How to make a rich, sweet and sour Earl Grey pound cake?

The texture will be fluffier than the traditional stick cake! Use the Earl Grey tea, which girls love, with healthy figs to complete this girly dessert. The method is simple and easy to learn, the finished product has a rich taste, sweet and sour and delicious, and novices can learn it after reading it!

The origin of the pound cake is actually because one pound of flour, butter, sugar and other ingredients are used, and the cream flavor is rich and fragrant when finished, and it is also called a cream cake! Because it is easy to store and can be stored without refrigeration when the weather is cold, it is often eaten as a breakfast or afternoon snack in Europe and the United States.

Earl Grey Black Tea Pound Cake].

Batter Ingredients: 100g cake flour

Unsalted butter 100g

Earl Grey Tea Bags 2 sachets.

4 dried figs.

30g of fine white sugar

Egg yolk 2 pcs.

Milk 30g

Meringue: 2 egg whites.

35g of fine white sugar

Pound Cake Medium Mold (Rectangular):

Top outer dimensions: 21cm long x 8cm wide

Top inner dimensions length and width.

Bottom size: length and width 5cm and height 6cm

Directions: Soak dried figs in hot water.

<> beat the softened unsalted butter with a whisk until creamy.

Add fine white sugar and beat until white.

<> add the egg yolk and stir evenly with a whisk.

Pour in the milk and Earl Grey tea bags and mix well with a spatula.

Sift the cake flour and pour it in, stirring with a spatula until it is dough-like.

<> add the diced dried figs and stir well, then set aside.

Beat the egg whites with a whisk for about 30 seconds, then add the fine white sugar and continue to beat until wet foam.

Pick up the whisk and bend the end of the whea. ）

<> pour the meringue into the batter and mix well.

Line the mold with baking paper, pour in the batter, and add some dried figs on top for decoration.

At this point, preheat the oven at 170°C. Bake in the oven at 170°C for about 35 minutes.

The temperature of the oven in everyone's home is not the same, so you need to observe the state of the oven by yourself. After cooling, the mold can be removed.

Why do you say that this Earl Grey black tea pound cake is full of girlish hearts?

Coupled with the sweet and sour dried figs, the girls must love it.

Before brewing black tea, add ice cubes to the boiling water to cool down and then put the tea leaves, and add some lemon juice to the cake after 10 minutes.

It's best to use low-gluten wheat flour, and then we can't add water in the process of beating eggs, so that we will spoil the taste of the cake, and then we should pay attention to the temperature when we go to the oven, generally at 210°.

First of all, use low powder and baking powder to sieve together, pour out 15 grams of tea leaves with a black tea bag, and soak the black tea bag in hot water for 30 minutes. Step 2: Beat three eggs, weigh out 150g of egg mixture, pour in sugar and salt, and stir them thoroughly. Step 3: Pour the beaten egg mixture into the brewed black tea soup and continue to beat for 1 minute.

Step 4Beat the butter until fluffy, pour it with low flour and baking powder, stir until there is no dry powder. Then pour in the black tea egg wash in 4 times, stirring evenly until completely absorbed each time, and then pour again. Step 5: Put the cake batter into a piping bag, cut a small opening and squeeze it into the mold of the half cake, and bake it in the oven at 170 degrees Celsius for 50 minutes.

Heat 2 bags of black tea in grams of sugar and pure milk. 2.Put 43 grams of cake flour and 8 grams of cornstarch in a Z-shape, stir well, and add an egg yolk.

2.Add 53 grams of sugar to the egg whites in three times, and you can beat it with a hook. 3.

Melt the egg whites into the egg yolk paste, bake in the oven at 170 degrees for half an hour, and the surface is ready to color.

Stir the flour, black tea, yeast powder, and baking powder into a batter, and then put it in the electric cake stall, so that the delicious black tea pound cake is ready.

Material. 100g unsalted cream, 100g cake flour, 1 tsp aluminum-free powder, 100g sugar, 100g egg, 1 bag of Earl Grey tea, 2 tbsp hot water.

Method. 1. Preheat the oven at 180 degrees.

2. After the cream is placed at room temperature, mix well with granulated sugar, stir until the color turns white, and the edges are a little fluffy.

3. Add a little egg wash and stir, mix well, and then add a little egg wash and stir until all the egg wash is added.

4. Sift the low-gluten flour and bubble flour and add it and mix gently.

5. Soak Earl Grey black tea in 2 tablespoons of hot water until the tea is fragrant, then add it to the batter.

6. Apply a little cream to the model, sprinkle with low-gluten flour, pour the batter into the model, and bake in the oven for about 20 minutes.

The ingredients are: 1. 100g of butter

2. 2 eggs.

3. 85g of powdered sugar, 90g of low powder, 2g of baking powder, 20g of almond flour4, 50g of freshly squeezed lemon juice, 10g of lemon zest

5. 30g of water

Method: 1. First soften the butter at room temperature, add powdered sugar in three times and beat it to a white mousse shape.

2. Sieve in the low powder and baking powder with a sieve and stir well.

3. Pour in the lemon zest and 30g lemon juice, and continue to stir until shiny.

4. Pour into the mold and scrape the surface with a spoon to the middle and both ends high.

5. Bake in the oven at 170 degrees for 45 minutes.

6. Prepare sugar water: 20g of sugar, 30g of water to boil, and add 20g of lemon juice.

7. Take out the demoulding immediately after baking, brush with sugar water, and brush the bottom several times 8. When the sugar water is still warm after brushing, seal it with plastic wrap or a sealed bag, and put it in refrigeration or room temperature for 1-2 days before you can enjoy it!

