ゼリー（コーヒーミルク寒天ゼリー）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 30minutes
Chiffon cake of black tea | Recipe blog's recipe transcription
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Ingredients
- egg : Three
- Sanon Tou : 90g (60g for egg yolk and 30g for egg white)
- Black tea liquid / salad oil : 40ml
- milk : 1 tbsp and 1/3 tbsp
- Earl Gray Tea Leaves : 1 tea pack
- flour : 100g
- Baking powder : 1/2 teaspoon
- icing sugar : Appropriate amount
Time required
60minutes
Procedure
-
1)
Mix the ingredients
00:03
Put egg yolk and brown sugar in a bowl, scoop up, and mix well until it falls off. Add the vegetable oil little by little and mix well. Add milk, black tea leaves and black tea liquor and mix well.
-
2)
Make meringue
00:20
Put egg whites and brown sugar in another bowl to make meringue.
-
3)
Mix the ingredients
00:27
Sift flour and baking powder and mix with a rubber spatula to scoop up from the bottom.
-
4)
Finish the dough
00:34
With a little powdery residue, add 1/3 of the meringue and mix, then add the rest of the meringue and mix thoroughly.
-
5)
Put in a container
00:41
Pour the dough into the paper cup until the 7th to 8th minutes.
-
6)
bake in an oven
00:45
Bake at 180 degrees for 20 minutes in the oven, sprinkle with powdered sugar, and complete.
Point
・ Mix the meringue until it is firmly horned.
・ If you cannot remove the mold well when baking with a chiffon cake mold, you can use a paper cup to complete without removing the mold.
・ When baking in a chiffon cake mold, bake at 180 degrees for about 35 minutes.
-Ideal for parties and souvenirs by using cute paper cups.
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