The Count's milk and tea
By VicentaLakin
It's nice to make a nice milk tea in your stomach - Count's milk cake, a soft, soft, delicate mouth, each of which is the essence of milk tea, unlike all the other glamour bitches. {\bord0\shad0\alphaH3D}
Recipe Recommendations
- eggs of 3
- milk 45 grams
- low-gluten flour 50 grams
- sugar 15 grams
- Earl Black Tea Bag 3 packs
- sweetening
- baking
- several hours
- ordinary
Steps for The Count's milk and tea
1
3 eggs, 45 grams of milk, 30 grams of salad oil, 50 grams of low-banded flour, 15 grams of sugar (emelon), 40 grams of sugar (protein) and 3 packs of Earl's red tea。
2
The red tea pack is insulated in milk for about 10 minutes。
3
Then you add milk to mix evenly, for about two minutes, not too hard to mix, so easily to dent。
4
Scan low-banded flour。
5
And then the slag mixed in the tea bag。
6
Separate the yolk and the nymph。
7
The yellow paste is evenly mixed。
8
Add a little lemonade to the eggnog。
9
At high speed, when fish eyebrows are lifted, sugar is added, and then, at low speed, sugar is added three times in total。
10
The protein is so thin and smooth, it's a little tipping, it's now 180 degrees preheat。
11
One third of the protein is evenly mixed in the yolk paste。
12
And then back to the proteins, evenly and gently。
13
Pour the cake into the chimney mold, fill it with eights and shake it。
14
When the oven is preheated, it will be in the lower middle floor and will be roasted at 180 degrees for about 10 minutes, with the head turned 160 degrees for 40 minutes and a total of 50 minutes。
15
When the time came, the heat came out and the bottle was cold。
16
When the time came, the heat came out and the bottle was cold。The Count's milk and tea Make Tips
This formula is six inches, 45-50 minutes of bakery, and the surface is pressed, and it's ready to be cooked without sand. 2. A full 160 degrees and 50 minutes without too much sand, and at exactly the same temperature as the count's tea bag 3