STEP 1/24
Prepare the ingredients
STEP 2/24
Boil two Earl Grey tea bags in hot milk (approximately 10 minutes)
STEP 3/24
Add 35g of sugar to two eggs and whisk
STEP 4/24
Stir in grape seed oil little by little
STEP 5/24
Grind an earl grey tea bag finely
STEP 7/24
The smell is already amazing
STEP 8/24
Pour in the previously brewed warm milk tea and stir in the batter
STEP 9/24
I dipped my finger in it and found out that Earl Grey's milk jam is gone
STEP 10/24
Put the dough aside for a while. Make meringue with egg whites.
Turn the hand mixer and add sugar when it becomes foamy. Mix continuously
STEP 12/24
It's a success if it doesn't spill over your head.
You must hold it above your head. That's how it looks cool.
STEP 13/24
Mix the meringue little by little into the previous batter
Don't mix them all, just leave a little. (Reason will be explained later)
STEP 14/24
Mix with care to keep the volume alive
STEP 15/24
Put the dough in an oiled rice bowl, hit it hard, and heat it for 40 minutes using the multi-purpose steam function
STEP 16/24
Chiffon cake needs to have a hole in the middle
STEP 17/24
It's a bit rough
The scent of milk tea and its moist taste. It's amazing
STEP 18/24
The meringue that I made with the white
Mix mascarpone cheese in a 1:1 ratio.
Mascapone cream cheese frosting is done.
STEP 19/24
Spread it on the cake
STEP 20/24
Chew, chug, chug, chug, chug, chug, chug, chug
STEP 21/24
Sprinkle with cocoa powder
I thought cinnamon would go well with it, so I sprinkled it with it
STEP 22/24
I wonder if I shouldn't have sprayed it
STEP 23/24
Just a little bit
You look sloppy, but it's okay
STEP 24/24
I don't usually compliment him
The cold bridegroom is delicious.
Hooray