用半瓶淡奶油做出了，巨好吃伯爵紅茶蛋糕！

用半瓶淡奶油做出了巨好吃伯爵紅茶蛋糕！！|||今天分享的是清新不膩的伯爵紅茶蛋糕哦，茶香濃郁，綿潤細膩❗️家裡有戚風活底模具的收藏這個教程就好啦❤等你們交作業哦～

💛食材💛

雞蛋3個

淡奶油120克

低筋麵粉55克

細砂糖40克

紅茶粉2克

檸檬汁數滴

💛做法💛

1⃣️淡奶油+蛋黃攪拌均勻，篩入低筋麵粉攪拌至順滑，再加入紅茶粉攪拌均勻

2⃣️蛋清+檸檬汁，細砂糖分3次加入打發至圖中的小彎鉤狀

3⃣️取1/3蛋白加入蛋黃糊中翻拌均勻，再倒回剩餘蛋白霜中翻拌均勻

4⃣️6寸活底戚風模具提前包一層錫紙，將麵糊倒入模具中，送入提前預熱好的烤箱中下層上下火140度30分鐘轉上火155下火150度30分鐘（烤盤中放溫水，水浴法做出來更柔潤綿密）

5⃣️烤好的蛋糕取出輕震兩下震出熱氣，溫熱時脫模即可（冷藏後更好吃！）

I made a delicious Earl Grey tea cake with half a bottle of whipped cream!! ||| Today I am sharing a refreshing and non-greasy Earl Grey tea cake, with a rich tea aroma and soft and delicate texture. If you have a chiffon removable bottom mold at home, just follow this tutorial❤ Waiting for you to hand in your homework~

💛Ingredients💛

3 eggs

120g whipped cream

55g low-gluten flour

40g granulated sugar

2g black tea powder

A few drops of lemon juice

💛Method💛

1⃣️ Whip cream + egg yolk and mix well, sift in low-gluten flour and mix until smooth, then add black tea powder and mix well

2⃣️ Egg white + lemon juice, add granulated sugar in 3 times and beat 3. Add 1/3 egg whites to the egg yolk paste and stir evenly, then pour it back into the remaining meringue and stir evenly. 4. Wrap a 6-inch loose-bottom chiffon mold with a layer of tin foil in advance, pour the batter into the mold, and put it into the preheated oven at 140 degrees for 30 minutes on the lower and middle layers, then turn to 155 degrees for 30 minutes on the upper and lower layers, and 155 degrees for 30 minutes on the lower and upper layers (put warm water in the baking pan, the water bath method makes it softer and denser) 5. Take out the baked cake and shake it twice to shake out the heat, and remove it from the mold when it is warm (it tastes better after refrigeration!)