Q1: Can I use a different type of oil instead of corn oil?
A1: Yes, you can use a light-flavored oil like canola or vegetable oil as an alternative.
Q2: What’s the purpose of adding white vinegar to the egg whites?
A2: White vinegar helps to stabilize the egg whites, allowing them to whip up better and hold their structure in the cake.
Q3: Is it necessary to use low-gluten flour?
A3: Yes, low-gluten flour is essential for a soft and fluffy chiffon cake texture. You can substitute it with cake flour if needed.
Freshly Brewed Milk Tea Chiffon Cake
Notes
Ingredients:
- Corn oil: 25g
- Tea bags: 3 bags (total 6g)
- Milk: 80g
- Salt: 1g
- Low-gluten flour: 43g
- Eggs: 3
- White vinegar: 2g
- Fine sugar: 35g
- Brew 2 tea bags with 80g of milk. Let the milk tea cool.
- Mix 45g of the prepared milk tea with corn oil and salt, then whisk until thick and emulsified.
- Sift in the low-gluten flour and add the contents of 1 tea bag, mixing evenly.
- Separate the egg yolks and add to the batter, placing egg whites in another clean bowl.
- Mix the egg yolks with the batter until smooth and set aside.
- Add white vinegar and fine sugar to the egg whites.
- Whip the egg whites until they form medium-stiff peaks.
- Fold 1/3 of the meringue into the batter gently.
- Pour the batter back into the meringue bowl and fold together with a spatula in a 'J' motion.
- Pour the batter into the mold from a height of 30cm, leveling the surface and shaking lightly to release large air bubbles.
- Bake on the lower rack of the oven for 45 minutes. For the last 10 minutes, increase the lower heat to 150°C.
- After baking, shake the mold lightly and invert to cool completely before unmolding.
- Calories: Varies depending on serving size
- Rich in carbohydrates and proteins
- Contains antioxidants from the tea
