伯爵紅茶磅蛋糕 Earl Grey Pound Cake

【今日材料／Today's Ingredients】

1. 全蛋（室溫）／Egg (room temperature)：2 顆（92g）
2. 低筋麵粉 80g + 伯爵紅茶粉 10g／Cake flour 80g + Earl Grey Powder 10g
3. 無鋁泡打粉／Baking powder：1/8t (可省略／Optional）
4. 無鹽奶油（室溫）／Unsalted butter (room temperature)：90g
5. 糖（海藻糖50g + 本和香糖20g）／Sugar：70g

【作法／Steps】KitchenAid 5Q Stand Mixer/Whip attachment

1. 軟化的奶油先打發，顏色變淡。我是用ＫＡ攪拌機。Beat the butter until it is creamy and smooth.
2. 糖分兩次加入，繼續打。Add the sugar. Beat until the ingredients are well combined. 
3. 全蛋液 1T、1T 加入，每加入一次要打到完全吸收再加入另一匙。Beat the eggs and add egg liquid 1T at a time into the batter. Whip the mixture on low speed till the ingredients are well combined, then add another 1T of egg liquid. Repeat till egg liquid is all added.
4. 麵粉分次加入，拌勻。Add 1/3 of flour and use spatula to incorporate flour and batter. Repeat till all the flour is added.
5. 入模。Spread the batter evenly into a tube pan. Smooth the surface.
6. 表面撒上杏仁角及糖粒。Decorate the topping with almond chips and sugar.
7. 放入烤箱。 Transfer to oven.

【烤程／Oven Settings】Miele 6260，上下火功能，層 2／Miele 6260, Top & down heating, Shelf 2

1. 180 度烤 35 分鐘左右。Preheat the oven to 180℃. Bake for around 35 mins.

*取出後，我先包一層烤盤紙，再用保鮮膜包住，放涼，這樣可以讓蛋糕濕潤。