Material] mold 20cm x 10cm x 7cm cake flour 230g

100 grams of caster sugar.

180 grams of unsalted cream.

Earl Grey black tea powder 13 grams.

3 eggs.

Salt 2 grams.

6 grams of aluminum-free baking powder.

Vanilla extract 5ml

Pound cake originated in England in the 18th century. At that time, pound cakes had only four equal ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each ingredient accounted for 1 4, it was transmitted to France, and similar cakes were also called quarter cakes.

In terms of recipes, there are two main types of pound cakes at the end of the 18th century, namely the whole egg type and the split egg type (see the American Cookery in the United States in 1796), but the method here does not even beat all the egg whites before adding them, but the simplest method of adding them separately. At that time, there was basically no whipping technology, and the weighing was not very accurate, basically mixing and stirring, so the texture of the cake was rougher, after hundreds of years of development, baking experts gradually modified the recipe, this kind of heavy oil cake became soft and delicate.

In the mid-19th century, the proportion of pound cake recipes began to be adjusted even more, and began to develop towards a lighter taste. In the 20th century, baking powder and baking soda were also involved. Nowadays, the proportion of pound cakes is not limited to the original 1 4 each, but also adds ingredients such as whipped cream.

<> "Coffee Earl Grey Black Tea Pound Cake."

Ingredients: Pound egg serving pure cake (8 molds with 5x5x5 per small grid) 140g of butter at room temperatureIcing sugar 110g

Cake flour 150gBaking powder 4gEarl Grey Black Tea Powder 2g

Room temperature egg wash 120gCoffee liquid 10g

Cream top whipping cream 100gSugar 8 gEarl Grey Black Tea Powder 2g Method: 1Softened butter at room temperature, add powdered sugar, whisk until it grows in volume and color, and the hair is cherry white.

2.Add the room temperature egg mixture to the butter in 6 portions, each time whipping until the butter and egg mixture are completely combined, and then add the next time.

3.Sift in the low powder, baking powder, and Earl Grey black tea powder, stir well, pour in the coffee liquid and mix well.

4.Put it in a piping bag, squeeze it into a mold, bake it in the oven at 160 degrees for about 23 minutes, and let it cool.

5.Cream top: whipped cream sugar Earl Grey black tea powder until yogurt-like, pour over the egg cake and garnish with black tea powder and rosemary.

83 grams of butter.

40 grams of powdered sugar.

3 egg yolks. Baking powder 1 gram.

Egg whites 55 grams.

35 grams of sugar. Accessories.

Earl Grey black tea leaves 1 gram.

15 ml of milk.

1.Break the black tea leaves and steep them in milk.

2.Soak and heat until the water evaporates and set aside.

3.Once the butter is softened, add powdered sugar and beat.

4.Add the egg yolks in portions and continue to beat.

5.Add the previously brewed black tea to the butter and stir briefly.

6.To the egg whites, add sugar and beat to 8 dispenses.

7.Add half of the meringue to the butter paste and stir to combine.

8.Mix the low powder with the foaming powder in advance, sieve into the butter paste, and stir well.

9.Add the remaining meringue to the butter paste and stir to combine.

10.Place a piece of grease paper in a butter paste piping bag and a 21 cm pound cake mold.

11.Squeeze the butter paste into the mold.

12.Bake in the oven at 180 degrees for 35 minutes, and the specific temperature and time should be increased or decreased as appropriate.

Tips.

1. Milk and black tea leaves should be heated after soaking, and the water should be boiled after heating.

2. The butter should be softened sufficiently, but not excessively, and it should be easily pressed and mixed into a puree.

Method. Once the cream is softened, add sugar and beat until fluffy.

Add the eggs in divided portions and continue to beat.

Add the flour, baking powder and black tea powder and mix well.

Add the shredded cardamom and mix well to make the batter.

Pour the batter into the model and sprinkle with cardamom for garnish. Preheat the oven and bake at 180 for about 25-30 minutes. Finish.

Buy a ready-made one, put it there and look at it for a while, then make a pose, put it up, and eat it again, it will be more delicious.

<> "It is said to be the No. 1 cheesecake recipe in Tokyo, it is a must-do, wow, it is really delicious, the tea aroma of Earl Grey is combined with the rich cheese mixed with a little lemon fragrance, rich but not greasy, and the key method is also super invincible and simple.

Method: 1. Softened 200g of milk and oil cheese, 100g of sugar, stir smoothly in hot water;

2. 180g sour cream, 50g yogurt, stir well; Two eggs, stir and mix evenly;

3. 20g corn starch, 9g lemon juice, stir well;

4. 50g of Baiqiao, 8g of Earl Grey black tea, 100g of light cream and heat over low heat until Baiqiao melts;

5. Pour in the cheese paste and stir well;

6. Sieve and pour into the mold to gently shake it flat, water bath method (pour hot water into the dish), preheat the virtual oven, and first heat up and down 130 degrees; 25 minutes and then 150 degrees for 20 minutes;

7. Cover with plastic wrap and refrigerate for more than 4 hours.