News from the Global Network - #Guo Jingjing made Chen Ruolin the first cup of milk tea in autumn # [Chen Ruolin LiQiu Sun Guo Jingjing made the "first cup of milk tea in autumn" for her, netizens envy: What is this fairy friendship! Today is the Chinese lunar calendar autumn festival, the first cup of milk tea in autumn is arranged? Former Chinese diver Chen Ruolin, who is far away in Tokyo, has already drunk it, or Guo Jingjing, who is also a former diver, made it for her.
Netizens joked: The same is milk tea, why is your milk tea particularly sweet?
Today is not the first cup of milk tea after the autumn, you will find this theme we once said, most of the netizens have also experienced this cup of milk tea, so today we want to talk about another kind of cuisine, it is also milk tea is a good relative, but also the birth of milk tea, Indian curry flavor? No, no, no, Indian milk tea fragrant milk tea cake.
I don't know if you usually like to eat cake? Cake as a kind of pastry, it is not only delicious, but also has a beautiful appearance. Pastry chefs use cakes as their drawing boards to make beautiful creamy artworks. We've seen a lot of Chinese cakes, so let's take a look at the next door neighbor's milk tea cake today!
<h1 class="pgc-h-arrow-right" data-track="14" > Indian milk tea fragrant cake</h1>
● Food materials
flour...... 500 g
Baking powder ... 2 teaspoons
sodium bicarbonate...... 1 teaspoon
salt...... 11/2 teaspoon
Cinnamon (fractional use) ... 3 tablespoons
Ginger powder ... 1 tablespoon
Cardamom powder ... 1 tablespoon
Nutmeg powder ... 2 teaspoons
clove...... 11/2 teaspoon
coriander...... 1 teaspoon
butter...... 460 g
Brown sugar ... 290 g
vanilla extract...... 2 teaspoons
Egg...... 4 pcs
Yogurt (full-fat) ... 490 g
powdered sugar...... 160 g
water...... 4 tablespoons
Decorative sugar ... 75 g
Lubrication with butter ... Moderate
● Utensils
Large mixing bowl + oven + vertical mixer or handheld mixer (with mixing head) + rubber scraper + cooling rack + ring baking mold + 2 small bowls + pastry brush
● How to do it
(1) Preheat oven to 175°C. In a large bowl, mix flour, baking powder, baking soda, salt, part cinnamon, ginger powder, cardamom, nutmeg, cloves and coriander.
(2) In another large mixing bowl, mix butter, brown sugar and vanilla extract and stir for 2 minutes until the texture is silky and fluffy. Beat the eggs one at a time, whipping well each time before adding another.
(3) Pour half of the flour mixture into the butter mixture and stir well. Pour in the yogurt, mix well, and then stir in the remaining flour.
(4) Lubricate the cake pan well and pour the batter into it. Bake at 175°C for 1 hour, or insert a toothpick into the cake and withdraw without sticking a trace to indicate that it is cooked. Let the cake cool for 15 minutes, then transfer to the cooling rack and let cool for another 30 minutes.
(5) Meanwhile, in a small bowl, stir the powdered sugar with water until smooth. After the cake has cooled for 30 minutes, brush with sugar water and move faster to keep the cake moist. In another small bowl, mix the garnished sugar with the remaining cinnamon and sprinkle over the wet cake. Cut into cubes and enjoy, good appetite!
Delicious spice cake. The yogurt was nice and fluffy and still wet. Granulated sugar gives people a certain stimulus. Even if you use half of the ingredients listed, the results are still enough to eat! But beware! Don't forget to shorten the baking time. Maybe the milk tea on the streets of India, the tour guide shouted that you should not touch, but this cake is worthy of your trust!
SPRING
END