Plum Black Tea Pound Cake

Name: Plum Black Tea Pound Cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 300g low-gluten flour; 140g Room temperature milk; 1 piece Foreign eggs; 110g Edible oil; 5g Baking soda; 5g Black tea powder; 5g Vanilla Extract; 4 pieces Plum; 90g white sugar; 3g Refined salt

A homemade recipe for Plum Black Tea Pound Cake, combining low-gluten flour, room temperature milk and foreign eggs; baked until light, fluffy and golden.

0 minNewEasy Baking Roast Sweet & Fragrant

Instructions

1
Crack an egg into a bowl, pour in 140 grams of room temperature milk, and mix evenly with a manual whisk.
2
Next, weigh in 110 grams of cooking oil, 90 grams of white sugar, 3 grams of fine salt, and 5 grams of baking soda or 9 grams of baking powder.
3
Mix evenly with a manual whisk.
4
Pour in 300 grams of low-gluten flour or medium-gluten flour, and fold evenly with a spatula. Then use a handheld whisk to beat until smooth.
5
Pour in a bottle cap of vanilla extract, about 5 grams or so.
6
Weigh 5 grams of black tea powder and mix evenly with a spatula.
7
Apply cooking oil to the inner walls of the mold to facilitate demolding.
8
Pour in the batter and tap out the large air bubbles.
9
Preheat the oven to 200 degrees for ten minutes.
10
After washing a plum clean, cut it in half and remove the pit.
11
Neatly arrange the plums.
12
Put it in the oven, top and bottom heat, 200 degrees, bake for 50 minutes.
13
The left one has 9 grams of baking powder, and the right one has 5 grams of baking soda.
14
The core of this baking powder is a light yellow color.
15
Baking soda is more orange-yellow in color.
16
Remove from the mold after cooling for 10-15 minutes. It tastes even better if eaten the next day.
17
Once the cake has completely cooled, it is easier to slice and doesn't crumble much.