Fang Zi from "Tao Tian teacher's baking notes", here a little change ~ winter will be eager to eat a slightly solid butter snack, slowly eat a pound of cake, see the heat slowly dissipated in the cup, an idle thing Perfect afternoon, probably this is the case~
100g of butter is cut into small pieces and placed in a mixing bowl. It softens to the extent that the fingers are pressed out of the pit. Two eggs are taken out of the refrigerator and returned to room temperature.
Soften the butter and add 90g of fine sugar. Use the electric egg beater to send it at high speed until the whole volume is enlarged. The color is white and the resistance is small. Add 3 eggs to break the egg liquid in 3 times. The egg is sent to the high speed and then fully absorbed.
Add 30g of almond powder and mix evenly with a spatula
Mix 87g of low-gluten flour, 3g of black tea powder and 2g of baking powder into the mixture, stir it with a spatula until the dry powder is not visible, add 2 tea leaves of black tea tea bag, continue to mix evenly
Put the batter into the pound cake mold covered with oil paper, send it to the middle layer of the preheated 170 degree oven, bake for about 40 minutes, remove the mold after baking, and then wrap the plastic wrap at room temperature overnight.