Cooking Steps

1. 

   Step1:Ginger is washed and broken. Cardamom is broke

2. 

   Step2:Add 250g water to the pot. Bring to a boil over high heat. Add cinnamon rolls, ginger, cloves, star anise and cardamom. Turn to low heat after boiling. Continue cooking for 5 minutes

3. 

   Step3:Add Assam black tea. Keep cooking for 4 minute

4. 

   Step4:Add milk. Bring to a boil again to turn off the hea

5. 

   Step5:Milk tea is filtered with a small sieve. Spices are filtered out. The filtered Indian spice tea is put in a cool place for use

6. 

   Step6:Separate protein from yol

7. 

   Step7:Add corn oil and cool Indian spice tea 75g to egg yolk. Set asid

8. 

   Step8:Beat egg whites with electric beater at low speed until they are blistered. There is a sharp corner when pulling up the beate

9. 

   Step9:Add a third of the fine sugar and continue to mix at medium and low speed. Stir until the sugar dissolves. Pull up the beater and there is a sharp corner

10. 

    Step10:Add one third of the fine sugar again. Stir at medium speed. Stir until the sugar dissolves completely. Pull up the egg white cream with sharp corners

11. 

    Step11:Add the remaining one third of sugar and corn starch for the third time. Continue to mix at medium and low spee

12. 

    Step12:Stir until the sugar dissolves completely. Pull up the beater. The cream has sharp corners. Let stand for two or three minutes

13. 

    Step13:Make egg yolk paste while placing the protein cream. Sift in the low gluten flour in step

14. 

    Step14:Mix with egg cream to make a uniform batter. Do not mix for too long to avoid gluten. Mix quickly and evenly to make the yolk batter ready. Mix the egg cream with egg cream to check whether the egg cream is fine and stable. If it is rough, you can mix it slightly with manual egg cream. When the egg cream is fine and glossy, you can mix the yolk batte

15. 

    Step15:Add the albumen cream into the yolk paste in three times. Mix it evenly every time and add the next time. Use the method of one hand holding a rubber scraper to insert it obliquely into the bottom and then scoop up the other hand to turn the basin. This step should be light and fast. Avoid defoaming

16. 

    Step16:The mixed egg yolk paste is divided into two 6-inch cake molds or one 8-inch cake mold. After installation, fall two or three times on the operating platform. Shake out big bubbles

17. 

    Step17:Preheat the oven 180 degrees. Place the cake mold on the middle and lower layers. Bake for about 40 minutes. After it is out of the oven, drop the cake mold on the operating platform. Buckle it upside down on the baking net. Cool it thoroughly before demoulding

18. 

    Step18:Demoulding can be done by turning the demoulding knife around the edge of the cake mold. If the cake to be plastered is to be demoulded by hand, it is recommended to peel the cake directly. In this way, the cake body will not stick a lot of cake slag. The plastering is easie

19. 

    Step19: