Black tea pound cake recipe-Chinese Food-best chinese food recipes-cooking food

Black tea pound cake

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Pound cake originated in England in the 18th century. At that time, pound cake had only four equal materials: a pound of sugar, a pound of flour, an egg and a pound of butter. Because each kind of material accounts for 1 / 4. So it is spread to France. Similar cakes are also called quarter cakes. In terms of formula, there are two kinds of pound cake in the late 18th century, namely, the whole egg type and the split egg type (see American cake in 1796 in the United States). But even the split egg type does not kill and add all the protein. It is the simplest separate addition method. In that era, there was basically no pastry technology. The weighing was not very accurate. It was basically mixing and stirring. So the cake made was also rough in texture. After hundreds of years of development, baking experts gradually modified the recipe. This kind of heavy oil cake became soft and delicate. In the mid-19th century, the formula proportion of pound cake began to have a greater adjustment. It began to taste

Cooking ingredients

Cooking Steps

Step1:Take the eggs out of the refrigerator. Air them to room temperature. Butter softens at room temperatur

Step2:Beat butter - add sugar powder to butter and stir evenly. Then add egg liquid (add in five times. Stir each time until it is fully integrated and then add again) and beat until it is bulky and white

Step3:Grind tea into powder - add a small amount of low powder to grind tea into powder (because there are too few tea leaves, so add flour to grind together) and use black tea powder. Please ignore this ste

Step4:Put the prepared black tea powder into huilv powder. Add baking powder (the above is mixed powder

Step5:Sift the mixed powder into the butter, mix well, put it into the mounting bag, squeeze it into the mould oven, preheat 170 ° in advance, bake 40 boiling sugar water - 15g of fine sugar and 40g of clear water (the cake with sugar water tastes better and increases the humidity) and take out the sugar water when baking for 20 minutes. Then put it back into the oven and bake for another 20 minutes

Step6:The aroma of the roasted black tea pound cake is overflowing. I can't help but take a sip first. The thick tea fragrance. Wrap the plastic wrap and refrigerate in the refrigerator overnight. The taste of the pound cake after the oil return is better.