Red tea pound cake
By VicentaLakin
The pound cake originated in 18th century England. At that time, there were only four equivalents of cake, one pound of sugar, one pound of flour, one pound of eggs and one pound of butter. Because each material accounts for one quarter, it is transmitted to France, and similar cakes are called a quarter cake. This cake is super simple, freshman bakes easy, and delicious, and most importantly, the four main materials are the same and easy to make
Recipe Recommendations
- low-gluten flour 50 grams
- Black tea bags 1 Pack
- black tea 5ml
- butter 50 grams
- eggs 50 grams
- fine sugar 50 grams
- boiling water appropriate amount
- Egg Tart Mold of 6
- milk fragrance
- roast
- half an hour
- simple
Steps for Red tea pound cake
1
PUT THE TEA IN THE CUP, RUSH INTO THE WATER FOR A MOMENT, TAKE ONLY THE TEA 5ML, DRINK THE REST, THEN REMOVE THE TEA BAG
2
Butter melts into liquids, and it mixes with fine sugar
3
Add scattered egg fluids
4
Rip out the red tea bag and dump the slag in the butter and egg
5
ADD 5ML TEA
6
Add low-banded flour mix
7
It's made of thinner pasta
8
Two-thirds of the pasta in each egg mold, 200 degrees in the preheated oven and 8-10 minutes of fire to the surface with small cracks in goldRed tea pound cake Make Tips
1: This cake relies on high-temperature baking to rise, but do not bake for too long; it is ready when the surface is golden brown.
2: The black tea can also be replaced with other ingredients for an equally delicious taste.
3: There is no need to fold gently as with other cakes; simply mix the combined ingredients evenly.