Chinese Food
Vanilla pound cake
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This vanilla pound cake should be a basic pound cake. The addition of vanilla is really delicious. During the operation, pay attention to the mixing degree of butter and egg, and then master the mixing degree of pasta. Then you can make this delicious pound cake. And I can really eat ice cream after cold storage.
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh the required raw materials in advance.
Step2:Mix the low powder and the foam powder evenly. SIFT for standby.
Step3:Beat the softened butter with an eggbeater until smooth.
Step4:Add vanilla seeds. Add sugar twice.
Step5:Send. Beat until butter turns white and bulky.
Step6:Add the egg liquid four times.
Step7:Add the egg liquid once. Beat the egg with the highest speed for about 2 minutes.
Step8:Add the egg liquid for the second time.
Step9:Continue to beat the eggs with the highest speed for about 2 minutes.
Step10:Keep adding the egg.
Step11:In a good condition.
Step12:Pour in the sifted powder.
Step13:Mix well until the paste is glossy.
Step14:Put the batter into the mounting bag. Squeeze it into the mold. Smooth the surface of the cake paste and make it into the shape of low in the middle and slightly high at both ends. Shake off bubbles. The middle and lower layers of the oven. Heat up and down 170 ℃. About 55 minutes.
Step15:When you bake the cake, you need to boil the sugar water - add water to the fine sugar. Boil until the water boils, the sugar melts and cools down. Brush the sugar water while it's hot after it's out of the oven. When the cake is still warm, wrap it with plastic wrap. Seal it for a day and wait for the oil to return.
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
