I recently borrowed a cookbook. It is full of pretty pictures and various cake recipes. Problem with the cookbook? It's in Chinese and all the measurements are by weight (grams, not ounces). So I got a kitchen scale and started calculating.
Earlier this week, I baked some earl grey cupcakes but was unhappy with the result. I didn't taste the earl grey and my lavender frosting failed miserably. So when I saw the milk tea muffin recipe in the cookbook, I thought I'd give this a try.
- 4 teabags (I used earl grey, but any black tea will do)
- 1/4 cup (50 grams) of whole milk
- 2 eggs
- 3/4 cup (120 grams) of sugar
- 1/2 cup (100 grams) of vegetable oil
- 2 cups (200 grams) of cake flour (I used all-purpose, too lazy to buy cake flour)
- 2 teaspoons of baking powder
It's airy and I can really taste the earl grey. Maybe next time, I'll add some tea leaves to the batter too.
Yay! I think that's going to be my next muffin. I heart earl grey.
ReplyDeleteYou can make a decent substitute for cake flour by substituting out some all-purpose with cornstarch. Cornstarch is cheap to keep on hand. For every two cups of all-purpose, recipes take out anywhere from 6T to 1/4C of flour and put in the same amount of cornstarch.
You can experiment and see what works (example, instead of 2 cups of flour use 1 3/4 cups flour and 1/4 cup cornstarch, but experts disagree on whether you should sub out a full 1/4 cup or as little as 6 tablespoons).
Also, I really liked the results I got grinding some tea into powder and adding it to the batter. It looks prettier than whole leaves and would add to the strong flavor you got with steeping.
Oooh, good info on mixing corn starch with all-purpose flour. I will try that. Thanks.
ReplyDeleteI have like 4 veggie cook books and over the years I maybe used them once. I rely on internet for recipes (this blog being a new source)
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