奶茶蛋糕︱低糖无奶精，无珍珠的戚风蛋糕 Milk Tea Chiffon Cake【ENG SUB】 скачать в хорошем качестве

奶茶蛋糕︱低糖无奶精，无珍珠的戚风蛋糕 Milk Tea Chiffon Cake【ENG SUB】

做了几次蒸蛋糕后，今天我们来烤一个戚风蛋糕吧。这是一款低糖无奶精，甚至没有珍珠的奶茶蛋糕。蛋糕的口感非常松软，茶香味也很浓郁，喜欢的朋友一起跟小豪学起来吧。 小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，這樣你就不會錯過小豪发布的最新视频~    / @haoskitchen   配方：（适合6寸戚风模具） 红茶粉。。。10g 热水。。。50g 凉粉丁。。。150g 黑糖。。。20g 鸡蛋（小）。。。3个 玉米油。。。30g 低筋面粉。。。50g+30g*** 全脂奶粉。。。30g 细砂糖。。。40g 塔塔粉。。。1g（可用2g白醋代替） ***30g低筋面粉是用来调整面糊浓稠度。不一定要加30g，请根据你面糊的状态来调整。视频中有说明了怎样才是适合的浓稠度。 配方：（适合8寸戚风模具） 红茶粉。。。20g 热水。。。100g 凉粉/仙草丁。。。300g 黑糖。。。40g 鸡蛋（小）。。。6个 玉米油。。。60g 低筋面粉。。。100g+50g*** 全脂奶粉。。。60g 细砂糖。。。80g 塔塔粉。。。2g（可用3g白醋代替） ***30g低筋面粉是用来调整面糊浓稠度。不一定要加30g，请根据你面糊的状态来调整。视频中有说明了怎样才是适合的浓稠度。 做法： 1. 红茶粉加入热水，泡出茶香。放凉后过滤备用。可选择性加入一些茶渣增加茶香味。 2. 凉粉/仙草切成丁，加入黑糖浸泡20分钟入味。20分钟后过滤备用。 3. 分离蛋清和蛋黄。蛋黄加入红茶水，玉米油和黑糖水，充分搅拌至乳化状态。 4. 筛入低筋面粉和全脂奶粉。接着根据面糊的浓稠度添加面粉，每次10g，直到适合的浓稠度。 5. 蛋白先打至粗泡后加入糖，继续打至浅纹路后加入塔塔粉，一直打到湿性发泡状态。 6. 蛋白霜分两次和面糊拌匀。拌匀后取出150g和凉粉拌匀，然后倒入模具中，震掉大气泡。接着把剩下的面糊也倒进模具中，再次震掉大气泡。 7. 烤箱150°C烤45分钟。 8. 蛋糕出炉后马上震几下，震掉内部的热气，然后倒扣放凉。 9. 蛋糕凉透之后才脱模，享用美味的蛋糕。 After making a few steamed cakes, let's bake a chiffon cake today. This is a milk tea cake with low sugar, no creamer, or even pearls. The taste of the cake is very soft, and the tea aroma is also very strong. If you like it, let’s learn it with Xiaohao. Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~    / @haoskitchen   Formula: (suitable for 6 inch chiffon mold) Black tea powder. . . 10g Hot water. . . 50g Diced grass jelly. . . 150g Brown sugar. . . 20g Eggs (small). . . 3 pcs Corn oil. . . 30g Low-gluten flour/cake flour. . . 50g+30g*** Full cream milk powder. . . 30g Caster sugar. . . 40g Cream of tartar. . . 1g (2g white vinegar can be used instead) ***30g low-gluten flour is used to adjust the consistency of the batter. It is not necessary to add 30g, please adjust according to the state of your batter. The video shows what is the right consistency. Formula: (suitable for 8-inch Chiffon mold) Black tea powder. . . 20g Hot water. . . 100g Diced grass jelly. . . 300g Brown sugar. . . 40g Eggs (small). . . 6 Corn oil. . . 60g Low-gluten flour/cake flour. . . 100g+50g*** Full cream milk powder. . . 60g Caster sugar. . . 80g Cream of tartar. . . 2g (3g white vinegar can be used instead) ***30g low-gluten flour is used to adjust the consistency of the batter. It is not necessary to add 30g, please adjust according to the state of your batter. The video shows what is the right consistency. practice: 1. Add hot water to black tea powder. Let cool and filter for later use. Some tea dregs can be optionally added to increase the tea aroma. 2. Cut the grass jelly into cubes, add brown sugar and soak for 20 minutes. After 20 minutes, filter for later use. 3. Separate the egg white and egg yolk. Add the black tea water, corn oil and brown sugar water into egg yolk, and stir well until emulsified. 4. Sift in low-gluten flour and full cream milk powder. Then add flour according to the consistency of the batter, 10g each time, until the consistency is suitable. 5. Beat the egg whites until coarse foaming, then add sugar, continue to beat until shallow, then add cream of tartar, until the wet foaming state. 6. Mix the meringue with the batter twice. After mixing well, take out 150g and mix well with grass jelly cube, then pour it into a mold, shake off large bubbles. Then pour the remaining batter into the mold and shake out the big bubbles again. 7. Bake in the oven at 150°C for 45 minutes. 8. Shake the cake a few times immediately after it is out of the oven to shake off the heat inside, then let it cool down. 9. After the cake has cooled down, demold and enjoy the delicious cake. #奶茶蛋糕 #戚风蛋糕 #低糖健康