I added earl gray tea leaves and orange peel to my usual pound cake and baked it. It smells nice from the moment you cut it
Ingredients
- Unsalted butter 80g
- Fine granulated sugar 75g
- Whole egg 80g
- Soft flour 60g
- Almond powder 20g
- Baking powder 1.3g
- Earl Gray Broken 2g
- Orange peel 30g
- Grand Marnier 6g
Syrup
- Fine granulated sugar 16g
- Water 8g
- Grand Marnier 16g
Instructions
- Bring the butter to room temperature and make it soft (about 21-22°C when pressed with your finger). If you keep the thickness the same, about 1cm, there will be less uneven hardness on the outside and inside.
- Sprinkle Grand Marnier or your favorite orange liqueur over the orange peel.
- Brush the mold with softened butter, let it cool and harden, then sprinkle with strong flour to remove any excess flour.
- Cream the room-temperature butter with a rubber spatula or a whipper, then add the granulated sugar and mix to combine with the butter. Once mixed, mix well with a hand mixer until it becomes white and fluffy.
- Bring the mixture to room temperature in step 1, then add the beaten eggs in about 10 portions, stirring well with a hand mixer each time to thoroughly emulsify. I divide the eggs into small pieces, but I divide them more often to prevent them from separating. *Be careful not to add whole eggs too many times as they will easily separate.
- Ideally, it should be uniform like mayonnaise, but firmer than mayonnaise.It contains air and has more bulk than in state 1.
- Add the sifted flour and Earl Gray Broken to Step 3, and mix the flour and butter in a cutting motion at first.
- Add the orange peel mixed with Grand Marnier until it remains a little powdery, and mix with a rubber spatula, turning it over from the bottom.It’s OK when the dough becomes smooth and slightly shiny.
- Pour the dough into the prepared mold and tap the mold lightly against the counter to remove any air inside. *At this time, if you put the dough into a piping bag, it will be easier to put the dough into every corner.
- Preheat the oven to 180℃, then lower the temperature to 170℃ and bake for about 35 to 40 minutes.Just to be sure, pierce the dough with a bamboo skewer to make sure the dough doesn’t stick to it.
- Place the syrup ingredients, granulated sugar, and water in a heat-resistant container, heat in the microwave at 600W for about 30 seconds, and let cool.
Once cooled, add Grand Marnier to the syrup.While the pound cake is still warm, brush it all over.
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