1. Sift the low-gluten flour and baking powder for use
2. Brew black tea tea bags with boiling water, and then take out the tea bags. Keep the tea at room temperature and set aside with the brewed tea bag.
3. Cut the butter into small pieces and let it soften. The degree of softening at room temperature is until the fingers can easily press out a recess.
4. Add sugar to the softened butter and beat at high speed with an electric whisk.
5. Mix butter and sugar and beat until fluffy, feathery and whitish in color.
6. Divide the egg liquid into the butter 4-5 times. After each addition of the egg liquid, beat at medium and high speed until the egg liquid and butter are completely mixed and uniform before adding the next time.
7. The whipped butter is delicate, shiny, light, feather-like, and there is no separation of oil and water.
8. Add 20g of black tea liquid in two batches, and beat completely evenly. Tear open the tea bag, pour about 2g of brewed tea powder and sifted flour into the whipped butter.
9. Use a spatula to stir from the bottom up, without drawing circles, until the flour and butter paste are completely mixed. Until the batter is smooth and shiny.
10. Pour the cake batter into a mold filled with greased paper, tap it to shake out large bubbles, and smooth the surface with a spatula to form a depression on both sides.
11. The Fangtai oven selects the hot air baking mode and preheats at 170°C. After the preheating is accepted, put the mold on the grill and put it in the middle of the oven at 170°C and bake for about 23 minutes.
12. The baked cake will be demoulded immediately after being taken out and placed on a cooling rack to cool. When the cake is cooled to a temperature that is not hot to the touch, use a brush to brush Baileys liqueur or syrup on all sides of the cake, wrap the cake with plastic wrap, and send it to the refrigerator to return to the oil for 3 days. The flavor is better.
