Making Strawberry Black Tea Chiffon Cake | feat. How to icing ch
It's fragrant and moist. It's soft and refreshing...It's not that sweet, so it's a cake that everyone likes. And this time, I filmed the chiffon cake icing in detail, so make sure to watch it! I hope icing will help those who have difficulty in their daily lives.
4 serving
Within 999 minutes
안젤라베이킹
Ingredients
  • Eggs
    70g
  • Sugar
    20g
  • Water
    50g
  • black tea
    15g
  • Water
    100g
  • Cooking oil
    60g
  • Soft flour
    100g
  • Baking powder
    1ts
  • egg
    180g
  • Sugar
    90g
  • black tea
  • whipped cream
    100g
  • whipped cream
    300g
  • Sugar
    25g
  • Water
    100g
  • Sugar
    50g
  • Strawberry
    suitably
Video
Cooking Steps
STEP 1/21
Spray the chiffon mold with a sprayer.(You don't need to spray it, but if you spray it, it falls off the mold better.)
STEP 2/21
Boil water A in a pot, turn off the heat when it boils and add Earl Grey.
STEP 3/21
Add the tea and mix well
STEP 4/21
Add cold water B, cover, and strain it 15 minutes later.
STEP 5/21
Put the yolk and sugar in a bowl, whisk well, and mix with vegetable oil.
STEP 6/21
Sieve Earl Grey and mix with water.
STEP 7/21
We put whipped cream A in the tea residue, wrap it, and age it in the refrigerator. (Black tea cream base)
STEP 8/21
This base is used by aging in the refrigerator for at least 2 hours and up to a day.
STEP 9/21
Sift together the flour and baking powder and mix.
STEP 10/21
Add meringue with white and sugar B and mix with 6 dough.
STEP 11/21
Add only 1/3 of the meringue and whisk thoroughly.
STEP 12/21
Add the rest of the meringue and mix well with a spatula so that the bubbles do not die.
STEP 13/21
Pour 70% of the dough into a mold and bake in a 170 degree oven for 50 minutes.
STEP 14/21
When it's done, turn the mold upside down and cool it down for more than 5 hours and separate it from the mold.
STEP 15/21
Prepare strawberries by dividing them into a few pretty stalks, whole strawberries, and half strawberries.
STEP 16/21
Sift the base mixed with cream A in the remaining tea leaves from the chiffon cake. Mix whipped cream B with the remaining tea leaves, strain it through a sieve, and press the tea leaves to completely remove the extra cream.
STEP 17/21
Add sugar and whip.
STEP 18/21
Cut it in half.
Mix water and sugar 2:1 and bring to a boil and apply cooled syrup.
STEP 19/21
Sand the cream, and icing it.
STEP 20/21
Cut the mousse band and pattern the sides.
STEP 21/21
Fill the middle hole of the chiffon cake with half strawberries and decorate it.
It's for two chiffon frames. To make it really high, I put more than 80% of the dough in one mold. It's usually two pieces high, so the other one came out very low. I think you can adjust the amount after watching the video!
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