Red tea chocolate bean pound cake
By VicentaLakin
The pound cakes are wet and dry, cut into a tiny slice, and are better served with coffee and red tea。
Recipe Recommendations
- unsalted butter 100g
- whole egg liquid 100g
- low-gluten flour 100g
- fine sugar 70g
- black tea powder
- boiling water 100g
- baking powder 2g
- Baking chocolate beans 50g
Steps for Red tea chocolate bean pound cake
1
Low-banded flour mixed with powdered powder。2
The tea bag is flushed with water and then removed. The water is put in constant temperature, and it's backed up with the tea bag。3
Butter cut blocks are softened to the extent that room temperature is softened until the finger can easily press a dent。4
Add sugar to softened butter, and use electric shocks in eggs。5
Butter and sugar mixed up into fowl, feathered and white。6
The egg fluid is added to the butter four to five times, each time the egg fluid is added, at a high medium speed until the egg fluid and butter are evenly mixed and added the next time。7
The well-delivered butter is fine and glitter, has light feathers and does not separate。8
the 20g tea liquid was added on two occasions and was completely evenly mixed. the tea bag was torn open and about 2g of washed tea powder and sifted flour were torn into the mix of butter。9
Scratches are rolled up from the bottom and do not draw circles until the flour and butter paste are fully even. Until the face is smooth and smooth。10
The cake was plowed into the oil sheet moulds, and the bubble struck slightly, and the surface was levelled with a razor, creating a slightly higher dent between the two sides。11
The oven chooses the hot wind-baking mode, 170°C preheat, which is accepted, and then puts the mold on the grill, into the middle of the oven, 170°C, or about 23 minutes。12
When the baked cake is removed, the mold is removed and the cooling shelf cooled. When the cake cools to the point where the hand is not hot enough to touch the temperature, it is better to use a brush to fill the face of the cake with a berylli or syrup, wrap the cake with a protective film, and send it back to the fridge for three days。