Chinese Food
Cake dessert ︱ my sadistic love with carbohydrates. Just count this buttery pound cake.
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Carbon water is the light of life. It's the nourishment of the brain. Pound cake has always been my first choice when I miss carbs so much. It is a very popular butter cake originated in England. It can be called the oldest cake. Its classic is formula and proportion. One sugar, one flour, one butter and one egg are the basic proportion of pound cake. The method is the standard creaming method. See here. Is this formula too high in calories. That's right. According to the heat ranking, pound cake must be on the list. But only classic, traditional formula. Can make a very soft cake. The aroma of butter is rich. With a cup of mellow American coffee. I'd like to stop eating for a few days to enjoy such a classic delicacy. This recipe. I use the original and Matcha flavor of the superposition. More flexible and rich taste. If you like it, it's more dense and moist
Cooking ingredients
Cooking Steps
Step1:Prepare the mold and baking paper. Cut out the shape of baking paper with the mold shape. Load the cut baking paper into the mold.
Step2:Prepare raw material
Step3:Butter is softened by water. Egg liquid is broken. Flour and baking powder are sifted. One part of original flour (baking powder and flour). One part of Matcha flour (baking powder, Matcha powder and flour
Step4:Beat butter and sugar white for about 4 minutes, such as feathery; then add egg liquid 4-5 times. Mix well each time
Step5:Divide into 2 plates. Mix them with the original flour and Matcha flour respectively. Mix them evenly with the mixing rod. Put them into the flower mounting bags respectively
Step6:Squeeze a layer of Matcha batter into the bottom of the mol
Step7:Then squeeze the top layer into the original batte
Step8:Preheat the oven in advance. 170 degrees. Bake for 40 minutes. Cover with plastic wrap and cool down after it is out of the oven.
Cooking tips:1. Butter softens. Please don't melt. 2. If you want to squeeze the same batter into each mold, you can weigh it with a scale. 3. If you like the one with more moist and dense taste, you can add heated sugar water and brush it on the cake while it is hot. 4. This cake is relatively heavy in butter. It can be preserved for about 3 days in summer and 5 days in winter. It may be longer. There are skills in making delicious dishes.
