Chinese Food
Love lemon pound cake
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Pound cake is rich in butter flavor and solid in taste. Compared with sponge cake and Qifeng cake, which have higher requirements, the success rate is much higher. It is very suitable for hands-on training. The traditional pound cake is very heavy in oil and sugar. Today's pound cake has less butter and sugar than the traditional pound cake. It will be more healthy and tastes more soft and delicious.
Cooking ingredients
Cooking Steps
Step1:Break up one egg. The amount of the whole egg liquid for making the love part is 50g. It's about the weight of an egg.
Step2:Add 15g of sugar powder to 40g of softened light butter. Use electric eggbeater to beat until the volume is slightly expanded and white. Cut the butter into small pieces in advance and soften it to the extent that the fingers can poke out small holes. If there is no sugar powder, it can also be replaced by fine sugar. But the taste will be slightly rough. In addition, eggs at room temperature should be used. Eggs just taken out of the refrigerator should not be used. Eggs with too low temperature will be difficult to mix with butter when they are whipped.
Step3:Add the egg liquid in several times. After each addition, beat with the beater until the liquid is completely mixed and absorbed. Be sure to beat the egg mixture thoroughly after each addition until it is completely fused. Add the egg mixture again. Otherwise, the oil and water will be separated.
Step4:Sift 50g of low gluten flour, 0.5g of non aluminum baking powder and 0.3g of Monascus powder. Red koji powder can be replaced by strawberry powder and purple potato powder. The dosage can be adjusted to a satisfactory color according to personal preference.
Step5:Add another 20g lemon juice. Lemon can increase the flavor of pound cake and reduce the putty of cake. In addition, if you mind the citric acid, you can also use the same amount of orange juice instead.
Step6:Mix well with scraper.
Step7:Pour into the cake mold. I'm using a small pound cake bar mold (length, width and height are 21.3cm, 6.8cm, 5.6CM respectively
Step8:Shake left and right evenly and shake out bubbles gently.
Step9:Place in the middle layer of the oven preheated to 180 degrees in advance. Bake at 180 degrees for about 15 minutes.
Step10:After taking it out, back buckle and demould.
Step11:Press out the shape with the peach heart mold.
Step12:In the same way, the batter of the outer layer is made.
Step13:Pour half into the mold first. Smooth the surface.
Step14:Then put in the peach heart shape. Try to fix the peach heart properly to avoid displacement and damage to the shape during baking.
Step15:Fill in the remaining batter. Smooth the surface. The top of the baked pound cake will bulge and crack. If you are worried that the cake will expand too much, you can use a spoon to make a slight dent in the center of the batter surface.
Step16:Place in the middle layer of the oven preheated to 180 degrees in advance. Bake at 180 degrees for about 25 minutes. It can be checked with a toothpick before it is put out of the furnac
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Cooking tips:There are skills in making delicious dishes.
