Cranberry Sorghum Milk Tea Cake

Overview

The ingredients of Cranberry Sorghum Milk Tea Cake are similar to pound cake, but because of the addition of cranberries and sorghum, it doesn’t taste too greasy. Sorghum also has high therapeutic value and can be used to steam rice and cook porridge. Sorghum flour can also be added to buns and other snacks. Combined with the natural antibacterial health-care fruit cranberry, this Cranberry Sorghum Milk Tea Cake is both healthy and delicious!

Tags

• baking
• cake
• baking powder
• black tea bag
• butter
• cake flour
• cranberry
• egg
• sorghum flour
• whipping cream
• brown sugar powder
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Boil water and three black tea bags until the flavor is released

   

3. 3 Remove the tea bag and add whipped cream

   

4. 4 Boil the milk tea until it boils slightly, then turn off the heat and let it cool

   

5. 5 Add the eggs into the butter several times and beat until even

   

6. 6 Add the brown sugar to the egg oil three times and beat evenly, then add 30 grams of milk tea and beat evenly

   

7. 7 Throw in sifted cake flour, sorghum flour, baking powder, and a packet of black tea powder

   

8. 8 Mix the slurry evenly

   

9. 9 Add 30g cranberries

   

10. 10 Take the cake mold, pour the batter, and sprinkle 20 grams of cranberries on the surface

    

11. 11 Heat the oven at 170 degrees and bake at 180 degrees for 35 minutes

    

12. 12 Take it out and let it cool before eating