Black Tea Apple Cheese Pound Cake
1.
Prepare various materials, warm the butter, cream cheese and eggs to room temperature in advance, mix low-gluten flour with baking powder and sieve 2~3 times;
2.
After the butter is softened to the point where you can easily press the mark with your hands, stir it smoothly with a spatula, and it looks creamy;
3.
Add the softened cream cheese and continue to stir with a spatula until it is even and smooth without particles;
4.
Add 3/4 of the granulated sugar, stir well, then add the black tea leaves, continue to mix well;
5.
Add the egg yolks one by one, and wait until the egg yolks added in the previous time and the cream cheese paste are evenly mixed before adding the next one;
6.
Put the mixed egg yolk cream aside, close the lid, and set aside;
7.
Put the egg whites into another large clean oil-free and water-free basin, first add a little lemon juice, stir until thick fish eyes are soaked, add the remaining 1/4 fine sugar in portions, and beat the egg whites to a wet foaming state ;
8.
Preheat the oven to 190 degrees. Take 1/3 of the beaten egg whites, add them to the egg yolk cheese paste, cut and mix with a spatula or stir evenly;
9.
Sift into the dry powder mixture and stir evenly with a spatula;
10.
Add the remaining meringue in two batches, and stir evenly with a spatula;
11.
The cake batter that is mixed at the end should be delicate and smooth. After scraping in advance, the cake batter can flow down like satin;
12.
Divide the cake batter into molds. If the mold part is anti-sticking, grease the pad with greased paper in advance;
13.
After the preheating is over, put the mold into the oven, the middle layer, the upper and lower fire, 180 degrees, bake for 10 minutes. In the meantime, cut the apple into pieces and sprinkle a layer of dry powder on the surface of the apple pieces;
14.
After 10 minutes, take out the mold and insert the apple cubes into the cake batter vertically, then put it in the oven, continue to bake at 180 degrees, and bake for about 20-25 minutes. In the meantime, if the color on the surface is too fast, you can add a layer of tin foil;
15.
After baking, take out the mold. You can test it with a toothpick here. If the toothpick is inserted into the cake and there is no attachment after pulling it out, it is cooked. Remove the baked cake from the mold, place it on the drying net, and then brush the rum on the surface of the cake while it is hot;
16.
After it is completely cooled, wrap it in tin foil, seal it and refrigerate it, and personally feel that it is better to eat after 2 days.
Tips:
1. The mold used by the original side is a strip of 18*8*6cm, and it has been baked for 10+30 minutes. I used Rabbit’s mini pound cake mold (about 13*6cm at the bottom, about 16*9.5cm at the top, and about 5.2cm high), and baked 3 small cakes. The baking time is about 10+25 minutes. The specific time should be adjusted according to the different ovens and molds of each household;
2. If there is no time to soften the cream cheese in advance, it can be wrapped in plastic wrap and then softened in the microwave. But make sure that the eggs, butter, and cream cheese are soft enough, otherwise particles will easily appear during the mixing process;
3. I used native eggs this time, so the finished cake is very yellow in color. If you use ordinary eggs, the color will be tenderer;
4. When mixing the cake batter, be careful not to draw a circle, you can go to the bottom and mix it or use an irregular method to cut and mix. Just mix well until there are no particles in a smooth state;
5. The book does not emphasize refrigeration. Personally, I think the taste will be stronger after refrigeration.