Make chrysanthemum bread in a divine oil-free fryer

Make chrysanthemum bread in a divine oil-free fryer
Recipe type: Cake
  • 35 grams of fresh milk
  • 2 grams of earl gray tea, finely ground
  • Grated peel of 1 orange
  • 20 grams of orange juice
  • 30 grams of sugar
  • 10 grams of condensed milk
  • 65 grams of eggs
  • 50 grams unsalted butter, melted
  • 195 – 200 grams of all-purpose flour
– Butter greatly determines the flavor of the cake. You should use unsalted animal butter, do not use margarine such as Tuong An butter.

– Chicken eggs need to be weighed enough, the amount of eggs on top is about more than 1 egg, the remaining eggs are for brushing the cake surface.

– The all-purpose flour I used is from Hoa Ngoc Lan. If you have flour number 13 (bread flour), you can use it, the bread will be a little chewier. If using flour 13, you should add 190 grams of flour first. If the dough is wet, add more later.

– I use earl gray tea leaves that are quite large, so I need to grind them and then sift them through a sieve. If you use tea bags or small tea leaves, skip the step of grinding the tea.

– Use imported yellow oranges for oranges. DO NOT use orange/green orange peel as this will make the cake bitter. Orange peel is not required, but if you have it, the cake will be much more fragrant.


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