Chinese Food
Cream cheese pound cake
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Cream cheese pound cake. It's a pure and delicate cheese pound cake. It's full of milk flavor. Of course, it has considerable calories. If you don't mind the long meat and love this, please try it.
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh the required raw materials in advance.
Step2:Cut butter and cheese into small pieces and soften at room temperature.
Step3:Then add the sugar.
Step4:Use the electric beater to beat until it is saccharified and the batter is puffed.
Step5:Break up the eggs. Add the egg liquid into the butter paste four times.
Step6:Continue to beat evenly with the electric egg beater.
Step7:Every time after confirming that the egg liquid is completely absorbed, continue to add.
Step8:This is the state after playing. I use the electric egg beater for about 2 minutes after every addition.
Step9:Then add yogurt.
Step10:Continue to beat evenly with the electric egg beater.
Step11:Then add the low powder and foaming powder that have been mixed and sieved in advance.
Step12:Use the scraper to mix evenly.
Step13:The bottom of the mould is padded with oil paper. The paste is put into the mounting bag and squeezed into the mould.
Step14:Smooth the surface, and arrange the paste into a shape with high ends and low center.
Step15:Put it in the middle and lower layers of the oven which is preheated 185 degrees in advance. Heat it up and down at 180 degrees. Bake for about 45 minutes. I like neat cracks. I can take them out in 1520 minutes and quickly cut them with a knife. I personally like natural cracks, so I never do it.
Step16:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
