Wednesday, August 3, 2016

玫瑰奶茶戚风蛋糕 Rose Milk Tea Chiffon Cake





















玫瑰奶茶

材料 :

玫瑰  10克
红茶包  2个
清水  60克
牛奶   30克


做法:

1. 在一个小锅中倒入清水煮滚,加入玫瑰煮约5分钟,熄火。

2. 加入茶包浸泡,倒入牛奶搅拌均匀



玫瑰奶茶戚风蛋糕

材料 : 16cm 中空戚风圆模

蛋黄  3个
玉米油  30克
玫瑰奶茶  45克
低筋面粉  50克


蛋白  3个
细砂糖  45克


做法 :

1. 蛋黄玉米油和玫瑰奶茶,用打蛋器搅拌均匀。
2. 筛入低粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。

6. 将面糊倒入戚风模,敲出气泡。
7. 放进预热180度的烤箱,烤30分钟至熟。
8. 出炉倒扣,待凉。




Rose Milk Tea

Ingredients :
 
10g dried rose buds
2 tea bag
60g water
30g milk


Method :

1. Add water into a small pot and bring to boil,add rose buds and cook for 5 minutes,turn off the heat.
2. Add in tea bag and steep,pour the milk and stir well.


Rose Milk Tea Chiffon Cake

Ingredients: 16cm chiffon mould 

3 egg yolks
30g corn oil
45g rose milk tea
50g cake flour


3 egg whites
45g castor sugar


Method 

1. Combine egg yolks with corn oil and rose milk tea in a mixing bowl.
2. Sift in cake flour,mix well,set aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter. 
6. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 180C for 30 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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