Embedded Files
Ingredients
Ingredients
Oven Safe Ceramic Pudding Cups: 6 (8oz)
{Caramel }
Granulated sugar: 50g sugar
Water: 15g
hot water: 40g
{Pudding}
Eggs:3
Egg yolk:1
Granulated sugar: 30g
Milk : 300ml（Temperature 60C/140F)
{Ruby Black Tea Chiffon Cake}
Eggs: 2
Vegetables Oil: 30g
Milk:300ml
Cake flour: 30g
Vinger: 2 drops
Granulated sugar: 15g （egg yolk paste）
Granulated sugar: 20g （meringue）
Oven Setting (Water bath baking)
Put water in baking pan
**water needs to be over half the height of the pudding cups******
Bake cake topping 130C (270F): 75~80 minutes
~CafeSIS Organic Tea~
食譜
烤箱安全陶瓷布丁杯：6個(8oz)
{焦糖}
细砂糖:50g
水:15g
熱水:40g
{布丁}
雞蛋:三顆
蛋黃:1個
細砂糖:30g
牛奶:300 ml (60度C)
{紅玉紅茶戚風蛋糕}
紅玉紅茶:3g （磨成粉狀）
雞蛋:2顆 (蛋白和蛋黃分離）
植物油:30g
牛奶:30g
低筋麵粉:30g
醋:2滴
糖 :15g （蛋黄糊用）
糖 :20g （蛋白霜用）
烤箱設定
倒水到烤盤裡面
*****水要記得淹過杯子的一半高度*****
水浴法烘烤布丁蛋糕130度C (270F)烤75~80分鐘
Put sugar and water (15g) in a pot and cook it until the liquid turns brown. (Medium heat)
把糖和15克的煮到顏色變咖啡色
{Caramel }
{焦糖}
When liquid turns brown, pour hot water (40g) in the pot and mix it.
當液體的顏色變成咖啡色，把熱水到進鍋子並混合
{Pudding}
{布丁}
Put all pudding ingredients in a bowl and mix. Sift the pudding's liquid twice.
把布丁的所有食材混和然後過濾兩次
{Ruby Black Tea Chiffon Cake}
{紅玉紅茶戚風蛋糕}
1. Mix egg yolks, milk, and vegetable oil in a bowl.
2. Sift the flour and add it to the egg yolks. Mix well using a zig-zag pattern.
3. Whip the egg whites and add sugar and vinegar. (divide three times) until stiff peaks form.
4. Combine egg yolk and egg white mixture carefully.
蛋黃盆中加入牛奶與沙拉油攪拌均勻
2.將過篩後的麵粉加入蛋黃盆中，以z字形方式攪拌均勻
3. 蛋白先打到有點泡沫後，把糖分三次加入，繼續打發到乾性發泡
4. 再將打好的蛋白加入蛋黃麵糊，以刮刀寫J字形攪拌均勻
Put {Caramel }, {Pudding}, and {Ruby Black Tea Chiffon Cake}
in cups.
把所做好的焦糖，布丁，蛋糕放入布丁杯中。然後放入烤箱
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