奶茶蛋糕︱低糖無奶精，無珍珠的健康蛋糕 Milk Tea Chiffon Cake

做了幾次蒸蛋糕後，今天我們來烤一個戚風蛋糕吧。這是一款低糖無奶精，甚至沒有珍珠的奶茶蛋糕。蛋糕的口感非常鬆軟，茶香味也很濃鬱，喜歡的朋友一起跟小豪學起來吧。

After making a few steamed cakes, let's bake a chiffon cake today. This is a milk tea cake with low sugar, no creamer, or even pearls. The taste of the cake is very soft, and the tea aroma is also very strong. If you like it, let's learn it with Xiaohao.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
配方：（適合6寸戚風模具）
紅茶粉。。。 10g	5g	20g
熱水。。。 50g	25g	100g
涼粉丁。。。 150g	75g	300g
黑糖。。。 20g	10g	40g
雞蛋（小）。。。 3個	1.5個	6個
玉米油。。。 30g	15g	60g
低筋麵粉。。。 50g+30g***	25g	100g
全脂奶粉。。。 30g	15g	60g
細砂糖。。。 40g	20g	80g
塔塔粉。。。 1g（可用2g白醋代替）	1g	4g

***30g低筋麵粉是用來調整麵糊濃稠度。不一定要加30g，請根據你麵糊的狀態來調整。視頻中有說明瞭怎樣才是適合的濃稠度。	15g	60g

配方：（適合8寸戚風模具）
紅茶粉。。。 20g	10g	40g
熱水。。。 100g	50g	200g
涼粉/仙草丁。。。 300g	150g	600g
黑糖。。。 40g	20g	80g
雞蛋（小）。。。 6個	3個	12個
玉米油。。。 60g	30g	120g
低筋麵粉。。。 100g+50g***	50g	200g
全脂奶粉。。。 60g	30g	120g
細砂糖。。。 80g	40g	160g
塔塔粉。。。 2g（可用3g白醋代替）	1.5g	6g

***30g低筋麵粉是用來調整麵糊濃稠度。不一定要加30g，請根據你麵糊的狀態來調整。視頻中有說明瞭怎樣才是適合的濃稠度。	15g	60g
Formula: (suitable for 6 inch chiffon mold)
Black tea powder. . . 10g	5g	20g
Hot water. . . 50g	25g	100g
Diced grass jelly. . . 150g	75g	300g
Brown sugar. . . 20g	10g	40g
Eggs (small). . . 3 pcs	1.5pc	6pc
Corn oil. . . 30g	15g	60g
Low-gluten flour/cake flour. . . 50g+30g***	25g	100g
Full cream milk powder. . . 30g	15g	60g
Caster sugar. . . 40g	20g	80g
Cream of tartar. . . 1g (2g white vinegar can be used instead)	1g	4g

***30g low-gluten flour is used to adjust the consistency of the batter. It is not necessary to add 30g, please adjust according to the state of your batter. The video shows what is the right consistency.	15g	60g

Formula: (suitable for 8-inch Chiffon mold)
Black tea powder. . . 20g	10g	40g
Hot water. . . 100g	50g	200g
Diced grass jelly. . . 300g	150g	600g
Brown sugar. . . 40g	20g	80g
Eggs (small). . . 6
Corn oil. . . 60g	30g	120g
Low-gluten flour/cake flour. . . 100g+50g***	50g	200g
Full cream milk powder. . . 60g	30g	120g
Caster sugar. . . 80g	40g	160g
Cream of tartar. . . 2g (3g white vinegar can be used instead)	1.5g	6g

***30g low-gluten flour is used to adjust the consistency of the batter. It is not necessary to add 30g, please adjust according to the state of your batter. The video shows what is the right consistency.	15g	60g

製作步驟

奶茶蛋糕︱低糖無奶精，無珍珠的健康蛋糕 Milk Tea Chiffon Cake

見影片

Refer to Video

==================

做法：

1.

紅茶粉加入熱水，泡出茶香。放涼後過濾備用。可選擇性加入一些茶渣增加茶香味。

2.

涼粉/仙草切成丁，加入黑糖浸泡20分鐘入味。 20分鐘後過濾備用。

3.

分離蛋清和蛋黃。蛋黃加入紅茶水，玉米油和黑糖水，充分攪拌至乳化狀態。

4.

篩入低筋麵粉和全脂奶粉。接著根據麵糊的濃稠度添加麵粉，每次10g，直到適合的濃稠度。

5.

