Chinese Food
Walnut Cake
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Pound cake originated in England in the 18th century. Like vanilla ice cream in the ice cream world, pound cake is the foundation, classic and elder in the foundation. Pound cake, as the name suggests, is a cake made from a pound of flour, a pound of cream, a pound of sugar, and a pound of eggs. The formula contains a high content of grease. So it is also a weighing cream cake (butter is called cream in Taiwan, so the name of the cake in Taiwan is used). In the cake classification, it belongs to the heavy oil cake in the paste cake. But because of the heavy taste, from the middle of the 19th century, the formula proportion of pound cake began to be adjusted greatly, and began to develop to the clear and diluted taste. Nowadays, the proportion of pound cake is not limited to 1 / 4 of the original cake. But compared with other cakes, the butter content of pound cake is not low. The inner structure of pound cake is solid and delicate, full of milk fragrance, and the taste is moist. The longer it is put, the more moist the cake is
Cooking ingredients
Cooking Steps
Step1:The main material is ready; the weight of the egg is not very strict. It can be weighed between 5060g with the shell; the baking powder should be aluminum free. The expansion effect of the pound cake without baking powder is poor. The rum and vanilla essence can add flavor. If not, they can be replaced with the same amount of milk; the daily nuts I use for dried fruit. Walnut, cashew, hazelnut, blueberry, cranberry, etc.; sugar powder The effect is better than sugar. The original dosage is 80g. I reduced it to 60
Step2:Pour a little low gluten flour into the dried fruit. Let each fruit dip a layer of flour. Pour out the surplus flour
Step3:Mix low gluten flour and baking powder evenly. Sift once
Step4:Put the butter softened at room temperature in the beating bowl in advance. Beat it into a smooth mayonnaise like shape with the electric beater at high speed; judge whether the butter softens in place. Press the butter with your fingers. You can easily press out a small pit
Step5:Sugar or sugar powder shall be added to butter in three times. Each time, it shall be mixed evenly before adding to the next time; until the butter is light and bulky; the eggbeater shall not turn on the switch first. Mix the butter and sugar powder before turning on the switch to avoid splashing the sugar powder
Step6:Break up the eggs and pour them into the butter paste for 4 times. Mix the eggs with the butter paste completely each time and then pour them down again until the egg liquid and the butter paste are completely mixed
Step7:Pour in milk and rum in turn. Beat into cream
Step8:Sift the flour into the butter paste. Turn it up and down with a scraper and mix evenly for about 20 times until there is no dry powder
Step9:Pour the dried fruit into the butter batter. Because it is covered with a thin layer of flour, it is easy to fit with the batter
Step10:Stir for about 20 times. The dried fruit is evenly distributed in the batter, and the batter has a layer of brightness; at this time, the oven begins to preheat 180 degrees and the fire is up and down
Step11:Shovel the batter into the pound cake mold. Because the mold is anti stick, I didn't lay the oil paper. If you want to lay it evenly, you can put the batter into the mounting bag first, and then squeeze it into the mold. If you feel too much trouble, you can shovel it directly into the mold. Finally, use a small spoon dipped in cold water to smooth the surface of the batter. The edge is high and the middle is low, which is convenient for the bulge and crack in the baking process
Step12:Paste the cake into the middle layer of the preheated oven. Heat it up and down at 180 degrees for 40 minute
Step13:
Step14:
Cooking tips:1. The butter must be softened in place before use; if the room temperature is low and the waiting time for softening is too long, you can slice the butter and put it into the microwave oven. Use the smallest heating gear to tinkle for 10 seconds first. Take it out to see the state and then determine the time; or put it into the steamer for several seconds. The temperature and time in the pot should be controlled by yourself according to the actual situation. It is subject to a small pit with the finger. Do not let the butter melt ; 2. According to the amount of batter, choose the appropriate capacity of the pound cake mold. The batter is 8 points full of the mold; the baking time and temperature shall be adjusted according to the actual situation of your oven. There are skills in making delicious dishes.
