Earl Grey Tea Chiffon Cake | 伯爵茶戚风蛋糕｜4K｜Dessert Alchemy

Описание: Indulge in the elegant charm of the Earl Grey Tea Chiffon Cake, a delicate and refined dessert that whispers sweet nothings to your senses. Inspired by the subtle bergamot flavour of Earl Grey tea, this luscious cake is infused with the essence of citrus and the richness of milk, transporting you to a world of refinement and sophistication. With its airy texture and tender crumb, each bite melts in your mouth like a whispered secret, releasing a symphony of flavors that will leave you enchanted. As you take your first sip of tea or coffee alongside this heavenly cake, the complexity of flavors will unfold like a gentle rain shower on a spring morning - soothing, rejuvenating, and leaving you feeling refreshed and revitalized. The perfect treat for any occasion, whether it's a special celebration or a quiet moment of self-care, the Earl Grey Tea Chiffon Cake is sure to delight your taste buds and leave a lasting impression.

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Earl Grey Tea Chiffon Cake (6 inch)

Egg Yolk Batter:
Milk 48g
Earl Grey Tea leaves 4g
Corn oil 35g
Low gluten flour 45g
Corn flour 10g
Salt A pinch
Egg yolk 46g

Meringue:
Egg white 98g
Lemon juice 3g
Granulated sugar 50g

Egg Yolk Batter:
1. Combine milk and Earl Grey tea leaves in a small saucepan, bring to a boil over medium heat.
2. Remove from heat, cover the pan and let it steep for 20 minutes.
3. Separate the yolks from white, add granulated sugar to egg white, freeze egg white for 10-15 minutes.
4. Sift low gluten flour, corn flour and salt, add corn oil to sifted flour, whisk until combined.
5. Add egg yolk, and milk and tea mixture, whisk until well combined.
6. Cover with cling wrap and set aside.
7. Preheat oven to 150 degree Celsius.

Meringue:
1. Remove egg white from freezer, add lemon and whip with medium speed until meringue is in soft peak consistency.
2. Continue whipping with low speed until meringue is almost stiff peak.

Earl Grey Tea Chiffon:
1. Add 1/3 of the meringue to egg yolk batter, fold gently and quickly with silicon spatula until combined.
2. Add another 1/3 meringue, fold gently until combined.
3. Add remaining meringue, fold until well combined (do not over mix, otherwise the meringue will deflate).
4. Pour batter into a 6-inch loose bottom chiffon pan, swirl with a skewer and gently tap the pan on the countertop.
5. Bake in the preheated oven at 150 degree Celsius for 50 minutes.
6. Remove the cake from oven, drop it on the countertop to remove hot air, invert the cake immediately.
7. Let it cool down to completely.
8. Release cake from pan.
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伯爵茶戚风 (6寸)

蛋黄糊:
牛奶 48g
伯爵茶叶 4g
玉米油 35g
低筋面粉 45g
玉米淀粉 10g
盐 A pinch
蛋黄 46g

蛋白霜:
蛋清 98g
柠檬汁 3g
细砂糖 50g

蛋黄糊:
1. 牛奶和伯爵茶叶倒入小奶锅中，中火烧开。
2. 离火，盖上锅盖，焖20分钟。
3. 蛋清蛋黄分离，蛋清中加入细砂糖，蛋清冷冻10-15分钟。
4. 低筋面粉，玉米淀粉和盐过筛，玉米油加入过筛的粉类中，搅拌均匀。
5. 加入蛋黄和牛奶伯爵茶叶混合物，搅拌均匀。
6. 裹上保鲜膜防止面糊结皮。
7. 烤箱预热150摄氏度。

蛋白霜:
1. 蛋清从冷冻里取出，加入柠檬汁，中速打发至湿性发泡。
2. 转低速继续打发至接近干性发泡（提起打蛋头呈小弯钩状态）。

伯爵茶戚风蛋糕:
1. 把1/3蛋白霜加入蛋黄糊中，轻快的翻拌均匀。
2. 再加入1/3蛋白霜，翻拌均匀。
3. 加入剩余蛋白霜，翻拌均匀（不要过度翻拌，蛋白会消泡）。
4. 面糊倒入6寸活底戚风模，用竹签在面糊里划几圈去除气泡，再轻轻震两下去除气泡。
5. 放入预热好的烤箱， 150 摄氏度烤50分钟。
6. .出炉后震出热气，马上倒扣。
7. 凉至完全冷却。
8. 脱模。
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