Black Tea Pound Cake Recipe

Low gluten flour 150g

Fine sugar 115-135g

150g eggs (about 3)

Unsalted butter 150g

1 teaspoon baking powder

Salt 2g

Milk 30g

Vanilla extract 1 teaspoon

4g black tea (about 2 tea bags)

①Evenly spread a little melted butter in the mold, then put baking paper around it and press to shape.

②Soften butter at room temperature. Pour in the salt, sugar and butter and mix with a spatula. Then beat with a whisk on medium speed.

③Use a spatula to mix the whipped butter into the center of the bowl (about 2-3 times) to ensure even whipping. The whipping process takes about 10 minutes. The butter that has been successfully whipped is milky white and has approximately doubled in volume.

④Crack the eggs into another bowl (I personally recommend weighing the eggs) and remove the excess egg white until the weight reaches 150 grams. Beat the eggs.

⑤Pour the egg liquid in 3 portions and beat together with the butter cream. After pouring in the egg liquid each time, beat until completely absorbed before pouring in the next egg liquid. After each beat, use a spatula to mix until the mixture reaches the center of the bowl. It will become a paste after being whipped.

⑥Sift in all the dry powder and mix evenly with a spatula.

⑦ When you can’t see the dry powder, pour in the milk and vanilla extract and mix together. If the mixture is still granular after mixing, use a whisk to beat at low speed but not excessively. Cut the black tea bag and add the black tea powder to the cake batter and mix.

⑧Pour the cake batter into the mold. Lightly shake the mold and use a bamboo skewer to make circles in the cake batter to release air bubbles.

⑨ Preheat the oven to 160 degrees Celsius and bake for 50 to 60 minutes.

Tips:

The oven temperature you need to choose depends on the power of your oven. After baking, take it out of the oven and let it cool in the mold! After it cools down, take it out and slice it to taste.

Product features of the 450g Loaf Pan:

Die-casting one-piece molding process, no splicing and gaps, thick material, "weight" and "feel", fast heat conduction, and good temperature uniformity. It can reduce the baking time by 40% and has good coloring. You can have delicious white bread in 25 minutes. Ivory white ceramic coating, high texture, high translucency and good anti-sticking properties, so food safety is better.

Warm Tips：

1.The amount of flour used in a 450g toast box is 250g, and the dough input modulus is 480g-510g. (No more than 500g is recommended for baking with lid)

2.Baking time reference: upper heat 170, lower heat 210; the time is about 25-28 minutes. (The baking and fermentation time with lid is recommended not to exceed 8 minutes full)