Cranberry Sorghum Milk Tea Cake

Cranberry Sorghum Milk Tea Cake

by Fire plated red leaves

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

The cranberry and sorghum milk tea cake is similar to pound cake, but because it is added with cranberries and sorghum, it does not taste greasy. Sorghum also has a high therapeutic value. It can be used for steaming rice, cooking porridge, and sorghum flour. It can be added to desserts such as buns and can be combined with natural antibacterial and health-care fruit cranberries to make this cranberry sorghum milk tea cake healthy and delicious! "

Ingredients

Cranberry Sorghum Milk Tea Cake

1. Preparation materials

Cranberry Sorghum Milk Tea Cake recipe

2. Boil water and three black tea bags together until it tastes good

Cranberry Sorghum Milk Tea Cake recipe

3. Take out the tea bag and add whipped cream

Cranberry Sorghum Milk Tea Cake recipe

4. Boil the milk tea until it boils, turn off the heat and let cool

Cranberry Sorghum Milk Tea Cake recipe

5. Add the egg skewers to the butter several times and beat them evenly

Cranberry Sorghum Milk Tea Cake recipe

6. After three times of brown sugar, put in egg oil and beat evenly, add 30g of milk tea and beat evenly

Cranberry Sorghum Milk Tea Cake recipe

7. Sifted low flour, sorghum flour, baking powder, a packet of black tea powder

Cranberry Sorghum Milk Tea Cake recipe

8. Mix the slurry evenly

Cranberry Sorghum Milk Tea Cake recipe

9. Add 30 grams of cranberries

Cranberry Sorghum Milk Tea Cake recipe

10. Take the cake tin, pour the flour paste, and sprinkle 20 grams of cranberry on the surface

Cranberry Sorghum Milk Tea Cake recipe

11. The oven is heated at 170 degrees and baked at 180 degrees for 35 minutes

Cranberry Sorghum Milk Tea Cake recipe

12. Take out and let cool for consumption

Cranberry Sorghum Milk Tea Cake recipe

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