Chinese Food
Wine flavored raisin pound cake
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Winter is coming. Finally, there's a reason to make a pound cake. Although the heat is a little high, it's delicious and has a long shelf life. It's not afraid to make more than one at a time. It's usually refrigerated in the refrigerator. When you eat it, cut a few pieces and add a pot of black tea. It's going to make winter very warm.
Cooking ingredients
Cooking Steps
Step1:Soak raisins and cranberries in rum for at least 8 hours in advance.
Step2:When the butter is thoroughly softened, sugar powder is added once.
Step3:It's fluffy, delicate and smooth. (it's easier to beat the butter into a delicate state if it's softened enough.
Step4:Add the egg liquid 34 times. After each addition, beat until the egg liquid is fully fused before adding the next one.
Step5:Hit to a smooth, delicate and glossy state.
Step6:Pour in low powder at one time (low powder is mixed with baking powder in advance and sieved).
Step7:Turn it over until the paste is smooth and delicate. Pay attention to the technique. Don't draw circles to avoid the paste getting cramped.
Step8:Put in the soaked raisins and cranberries.
Step9:Mix well.
Step10:Put the batter into the flower mounting bag, squeeze it into the pound cake mold, and finally squeeze a circle on the surface, which will naturally form a beautiful crack after baking.
Step11:Lower the oven 175 degrees in advance and preheat the upper tube 170 degrees. After preheat, put the batter mold into the middle and lower layers of the oven. Bake for about 35 minutes.
Step12:During baking, add 15g of fine sugar to the rum which has been soaked in raisins before. Boil over low heat until the sugar melts. Let cool for standby.
Step13:The tempers of each oven are different. The material and size of the mold are also different. In the later stage of baking, you can observe the state of the cake to determine whether the cake is cooked or not. You can also insert and pull it up with a toothpick to see if it is sticky.
Step14:The baked cake will be demoulded immediately. Brush the prepared rum syrup around while it is hot. After the cake is cooled, seal it with plastic wrap and refrigerate it. Generally, the flavor is better after 3 days of refrigeration.
Step15:Finished product drawin
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Cooking tips:1. Mold size used in this recipe - upper 23 * 5* 6.5cm , bottom 23 * 4* 6.5cm . the material is a quantity of two. 2. Butter must be softened thoroughly. The cake will be more delicate. 3. Please adjust the baking temperature and time according to the actual situation. There are skills in making delicious dishes.
