Oil-free Raspberry Dragon Fruit Tea Chiffon

I have always loved collecting ctlin's oil-free series, this time based on her milk tea sticky rice noodles Qi Feng, I have brought a raspberry dragon fruit fruit tea Qi Feng. Adding sticky rice noodles can make the fat-free Qifeng cake as delicious as the ordinary Qifeng cake. Portion: 17cm hollow mold One original blog address http://blog.sina.com.cn/s/blog_635c78f50100h36u.html

I have always loved collecting ctlin's oil-free series, this time based on her milk tea sticky rice noodles Qi Feng, I have brought a raspberry dragon fruit fruit tea Qi Feng. Adding sticky rice noodles can make the fat-free Qifeng cake as delicious as the ordinary Qifeng cake. Portion: 17cm hollow mold One original blog address http://blog.sina.com.cn/s/blog_635c78f50100h36u.html

Material

yolk 4
sugar 20g
Twining Raspberry Dragon Fruit Tea Tea Bag 2 bags
water 60g
rum 10ml
milk powder 15g
Sticky rice 40g
Low powder 35g
protein 4
sugar 35g

Brew 1 tea bag with 60g hot water and let cool

Beat egg yolks and sugar until whitish, then add cold fruit tea and stir the rum. Add the sifted low powder, sticky rice flour, milk powder and mix well, then add a bag of tea bags and stir well.

Beat egg whites and sugar until 8 points

Add 1/3 egg white paste to egg yolk paste, mix well, then pour in egg white paste and mix well

Bake at 170 degrees for 30-40 minutes. When it reaches 15 minutes, take it out and use a knife to cut out 4 marks. Such a chiffon cake will bake more beautiful cracks.

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