[black tea pound cake](hong cha pang dan gao )

[black tea pound cake]

Introduction:

"Pound cake originated in England in the 18th century. At that time, there were only four equal ingredients for a pound of cake: a pound of sugar, a pound of flour, a pound of eggs and a pound of butter. Because each material accounts for 1 / 4, so spread to France, similar cake is also called quarter cake. This cake is super simple, novice baking can easily handle, and delicious without reducing points, the most important thing is that the four main materials are the same, easy to remember and easy to do

Production steps:

Step 1: put the black tea into the cup and soak it in boiling water for a while. Take only 5ml of black tea and drink the rest. Then take out the black tea bag

Step 2: melt butter into liquid, add sugar and mix well

Step 3: add the egg mixture and mix well

Step 4: tear up the black tea bag, pour the tea residue into the butter and egg mixture

Step 5: add 5ml black tea

Step 6: add low gluten flour and mix well

Step 7: mix into a thin batter

Step 8: pour 2 / 3 of the batter into each egg tart mold, put it into the preheated oven at 200 ℃ and heat it up and down for about 8-10 minutes until the surface is golden with small cracks

Materials required:

Low gluten flour: 50g

Black tea bag: 1 bag

Black tea: 5ml

Butter: 50g

Egg: 50g

Fine granulated sugar: 50g

Boiled water: appropriate amount

Egg tart mold: 6 pieces

Note: 1: this cake depends on baking at high temperature to make the cake expand, but the time should not be too long. It can be roasted until the surface is golden. 2: black tea can also be replaced with other ingredients, which are also delicious. 3: there is no need to stir it gently like other cakes, just mix the mixed raw materials well

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Hong Cha Pang Dan Gao