1. Rub the wax off the lemon skin with salt, wash it with water and dry it, scrape off the yellow skin with a peeling knife, not the white part, and chop it with a knife.
2. Mix low powder and baking powder and sieve twice, set aside
3. Put the butter in the milk pot, heat it on a low heat until it melts, add the black tea powder, heat on a low heat, stir slightly, and heat for 2 minutes. When you smell the tea fragrance, turn off the heat and set aside
4. Put egg liquid, sugar, salt in a clean basin, and beat with a manual whisk until the sugar is melted and the egg batter is thick.
5. Add honey, mix well, add lemon zest, mix well
6. Add the sifted powder and stir evenly with a manual whisk
7. Pour in the cold black tea butter and mix well
8. Put the mixed cake batter in the refrigerator overnight
9. On the second day, take out the cake batter and warm it up to a flowable state
10. Spread a layer of butter on the shell mold, and then sift a layer of high powder (this step is to make the texture look better and also better demould)
11. At this time, the oven is 200 degrees, the upper and lower tubes, preheat the cake paste into the piping bag, and cut a 1 cm opening in the piping bag
12. Squeeze the cake batter into the oiled and powdered mold, about 7 minutes full
13. Put the mold into the preheated oven, middle layer, upper and lower tubes, 190 degrees, 15 minutes
14. After baking, take it out and release it from the mold.
Tips:Black tea butter can be filtered, it will be more delicate, I like black tea, so I didn’t filter it
