Plum black tea pound cake
Step 1 . Add an egg, pour in 140 grams of normal temperature milk, and stir with a hand whisk.
Step 2 . Then weigh 110 grams of edible oil, 90 grams of white sugar, 3 grams of refined salt, 5 grams of baking soda or 9 grams of baking powder.
Step 3 . Stir well with a hand whisk.
Step 4 . Pour in 300g of low gluten powder or medium gluten powder, and mix evenly with a scraper. Stir with a hand whisk until smooth.
Step 5 . Pour in a bottle of vanilla essence with a lid, about 5g.
Step 6 . Weigh in 5g of black tea powder and stir it evenly with a scraper.
Step 7 . Apply edible oil on the inner wall of the mold to facilitate demoulding.
Step 8 . Pour in the batter and shake out big bubbles.
Step 9 . Preheat the oven to 200 ℃ in advance for ten minutes.
Step 10 . After 4 plums are washed, cut them in half and remove the core.
Step 11 . Arrange the plums neatly.
Step 12 . Put it in the oven and bake for 50 minutes at 200 ℃.
Step 13 . On the left is 9g baking powder, and on the right is 5g baking soda.
Step 14 . The inner core of baking powder is light yellow.
Step 15 . Sodium bicarbonate is orange yellow.
Step 16 . Cool for 10-15 minutes and demould. It tastes better the next day.
Step 17 . After the cake is completely cooled, it is easier to slice, and there is not much residue.
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