Red tea apple cheese pound cake
By VicentaLakin
The sweet apples, the sweets of the red tea, the thickness of the pound cake itself, the perfect combination, the taste! I don't think this cake will get tired even if it's free without coffee or red tea
Recipe Recommendations
- cream cheese 70g
- low-gluten flour 110g
- eggs of 3
- black tea 1/2 tablespoon
- Apple one
- fermented butter 65g
- Aluminum-free baking powder 1/4 teaspoon
- fine sugar
- rum 1 tablespoon
Steps for Red tea apple cheese pound cake
1
(b) Preparation of materials, butter, cream cheese and eggs for early cooling to room temperature, with low-banded flour mixed with powdered powder sifting 2-3 times
2
(b) Soften the butter to the point where it can easily be pressed with the hand, which is smoothed with a razor, and which presents the cream
3
(b) Add softened cream cheese and continue to mix it with a razor to evenly smooth it without particles
4
Add three quarters of fine sugar, and then evenly mixed with tea and tea, and continue to mix
5
(a) Add yolk one by one, each time until the previous one is even with the cream cheese paste
6
(a) Putting a plattered yogurt paste on the side, with a lid and a spare
7
(a) To place protein in another clean, oil-free, water-free basin, with a few lemon juices first, after mixing to a coarse fish eyebrow, and then a quarter of the remaining fine sugar, with a wet hair bubble
8
Preheat oven 190 degrees. (b) Take one third of the distributed protein and add it to the yogurt paste, with a razor or evenly mixed
9
(b) Sift into a dry powder mixture, evenly mixed with a razor
10
The remaining protein cream was added twice, with the same sharpening of the razor
11
Finally, the cake paste should be lean and smooth, and the cake paste can flow like silk after an early razor
12
Put the cake in the mold. If the mold is adhesive, the oil sheet must be applied in advance
13
After the preheat, the mold is sent to the oven, the middle layer, the upper and lower fire, 180 degrees, and baked for 10 minutes. During this period, apples are cut off and a layer of dry powder is spread over the face of the apples
14
After 10 minutes, the mold is removed, the apple blocks are vertically inserted into the cake paste and then sent to the oven, where they continue at 180 degrees and bake for about 20-25 minutes. A layer of tin paper may be added to the surface if the surface is too coloured
15
After the bake, take out the mold. Here you can test it with toothpicks. If the toothpicks are inserted in the cake and there's no attachment, then it's cooked. (a) Demolition of baked cakes, placement on the drying web and brushing rum on the face of the cake while it is hot
16
When it's completely cooled, wrapped in tin paper, sealed and refrigerated, it's better to eat after two days。