Chinese Food
Perfect afternoon tea hand marked black tea pound cake
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Although he is not a qualified baking player, he has been in the baking circle for a long time. I've tried many desserts, but I've never made a pound cake. There is a big piece of butter in the refrigerator. I'm afraid it will last too long. I want to use it quickly. Finally, I decided to start weighing cakes. The method is really simple. But when the cake is put into the oven, the smell of tea is really intoxicating. Cut a piece of cake with the right oil return. Make a cup of American or black tea. Bask in the warm sun. It's full-bodied tea fragrance. The taste of the tea is instant. It's really beautiful. Life is bitter or sweet. It's not what we want it to taste
Cooking ingredients
Cooking Steps
Step1:Cut the butter into small pieces and soften at room temperature until the fingers can poke holes. Beat butter smoothly at low speed. Add sugar powder twice. Beat until the volume is fluffy and the color is ligh
Step2:Break up the egg mixture. Beat it into butter four or five times. Beat well each time, then add the egg mixture. Do not over beat.
Step3:Put all the egg liquid into the butte
Step4:Add the hand marked black tea powder that has been grinded. Stir evenly. Preheat the oven at 165 °.
Step5:Sift in low gluten powder and baking powder. Stir until there is no dry powder.
Step6:Put the cake paste into the oiled paper mold. Finish the surface and shake it slightly. My mold size is mouth - length 20.5 * width 9.5 height - 6 bottom - length 18.5 * width
Step7:Take out the middle and lower layers of the oven and bake for about 20 minutes. Use a knife to cut in the middle. Put it in the oven and bake for about 30 minutes. Once again in the oven, you can cook the sugar water. Add sugar to the water. Cook over low heat until all sugar is melted (preferably in a slightly smaller container). Let cool.
Step8:Brush sugar water for demoulding when it's hot. Do not let the corners fall. When it's warm enough, wrap it with plastic wrap and refrigerate it for oil return. (after 2-3 days of oil return, the taste is very moist.
Cooking tips:1. Butter must be softened in place. Otherwise, it's not easy to get rid of. It will separate oil and water after a little beating. 2. I use hand marked black tea powder (it needs to be ground again). Ordinary black tea powder can also be replaced by the same amount. 3. Return the eggs to room temperature for reuse. When adding egg yolk and sugar powder, stir well before adding. 4. The shell of the newly baked pound cake will be a little hard, so you must brush the sugar water and wait for the oil to return. The taste is the best. There are skills for making delicious dishes.
