Tea-coloured cake
By VicentaLakin
When it's cold, I miss pound cake, but I'm afraid it's sweet. This time it's made of a cup of tea-colored cake, which eats up, the entrance is sweet, and the fresh smell of tea is on. This winter, with it, warm. The formula can be a decent six-cup Fernant Snow Model。
Recipe Recommendations
- unsalted butter 70g
- sugar 80g
- whole egg liquid 90g
- low-gluten flour 100g
- baking powder 2g
- matcha powder 5g
- hot water 15g
- honey red bean 30g
- powdered sugar 30g
- water 5g
- coconut appropriate amount
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Tea-coloured cake
1
Butter early room temperature softens to the point where a hole can easily be inserted with a finger. Start the egg-pumper and even the butter。
2
The first half of the fine sugar, the turn-off, the full smudge, the second half of the fine sugar, went up until the butter was light, about twice as high, and the color was white。3
Eggs scattered, added to butter paste three times, with a low-speed swing and even
4
On each occasion, it is required to stir up to full parity before adding the next egg fluid and to remember from time to time, using razors to mix the unholy butter on the edges。
5
Low-banded flour and powdered powder are sifted into butter paste and evenly mixed with razors。
6
TEA POWDER A IS ADDED TO THE HOT WATER AND MIXS IT INTO EVEN TEA SAUCE。
7
The pasta was divided into two pieces on average, one of which was mixed with a razor。
8
Both pasta are in a flower bag and bean beans are ready。
9
Scrambled the tea paste evenly into the mould, with a scrape。
10
Put the bean on and press them gently。
11
Squeeze into the plain pasta and wipe it with a razor。
12
Send it to the preheated oven, up and down to 170°C, mid-level, 33 minutes baked, and the whole cake is colored。
13
THE DECORATIVE PART, WHICH WILL BE EVENLY MIXED WITH TEA B, SUGAR POWDER AND WATER, WILL BE FILLED IN A BOUQUET。
14
Squeeze the flowers on the face of the cake, so that's it。Tea-coloured cake Make Tips
If the eggs are removed from the refrigerator, they will not be added to the butter paste until they are returned to room temperature. 2. The timing and temperature of the baking are for reference purposes only and are to be adjusted according to their own ovens. 3. The made pound cake is a little colded and wrapped in a membrane and kept in the shade。