Plum red tea pound cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour
- normal temperature milk 140g
- foreign eggs one
- edible oil 110g
- baking soda 5g
- black tea powder 5g
- vanilla essence 5g
- plum the 4
- white sugar 90g
- refined salt 3g
- sweet fragrance
- roast
- several hours
- simple
Steps for Plum red tea pound cake
1
A single egg was inserted, 140 grams of constant milk was poured, and a single hand-plug was used。
2
It then weighs 110 grams of edible oil, 90 grams of sugar, 3 grams of salt, 5 grams of small soda or 9 grams of bubble powder。
3
It's evenly mixed with a manual omelet。
4
(c) Falling into 300 grams of low-band or medium-band powder, evenly mixed with a razor. I'm going to use a hand-plug。
5
Pour in a bottle of vanilla, about five grams。
6
Scaled into 5 grams of red tea and evened with razors。
7
The internal walls of the mold are coated with edible oil, which facilitates demodelling。
8
Falling into the paste, shaking out the bubble。
9
The oven warms up to 200 degrees in advance, 10 minutes。
10
After four plums are washed, cut half, go nuclear。
11
Put the plums neatly。
12
Put it in the oven, fire it up, 200 degrees, roast it for 50 minutes。
13
On the left is 9 grams of powder, on the right is 5 grams of soda。
14
The inner core color of powder is light yellow。
15
Little soda is orange yellow。
16
It's 10-15 minutes after cooling. It tasted better the next day。
17
Once the cake is completely cooled, it's easier to slice the slices, and it's not much of a slag。