The Count's red tea pound cake
By VicentaLakin
The Count's red tea is extracted from milk and smells delicious. The production methods were applied in fluffy conditions. The yolk is separated from the protein, making the pound cake softer
Recipe Recommendations
- milk fragrance
- baking
- an hour
- simple
Steps for The Count's red tea pound cake
1
Smash the tea leaves and soak them in milk。
2
Heated after immersion, boiled to evaporation。
3
Butter softened and then sugar powdered。
4
Add egg yolk in a row, and keep going。
5
Put the previously cooked tea in butter, with simple mixing。
6
In protein, add sugar to 8 for distribution。
7
Add half the protein cream to the butter paste and mix it evenly。
8
Low powder is mixed with pollen, sifted into butter paste and evenly mixed。
9
Add the remaining protein cream to the butter paste and mix it evenly。
10
Put a piece of oil paper in a bag of butter, a 21-cm cm cake mold。
11
Squeeze butter paste into the mold。
12
The oven is 180 degrees baked for 35 minutes, and the temperature and time must feel the temper of the oven increases or decreases as appropriate。The Count's red tea pound cake Make Tips
One, milk and red tea must be soaked and warmed up, and the water must be boiled to two, but the butter must be softened, but not overstretched. I'm looking forward to talking to you