蛋白先打至粗泡後加入糖，繼續打至淺紋路後加入塔塔粉，一直打到濕性發泡狀態。

6.

蛋白霜分兩次和麵糊拌勻。拌勻後取出150g和涼粉拌勻，然後倒入模具中，震掉大氣泡。接著把剩下的麵糊也倒進模具中，再次震掉大氣泡。

7.

烤箱150°C烤45分鐘。

8.

蛋糕出爐後馬上震幾下，震掉內部的熱氣，然後倒扣放涼。

9.

蛋糕涼透之後才脫模，享用美味的蛋糕。

practice:

1.

Add hot water to black tea powder. Let cool and filter for later use. Some tea dregs can be optionally added to increase the tea aroma.

2.

Cut the grass jelly into cubes, add brown sugar and soak for 20 minutes. After 20 minutes, filter for later use.

3.

Separate the egg white and egg yolk. Add the black tea water, corn oil and brown sugar water into egg yolk, and stir well until emulsified.

4.

Sift in low-gluten flour and full cream milk powder. Then add flour according to the consistency of the batter, 10g each time, until the consistency is suitable.

5.

Beat the egg whites until coarse foaming, then add sugar, continue to beat until shallow, then add cream of tartar, until the wet foaming state.

6.

Mix the meringue with the batter twice. After mixing well, take out 150g and mix well with grass jelly cube, then pour it into a mold, shake off large bubbles. Then pour the remaining batter into the mold and shake out the big bubbles again.

7.

Bake in the oven at 150°C for 45 minutes.

8.

Shake the cake a few times immediately after it is out of the oven to shake off the heat inside, then let it cool down.

9.

After the cake has cooled down, demold and enjoy the delicious cake.

HaosKitchen 作者

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奶茶蛋糕︱低糖無奶精，無珍珠的健康蛋糕 Milk Tea Chiffon Cake

奶茶蛋糕︱低糖無奶精，無珍珠的健康蛋糕 Milk Tea Chiffon Cake

中等

材料

製作步驟

見影片

Refer to Video

==================

做法：

1.

紅茶粉加入熱水，泡出茶香。放涼後過濾備用。可選擇性加入一些茶渣增加茶香味。

2.

涼粉/仙草切成丁，加入黑糖浸泡20分鐘入味。 20分鐘後過濾備用。

3.

分離蛋清和蛋黃。蛋黃加入紅茶水，玉米油和黑糖水，充分攪拌至乳化狀態。

4.

篩入低筋麵粉和全脂奶粉。接著根據麵糊的濃稠度添加麵粉，每次10g，直到適合的濃稠度。

5.

蛋白先打至粗泡後加入糖，繼續打至淺紋路後加入塔塔粉，一直打到濕性發泡狀態。

6.

蛋白霜分兩次和麵糊拌勻。拌勻後取出150g和涼粉拌勻，然後倒入模具中，震掉大氣泡。接著把剩下的麵糊也倒進模具中，再次震掉大氣泡。

7.

烤箱150°C烤45分鐘。

8.

蛋糕出爐後馬上震幾下，震掉內部的熱氣，然後倒扣放涼。

9.

蛋糕涼透之後才脫模，享用美味的蛋糕。

practice:

1.

Add hot water to black tea powder. Let cool and filter for later use. Some tea dregs can be optionally added to increase the tea aroma.

2.

Cut the grass jelly into cubes, add brown sugar and soak for 20 minutes. After 20 minutes, filter for later use.

3.

Separate the egg white and egg yolk. Add the black tea water, corn oil and brown sugar water into egg yolk, and stir well until emulsified.

4.

Sift in low-gluten flour and full cream milk powder. Then add flour according to the consistency of the batter, 10g each time, until the consistency is suitable.

5.

Beat the egg whites until coarse foaming, then add sugar, continue to beat until shallow, then add cream of tartar, until the wet foaming state.

6.

Mix the meringue with the batter twice. After mixing well, take out 150g and mix well with grass jelly cube, then pour it into a mold, shake off large bubbles. Then pour the remaining batter into the mold and shake out the big bubbles again.

7.

Bake in the oven at 150°C for 45 minutes.

8.

Shake the cake a few times immediately after it is out of the oven to shake off the heat inside, then let it cool down.

9.

After the cake has cooled down, demold and enjoy the delicious cake.

HaosKitchen 作者

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