伯爵红茶戚风蛋糕 Earl Grey chiffon cake

食谱 ingredient：
90g 牛奶 milk
4 伯爵红茶包 earl grey tea bags
60g 玉米油 corn oil
6 蛋黄 egg yolks
120g 低粉 self- raising flour
1 伯爵红茶包 earl grey tea bag
6蛋白 egg whites
100g 细砂糖 sugar
牛奶加热，茶包浸泡
加入玉米油搅拌至乳化
加入蛋黄拌匀
加入低粉，伯爵红茶包拌匀
蛋白打发，分三次加入细砂糖打发至小弯勾
分1/3蛋白至蛋黄糊中拌匀
拌匀后再将蛋糊加入蛋白中拌匀
倒入22cm戚风模具
预热烤箱150 °C 45分钟 转180 °C 10分钟
倒扣放凉
Heat the milk and soak the tea bag
Add corn oil and stir until emulsified
Add egg yolk and mix well
Add self-raising flour and Earl Grey tea bag and mix well
Beat the egg whites and add sugar three times and beat until small curves
Add 1/3 of the egg whites to the egg yolk paste and mix well
After mixing well, add the egg yolk paste to the egg whites and mix well
Pour into a 22cm chiffon mold
Preheat the oven to 150 °C for 45 minutes and turn to 180 °C for 10 minutes
Invert and let cool
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