use a spatula to mix all the raw materials evenly. Remember not to over-mix to prevent the flour from forming gluten.

9. Add 3 drops of lemon juice or white vinegar to the egg whites

10. Use a whisk to beat the egg whites until they are foamy, then add 10g of white sugar.

11. Continue to beat the egg whites. When the egg whites are slightly thick and foamy, add another 10g (1/3) of white sugar.

12. When the egg whites are wet and foamy, add the remaining sugar. At this time, lift the whisk head and you will see a curved tip, as shown in the picture.

13. Continue to turn the whisk at medium speed until it becomes dry foam. When you lift the whisk, the egg whites will be in a pointed right-angled shape. If it is still difficult to judge, insert a chopstick into the egg white. If the chopstick can stand upright, it proves that the egg white is well whipped.

14. Use a spatula to scoop up 1/3 of the egg whites and put them into the egg yolk liquid. Use the spatula to stir quickly by cutting and mixing. You can turn the edge of the basin counterclockwise with your left hand and stir it in place each time. Remember to use the spatula to make circles or stir in one direction.

15. Mix the egg yolk paste evenly

16. Pour the egg yolk paste into the egg white bowl

17. Use a spatula to stir quickly by cutting and mixing. You can turn the edge of the basin counterclockwise with your left hand to stir it thoroughly each time. Remember to use the spatula to make circles or stir in one direction to prevent defoaming. Preheat the oven to 180 degrees

18. Pour the mixed batter into the mold at a certain height. Raising the height allows enough air to enter. Then hit the bottom or edge of the mold vigorously with your hands to shake out the bubbles at the bottom.

19. Place the mold on the second to last layer, turn the temperature to 170 degrees, and bake for 40 minutes.

20. This is the speed of growth after 20 minutes of baking. It is very fast and very high.

21. After the cake is baked, take it out immediately and turn it upside down on the drying rack. The chiffon cake will shrink severely when it is hung upside down. Let it cool completely, then use a knife to scrape around the mold.

Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food are basically met. However, the food you make yourself still has a different taste. You can try to make the milk tea chiffon cake yourself according to the introduction above.