Bergamot Black Tea Muffin

Name: Bergamot Black Tea Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 1 tsp Baking powder; 1/4 teaspoon baking soda; 1 piece egg; 30g Corn oil; 1 package Bergamot flavored black tea bag; 80g Hot water; 85g Bergamot Jam

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There is lemon black tea muffin. Seeing this bergamot-flavored black tea, I can’t help but come to a bergamot muffin. I am not very satisfied with the bergamot flavor brought by this bergamot essence. It happens that there is homemade bergamot jam. Add it to the cake to make the muffin of bergamot-flavored black tea not only have a symbolic taste, but also have the essence of bergamot.
A large amount of bergamot jam has replaced the sugar that should have been there, and the sweetness of the cake is completely provided by the jam. The bergamot-flavored black tea is mainly responsible for providing the tea fragrance, and the bergamot flavor seems to be of no importance. Of course, it is also possible that the vitality of this flavor is tenacious, can be preserved during baking, and overshadow the taste of real bergamot jam. . . . .
Brew the aroma of black tea with water, then mix the soup with the tea powder into the batter. The cake is dyed brown, and the aroma of tea penetrates into the sweet aroma of baking. The scent of bergamot blends into it, not so strong, but clearly distinguishable. The bergamot flavor in the tea seems to be still there, mixed in the taste of bergamot jam, it is really hard to distinguish between true and false. . . .
Muffin cake for soothing the liver and regulating qi. . . "

Ingredients

100g Low-gluten Flour
1 tsp Baking Powder
1/4 teaspoon Baking Soda
1 piece Egg
30g Corn Oil
1 package Bergamot Flavored Black Tea Bag
80g Hot Water
85g Bergamot Jam

Bergamot Black Tea Muffin

1. Ingredients: 100 grams of low-gluten flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1 egg, 30 grams of corn oil, 1 bag of bergamot flavored black tea, 80 grams of hot water, and 85 grams of bergamot jam.

2. Cut the black tea bag and pour out the tea powder.

3. Pour in hot water, close the lid, and simmer until the tea soup becomes cold.

4. Pour the eggs and corn oil into a large bowl and mix well.

5. Add bergamot jam and mix well.

6. Pour the tea and the powdered tea into the egg mixture and stir well.

7. Mix baking powder, baking soda, and flour, and sift them into the liquid mixture.

8. Mix into a uniform batter in irregular directions.

9. Put it into a muffin cup and it's full.

10. Put it in the oven, on the middle level, heat up and down at 180 degrees, and bake for about 25 minutes.

11. The surface is golden and baked.

12. Demould immediately, let cool and eat.

Tips:
Bergamot jam can be replaced with other jams.
The tea needs to be allowed to cool before use to prevent the eggs from being boiled.
When mixing the batter, it is not advisable to stir in a circular motion to prevent the batter from becoming gluten and affecting the taste.
The baking time and firepower need to be adjusted according to the actual situation.