Black tea muffin

Overview

Selected from Teacher Meng’s 100 Cakes

Tags

• baking
• breakfast
• afternoon tea
• muffin
• baking powder
• black tea bag
• low gluten flour
• salad oil
• whole eggs
• fine sugar
• milk

Ingredients

Steps

1. 1 Take out the black tea leaves, mix with milk and soak for more than 10 minutes (I only soaked for 5 minutes), set aside.

   

2. 2 Beat whole eggs and sugar evenly

   

3. 3 Add salad oil and continue to stir evenly

   

4. 4 Add the milk and black tea liquid and continue to stir evenly

   

5. 5 Add sifted flour and baking powder, and use a spatula to mix in irregular directions to form a uniform batter

   

6. 6 Fill the paper tray eight or nine minutes full

   

7. 7 Put in the preheated oven, middle layer, upper and lower heat, 180 degrees, bake for about 20 minutes

   

8. 8 The baking cake slowly rises...

   

9. 9 Cool after taking it out of the oven. It will still be soft after cooling