Chinese Food
PH French fruit cake aux fruits
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When making this pound cake, please listen to your own preferences and add your favorite fruits to enjoy all kinds of changes. But when changing the recipe, don't forget to pay more attention to the balance between fruit and cake. In addition, using whisky or cognac instead of rum is a good choice.
Cooking ingredients
Cooking Steps
Step1:Making raisins in rum - soak raisins in rum overnight in advanc
Step2:Pound cake mold for anti sticking treatment. Apply butter outside the component. Lay the cut baking paper. Mix high gluten flour, low gluten flour and baking powder evenly and sift them. Cut all kinds of dried fruits into small pieces (except apricot and peach
Step3:Treat butter that has been processed into cream (restore to room temperature, soften the butter), sugar and invert sugar in a bowl and mix with a blender until it is completely fused. Add the evenly dispersed whole egg liquid into the mixture in three times. Stir the mixture while adding a small amount of egg liquid in several times. If the egg is not able to blend with it to produce granules, or if it is not able to emulsify the material into cream by stirring leaves, it can be slightly heated at the bottom of the basin. This can help smooth emulsification. The emulsified product is smooth and glossy. In a word, slowly add a small amount of egg liquid in several times to avoid oil-water separation..
Step4:Add the pre screened classification. Mix well until the powder disappears.
Step5:Add all dried fruits to the cake paste (including rum raisins). Mix well.
Step6:Put the final cake paste into the squeezing bag. Fill in the mold with pre adhesive and baking paper. Fill it up. In order to make the cake paste evenly filled into the mold, you can tap the mold 23 times in the filling process. Finally, make a small squeeze bag with baking paper and other materials. Fill the cream cream (outside the component) and mark the center of the cake paste. Products can have charming cracks ~ of course. TX not pursued can omit this step
Step7:Put the cake mold in the oven preheated at 160 degrees. Middle layer. Bake for about 30 minutes.
Step8:While baking the cake, we'll make the liqueur. Put the water and sugar in the pot and heat. After cooking, put out the fire and add in the rum and mix well.
Step9:The cake will be demoulded as soon as it is out of the oven. Put the cake on the baking net. Put the paper on the bottom (the liquor will drip). Brush the warm liquor evenly outside the bottom of the cake with a brush while it is hot. Leave it to cool.
Step10:Brush the mirror jam of the war zone with the brush. Brush the jam on the upward side of the cake. Sprinkle the tested almond slices. Decorate with dried apricots.
Cooking tips:1. Use the same amount of dried fruit as the batter material to make the French fruit cake. The French fruit cake is made of the fruit combination of the above formula, and the sugar orange peel can also be added. 2. The cake batter in this formula is rich in oil and water, which is not easy to mix evenly. During the operation, a small amount of egg liquid should be added in several times. The egg should be used after the room temperature is restored to avoid oil-water separation when adding. 3. The cake body should be coated with sugar liquor while it is hot. The sugar liquor should be heated to 60 ° before use. After cooling, the cake will be wet and sticky when coated with sugar liquor. 4. in the middle of the cake paste, the butter is crossed and baked. The line will split the steam vent. It will help to bake out a perfect, beautiful shape and crack. Keep the pound cake wrapped. Put it in the refrigerator for.3 days. The taste is best. Take it out from the refrigerated room before putting it into the room temperature for 30 minutes. The shelf life is about 10 days. There are skills in making delicious dishes.
