Moist and Airy Black Tea Chiffon Cake. Sift the D. dry ingredients together. Boil the milk from the ingredients marked C., put in the C. tea leaves, and brew over low heat. Turn off the heat to let the tea steep.

It is a bit of a pain, but grinding up. In a bowl, put the egg whites and half of the sugar, then beat on highest speed with an electric hand whisk until stiff. It stands up in peaks when the blades are lifted.

Lagi mencari inspirasi resep moist and airy black tea chiffon cake yang unik? Cara membuatnya memang tidak terlalu sulit namun tidak gampang juga. Jika salah mengolah maka hasilnya tidak akan memuaskan dan bahkan tidak sedap. Padahal moist and airy black tea chiffon cake yang enak harusnya sih punya aroma dan cita rasa yang mampu memancing selera kita.

Sift the D. dry ingredients together. Boil the milk from the ingredients marked C., put in the C. tea leaves, and brew over low heat. Turn off the heat to let the tea steep.

Ada beberapa hal yang sedikit banyak mempengaruhi kualitas rasa dari moist and airy black tea chiffon cake, mulai dari jenis bahan, kedua pemilihan bahan segar sampai cara membuat dan menyajikannya. Tidak usah pusing kalau ingin menyiapkan moist and airy black tea chiffon cake yang enak di rumah, karena asal sudah tahu triknya maka hidangan ini bisa jadi suguhan spesial.

Di bawah ini ada beberapa tips dan trik praktis dalam mengolah moist and airy black tea chiffon cake yang siap dikreasikan. Anda bisa menyiapkan Moist and Airy Black Tea Chiffon Cake memakai 12 bahan dan 16 tahap pembuatan. Berikut ini langkah-langkah dalam menyiapkan hidangannya.

Bahan-bahan dan bumbu yang diperlukan dalam menyiapkan Moist and Airy Black Tea Chiffon Cake:

1. Gunakan 4 Egg whites (large).
2. Ambil 2 drops Lemon juice.
3. Gunakan 40 grams A. Sugar.
4. Sediakan 5 grams A. Cornstarch.
5. Gunakan 3 B. Egg yolks (large).
6. Gunakan 30 grams B. Sugar.
7. Siapkan 50 ml Vegetable oil.
8. Sediakan 150 ml C. Milk.
9. Sediakan 10 grams C. Black Tea leaves.
10. Gunakan 85 grams D. Cake flour.
11. Siapkan 1/2 tsp D. Baking Powder.
12. Sediakan 5 grams Tea leaves (for garnishing).

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In an another bowl, cream lightly the egg yolks and lest of the sugar with a whisk, then add (A) and mix evenly. Add the flour and mix evenly. My chiffon cake sank/deflated after I took it out of the oven. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to rise higher.

Langkah-langkah menyiapkan Moist and Airy Black Tea Chiffon Cake:

1. Assemble the ingredients. Mix the A. ingredients together. Sift the D. dry ingredients together..
2. Boil the milk from the ingredients marked C., put in the C. tea leaves, and brew over low heat. Turn off the heat to let the tea steep. Strain to make 90 ml of tea liquid, then let it cool. (Add more milk if needed.).
3. Grind up the tea leaves to use as topping very finely in a food mill or similar..
4. Add the lemon juice to the egg whites and beat. Add the A. ingredients in 3 batches as you beat the egg whites. Keep beating until the meringue forms soft peaks that flop over gently. (Make sure not to over-beat the whites at this point)..
5. Put the B. ingredients in a double boiler or on a hot water bath (until the sugar dissolves), and beat until it iwhite and foamy. (I place it directly on the heat actually...) Alternate between adding the Step 2 tea and the vegetable oil, and keep beating..
6. Add in the combined and sifted D. ingredients, and mix with large circular motions using an whisk. Add the tea leaves from Step 3, and blend them in evenly..
7. The batter is ready once it is no longer floury and it has blended together nicely as shown in the photo..
8. Add 1/3 of the meringue from Step 4, and use a whisk to fold in the mixture..
9. Add the remaining meringue to Step 8, and roughly stir with a rubber spatula..
10. Mix it by scooping it up from the bottom without kneading it. This is what the batter should look like after mixing..
11. Pour the dough in starting from the back of the chiffon mold. If you do it like this, then the batter will spread out smoothly..
12. After pouring in all of the batter, lightly remove the air bubbles. Drop it several times against a surface without letting the batter pour out and while keeping the mold steady..
13. Bake in an oven preheated to 170ºC for 40 minutes. Flip the mold upside down and let cool..
14. After it has cooled, seal it up in a plastic bag to prevent it from drying out..
15. After it has cooled completely, stick a palette knife between the mold and the cake, and separate the cake from the mold. Cut into your preferred portions..
16. Done! Here's a tea-scented chiffon cake. Enjoy by mixing the leftover tea together with heavy cream..

Chiffon is traditionally made much like an angel food cake, with sugar added to the egg whites in careful additions to make an extra-foamy meringue, while the egg yolks are whisked into a thick batter with water, oil, and flour. Directions: Sift the flour and baking powder, set aside. In a mixing bowl, add in the egg yolks, sugar, vanilla extract, vegetable oil and milk. Beat with a hand whisk until combined and sugar has dissolved. Add the sifted flour into the yolk mixture.

Terima kasih telah membaca resep yang tim kami tampilkan di halaman ini. Besar harapan kami, olahan Moist and Airy Black Tea Chiffon Cake yang mudah di atas dapat membantu Anda menyiapkan makanan yang menarik untuk keluarga/teman ataupun menjadi inspirasi untuk berjualan makanan. Selamat mencoba!

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