How to Make a Delicious Freshly Brewed Milk Tea Chiffon Cake?

Q1: Can I use a different type of oil instead of corn oil?
A1: Yes, you can use a light-flavored oil like canola or vegetable oil as an alternative.

Q2: What’s the purpose of adding white vinegar to the egg whites?
A2: White vinegar helps to stabilize the egg whites, allowing them to whip up better and hold their structure in the cake.

Q3: Is it necessary to use low-gluten flour?
A3: Yes, low-gluten flour is essential for a soft and fluffy chiffon cake texture. You can substitute it with cake flour if needed.

Freshly Brewed Milk Tea Chiffon Cake

Print Recipe Pin Recipe

Notes

Ingredients:

• Corn oil: 25g
• Tea bags: 3 bags (total 6g)
• Milk: 80g
• Salt: 1g
• Low-gluten flour: 43g
• Eggs: 3
• White vinegar: 2g
• Fine sugar: 35g

Instructions:

1. Brew 2 tea bags with 80g of milk. Let the milk tea cool.
2. Mix 45g of the prepared milk tea with corn oil and salt, then whisk until thick and emulsified.
3. Sift in the low-gluten flour and add the contents of 1 tea bag, mixing evenly.
4. Separate the egg yolks and add to the batter, placing egg whites in another clean bowl.
5. Mix the egg yolks with the batter until smooth and set aside.
6. Add white vinegar and fine sugar to the egg whites.
7. Whip the egg whites until they form medium-stiff peaks.
8. Fold 1/3 of the meringue into the batter gently.
9. Pour the batter back into the meringue bowl and fold together with a spatula in a 'J' motion.
10. Pour the batter into the mold from a height of 30cm, leveling the surface and shaking lightly to release large air bubbles.
11. Bake on the lower rack of the oven for 45 minutes. For the last 10 minutes, increase the lower heat to 150°C.
12. After baking, shake the mold lightly and invert to cool completely before unmolding.

See also  How to Make a Delicious Norwegian Arctic Cod Steamed Egg Dish?

Nutrition:

• Calories: Varies depending on serving size
• Rich in carbohydrates and proteins
• Contains antioxidants from the tea