Chinese Food
Cranberry pound cake
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Cooking ingredients
Cooking Steps
Step1:After butter softens, add sugar in several times and beat with electric beater until the volume expands and the color turns whit
Step2:Add a small amount of egg liquid to the butter plate for several times after it is completely broken up, and continue to mix at a low speed. Add egg liquid after it is thoroughly beaten each time, and continue to mix until it is creamy
Step3:Mix the baking powder and low gluten flour and sift them into the butter pan. Turn them over with a scraper and mix them evenly
Step4:Dried cranberries with squeeze dry water
Step5:Mix the butter paste and dried cranberries with a spatula
Step6:Lay baking oil paper (anti sticking) in the mold. Put the batter into the mold. Fill it up at seven or eight points
Step7:Preheat the oven to 160 degrees. Bake the middle layer on the upper and lower fire for 2025 minutes. Insert the toothpick into the cake. Do not stick
Cooking tips:1. The butter is not easy to soften in cold winter. My method is to preheat the oven for 70 degrees and then close it. Put the sliced butter into the large plate. Put the plate in the middle layer of the oven, close the oven door and put it out for a while, and the butter will become soft (not too long, or it will become liquid). 2. When passing the butter, put a small amount of sugar and egg liquid several times. Put them down again after each beating; 3. Dried cranberries Cut must first use hot water to soak soft and then completely squeeze dry water to use; 4. Just baked cake taste is hard. A little bit put taste better. There are skills in making delicious dishes.
