Chinese Food

Cooking Steps

1. 

   Step23:

2. 

   Step22:Shelf life of preservation and appreciation - about 3 days at room temperature, about 15 days in cold storage (better flavor after 1 week in cold storage. 15 days in extreme flavor). Abou

3. 

   Step21:Brush all syrup on the cake while it's hot. Wrap the fresh-keeping film after all are coo

4. 

   Step20:Mix and boil some syrup materials, then cool them for standb

5. 

   Step19:After a good pound cake comes out of the oven, put it on the air rack to cool it

6. 

   Step18:Bake at 170 ℃ for 50 minutes. (about the crack. We can also bake at 170 ℃ for 10 minutes. Use a knife to draw a straight line in the middle of the cake surface. At 10 minutes, the surface paste will start to slightly conjunctiva

7. 

   Step17:Put it in the preheated ove

8. 

   Step16:Squeeze into the mold. Shake it lightly. Then use a scraper to clean the batter in the mold, which is lower in the middle and higher on both sides. Helps the final pound of cake grow tall and naturally spli

9. 

   Step15:The cake paste is put into the decoration bag. The mould is buttere

10. 

    Step14:Mix and stir well. Then mix it completely with the method of wiping and mixing. From the middle of the egg basin to the bracket technique of the egg basin mural. The batter should not be over stirred. The batter that is over stirred will become too cramped, which will cause defoaming. The pound cake will not grow high. The texture is compact and the taste is hard. The batter will fall down with tension and show the state of luster.

11. 

    Step13:Powder mixing. Sieving i

12. 

    Step12:Add white rum and continue to mi

13. 

    Step11:Make sure to mix well before each additio

14. 

    Step10:A small amount of whipped whole egg liquid is added to whipped butter and cream many time

15. 

    Step9:The best way to get rid of hot water is to have clear and hard to disappear lines, and to hold the eggs on the beater's head without dropping them quickly

16. 

    Step8:Mix the whole egg with the remaining 1 / 2 of suga

17. 

    Step7:It's difficult to pass the whole egg. You can pass it in hot water

18. 

    Step6:Keep sending. Spare. Preheat oven 170 degree

19. 

    Step5:Until the color turns white and the volume becomes larger. Then add the cream at room temperature in several time

20. 

    Step4:Add 1 / 2 sugar to butte

21. 

    Step3:Butter cubes soften at room temperature (soften to the point where a single finger press is a pit

22. 

    Step2:Scrape the lemon peel into the sugar and mix evenly (be careful not to scrape off the white part of the lemon peel. The white part will have bitter taste). Put it aside. Cream can be heated in hot water until slightly warm.

23. 

    Step1:After washing lemon with salt and drying wate