O(∩_∩)O~ I always think that Earl Grey is especially suitable for dessert. Once the black tea can be greasy, the special aroma of black tea gives the dessert a more heavy taste. The gas is controlled as a black tea. A black tea hurricane. After thinking about it, I still use milk and black tea to match it. So this hurricane is called Earl's milk tea hurricane, not the Earl Grey tea hurricane. The formula is self-contained, referring to the black tea hurricane practice in "Super Q Run hurricane", and comprehensive My own understanding, the finished product is the same as I expected, the taste is moist, but there is nothing to eat, black tea is evenly distributed in the cake, the tea is overflowing, the aftertaste is endless, very satisfied. ————萌萌哒分线———— This material has been specially added to this material. In fact, the role of salt in desserts is very small and delicate. Adding a small amount of salt can taste the dessert. If you do a hurricane in the future, you can add a drop of salt. The formula is suitable for 17cm ordinary, 18cm ordinary or 17cm high hollow mold. Everyone is curious about what hollow mold is used. Deliberately, I have two hurricane molds. The shallow well is 17cm hollow and 17cm high and hollow. The heightened 4 eggs can fully cover the mold. If it is normal, it is a big headshot. 18cm hollow, 4 eggs can be fully modeled, so these are all common prescriptions. In the case of a round mold, 2 eggs are 6-inch squares, and 4 eggs are 8 inches. They are all flat molds, so be careful to use large eggs. References: [Super Q Runfeng's [Black Tea Hurricane] practice] https://www.xiachufang.com/recipe/1085578/In addition to the hollow hurricane demoulding off the mold, everyone see here: [How to take off the hollow hurricane The practice of the model] https://www.xiachufang.com/recipe/101773712/
I am using the Dilma Earl Black Tea Tea Bag for the black tea snack. This Sri Lankan brand is very famous, the price is moderate, the dessert is not heartbreaking, and it tastes great. Recommend one.
Preparation: (1) Protein and egg yolk are separated, and the protein tray is placed in a cold room for use. (2) Low powder + salt is sieved twice for use. (3) Pour the milk into the pot, boil it to a slight boiling, that is, the state of the small bubble on the side of the pot, do not cook, prevent the water inside the milk from evaporating too much, causing the egg yolk batter to be too dry. Rip the black tea bag, add all the black tea to the milk, cover it, and rub it for about 3 minutes. Get the milk tea solution in the picture, then open the lid and cool it for later use. Be sure to cool to room temperature before use. Don't worry. Specifically, the cooled milk tea liquid (including black tea crushed) weighs 85g together.
I still use the post-egg method for this hurricane. I believe everyone knows the convenience and benefits of the post-egg method. The cooled milk tea liquid (including black tea powder) and salad oil are poured into a container, stirred by hand and emulsified.
Sift into the low powder, draw a word on the manual egg beater, mix it to the state without dry powder. Remember not to draw a circle and avoid ribbing. (It’s like this, it’s like this!)
Add all the egg yolks to the batter in one go and mix them by hand. If there are particles, use a spatula to get a fine egg yolk paste. Put it aside. (This is the so-called after-beat method)
Start preheating the oven and set it to 170 degrees. Protein plus a few drops of lemon juice, added sugar three times, first high speed and then low speed to neutral foaming state, mentioning the egg head is a small hook. (Today, I accidentally lost my mind and sent it to dryness. It doesn't matter, it is beautiful, it is a little bit worse.)
Mix the protein cream and egg yolk paste three times. For the first time: Take 1/3 of the meringue to the egg yolk paste and mix by hand.
The second time: take 1/3 of the protein cream into the egg yolk paste basin, and mix it evenly with a spatula. When cutting the mixture, be careful to use a rubber squeegee to thoroughly mix from the bottom to prevent the egg yolk paste from remaining on the bottom of the basin. The picture is the second time it looks good.
For the third time: Pour the egg yolk paste into the remaining meringue basin and continue to mix evenly with a spatula.
The batter should be thick, delicate and not defoamed.
Pour the batter from the height into the grinder, and let the batter naturally spread about 80%. (I used a shallow well 17cm to increase the mold, so the batter is only about 60%)
Before entering the furnace, use a small demoulding knife to smooth the bottom along the bottom, evenly distribute the batter orientation and de-bubble, and try to make the surface flat.
Large bubbles appear before entering the oven. The oven is preheated to 170 degrees, and the middle and lower layers are around 45 minutes. (The upper surface is colored and the tin foil is covered in time. If it is burnt, the skin is thick or hard, it is not good.) Especially, if the round mold is baked, remember to cool down, 140-150 degrees about 55 minutes. Insert the cake with a toothpick instead of a chopstick. It's fine without a wet batter.
The heat was shaken off, and the buckle was immediately turned off. After it was completely cool (usually I put it all night, demolished the next day), I touched it by hand. After the mold release, slice it and enjoy it~ the tea is full of fragrance, it is soft and delicious, and it can't stop.
This hurricane is specially reminded: 1. Recommended after the egg method. The so-called egg method is to add the egg yolk when making the egg yolk paste, so that the whole egg yolk paste has a better emulsifying effect, and the egg yolk paste is more delicate, so the finished product is more delicate. 2, milk tea must be cooled to room temperature and reuse, remember. 3, do not use the non-stick mold! ! ! Taboo.