Chinese Food
Dried fruit cake with wine stains
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Pound cake has always been one of my favorite cakes. It's not only its wonderful taste, but also because of its variety. This recipe is for long and thin pound cake. If you use the wide one, add it properly.
Cooking ingredients
Cooking Steps
Step1:1. Butter softened. Mashed with a spatul
Step2:2. Sift in the sugar powder and simply stir it for a few time
Step3:3, beat the butter with the egg whisk until the color is whitish. Expand the volume. Add the vanilla essence
Step4:4. Add the egg liquid in 3 to 4 times. Mix it with butter evenly every time, and then add the next time
Step5:5. Mix and sift low powder and baking powder in advance. Add them to butter. Press and mix evenly. Do not over mix
Step6:6. Soak raisins and cranberries in rum in advance until soft. Add them to the butter paste. Stir and sti
Step7:7. Pour the butter paste into the mold. Use a small spatula to wipe the two ends high and the middle low. Let it crack naturally in the baking process. If you like the neat opening, just smooth the butter paste. When baking to 20 minutes, use a knife to cut the mouth. The picture shows the 28 cm pound cake mold for the chef. The plastering is the sam
Step8:8. Oven 180 degrees, small mold baking for 40 minutes, large mold baking for 55-60 minutes. The specific temperature and time shall be increased or decreased according to the oven temper
Step9:9. Demould immediately after discharging. Brush the sugar water while it is warm. Wrap the plastic wrap and refrigerate it. The best flavor is after returning the oil. (mix the sugar water and sugar and boil it off the fire. When it is warm, add the rum and mix it evenly
Cooking tips:Dried fruit butter should love 1. Butter should be softened. But not over 2. Egg juice should be kept at room temperature. Add 3 in batter. Dried fruit in formula should be drained 4 before adding batter. Vanilla extract can be omitted by 5.
