【Black Tea Pound Cake】It’s not terrible to separate the oil and eggs

Overview

I don't know if it's because the weather is too cold, but butter and eggs don't mix well. In the past, I was unable to do anything about this, and in the end, I would make a failed dessert, which was very frustrating. This time I also learned from others to use cake flour to save it, and the effect was very good. The cake rose very high in the end. Separation of oil and eggs is not terrible. As long as you use the right method and remedy it in time, the butter will return to being light and fluffy.

Tags

• baking
• baking powder
• black tea powder
• butter
• cake flour
• egg
• powdered sugar

Ingredients

Steps

1. 1 Cut butter into small pieces and soften at room temperature;

   

2. 2 Add powdered sugar and mix well with a spatula;

   

3. 3 Then use a whisk to beat until fluffy;

   

4. 4 Beat eggs;

   

5. 5 Add the egg liquid in batches and beat (it took almost 10 times to add the egg liquid, but in the end the oil and eggs separated);

   

6. 6 When the oily eggs are separated, add a little low-gluten flour to save them;

   

7. 7 Another separation of oil and eggs;

   

8. 8 Don’t be afraid, continue to use low-gluten flour to save you;

   

9. 9 Add black tea powder;

   

10. 10 Sift the baking powder and remaining low-gluten flour and mix into batter (do not over-mix, just mix well);

    

11. 11 Pour the batter into the mold;

    

12. 12 Middle rack of oven, 180℃, 30 minutes, done.