【ロイヤルミルクティーシフォン】〜バズった絹どけシフォンアレンジ💕💕〜

Good evening, this is Moka 😆 The year is almost over ❤️❤️ Today, I made the 7th installment of #TomoChiffon, a Royal Milk Tea Chiffon 👍👍 I put in Earl Grey tea leaves and strong brewed milk tea, so it has a strong tea aroma and is incredibly delicious ♪ It melts in your mouth so be careful not to eat too much 😎⭐️⭐️ It's easy to make, so please give it a try 🙈💓 ------------------------------------------ ○Royal Milk Tea Chiffon [17cm diameter chiffon mold] Egg yolk 70g 15g granulated sugar 45ml light sesame oil (salad oil can be used) 35g water 35g milk 3 bags of Earl Grey tea (6g) 90g plain flour 150g egg white 60g granulated sugar Bake at 170-180 degrees for 30 minutes. [20cm diameter chiffon mold] 120g egg yolk 30g granulated sugar 80ml salad oil 60g water 60g milk 150g plain flour 5 bags of Earl Grey tea (10g) 250g egg white 100g granulated sugar Bake at 170-180 degrees for 35-40 minutes. ○Preparation Remove the tea leaves from one bag of black tea. To be mixed into the batter (2 bags for 21cm mold) Sift the plain flour. ・Preheat the oven to 170-180 degrees. ----------------------------------------------- ○How to make ①Make strong milk tea. Put water and milk in a pot and heat until just before boiling. Turn off the heat, add black tea (tea bags), cover and let steep for about 4 minutes. Remove the tea bags and let cool. (Use 2 bags of tea leaves for a 17cm mold, 3 bags for a 20cm mold) →Mix the rest into the batter! Adjust the amount of milk tea to 60g for a 17cm mold and 100g for a 20cm mold. →Add milk if the amount is not enough. ②Add egg yolks → granulated sugar → oil → royal milk tea → cake flour → Earl Grey tea leaves in that order, mixing each time. ③Make meringue. Add granulated sugar in 3 batches and whisk until peaks form. ④ Add the meringue to the egg yolk mixture in three batches and mix. Pour into a chiffon cake mold. ⑤ Bake in an oven preheated to 170-180°C. ⑥ Cool upside down on a cup or similar. Remove from the mold. ----------------------------------------------- [Chiffon type with a diameter of 17 cm] Egg yolk 70g Granulated sugar 15g Salad oil 45ml Water 35g milk 35g Cake flour 90g Egg white 150g Granulated sugar 60g Earl Gray Tea Bag 3 bags (6g) Bake in a preheated oven at 180 degrees for 30 minutes [Chiffon type with a diameter of 20 cm] Egg yolk 120g Granulated sugar 30g Salad oil 80ml water 60g milk 60g Soft flour 150g 5 bags of Earl Gray tea bags (10g) Egg white 250g Granulated sugar 100g Preheated oven at 180 degrees for 35-40 minutes ○ Preparation ・For one bag of black tea, remove the tea leaves from the tea bag. For mixing into dough (2 bags for 21cm mold) ・Sift plain flour. Preheat oven to 170-180 degrees. -------------------------------------------------- -------------------------------------------------- ~ How to make ~ (1) Make strong milk tea. Put water and milk in a saucepan and heat until just before boiling. Turn off the heat, add black tea (tea bag), cover and steam for about 4 minutes. Remove the tea bag and leave to cool. (The amount of tea leaves is 2 bags for 17cm type and 3 bags for 20cm type) → rest is mixed into the dough! The amount of milk tea is 60g for the 17cm mold. The 20cm model is adjusted to 100g. If the → is not enough, add milk. (2) Mix egg yolk→ granulated sugar→ oil→ royal milk tea→ plain flour→ and Earl Gray tea leaves in that order. (3) Make meringue. Add granulated sugar in 3 divided doses. Whisk until the horns bend loosely. (4) Add the meringue to the yolk dough in three batches and mix. Pour into chiffon cake molds. (5) Bake in an oven preheated to 170-180 degrees. (6) Cool upside down on top of a cup. Unmold. -------------------------------------------------- -------------------------------------------------- 00:00 Opening 00:28 Introduction of ingredients 01:22 Egg yolk dough 03:55 Meringue 08:20 Removal by hand 09:38 Tasting