Chinese Food
Matcha pound cake
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The basic formula of this recipe comes from the fruit school's pound cake & bake dessert . Pound cake is a kind of butter cake which is made by mixing four kinds of raw materials, such as butter, sugar, egg and flour. The amount of each raw material is 1 / 4 of the total amount. Therefore, the developing pound cake is called quarters , which means four 1 / 4. In the case of pound cake, the same formula, different methods, the final cake taste and taste have their own characteristics, expansion height, internal organization, and taste also have some subtle differences. Here are four kinds of pound cakes with different styles. They are simple introduction to egg separation. Add yolk and egg white (egg white cream) respectively to butter, and the finished cake is more crisp than the whole one. Whole egg method - add the whole egg liquid to the butter once and beat it to cream. The cake is stronger. Our Matcha pound cake belongs to this kind of pound cake. Mixing and stirring of whole egg sponge cake-
Cooking ingredients
Cooking Steps
Step1:[preparations
Step2:[whipping butter] cut the cream into small pieces. After it is softened at room temperature, return the temperature to the extent that there will be traces if you press it gently. Beat the egg beater to a soft cream. I use the electric mixer to slow down. Use the beater to pick up the butter. A soft sharp corner of the butter attached to it is the best way to beat.
Step3:[add sugar powder twice] add half of the sugar powder into the cream, continue to beat until it is white and fluffy, and make the cream fully envelop the ai
Step4:Add the remaining sugar powder. Stir carefully until the cream is fully covered with air
Step5:[add a small amount of egg liquid in several times] add it in four times. Add the cream to the egg and wait until it is well stirred. Add the next egg a little more. Repeat. This is the first time to add egg liquid to mix and emulsif
Step6:For the second time, start adding the egg liquid to record a detailed process. Add a small amount of egg liquid to the cream first. Stir evenly with the hand beater. There will be a little uneven separation at the beginning. The feel of the eggbeater is smooth and easy to stir. As shown in the figur
Step7:After carefully mixing for a period of time, the hand will become heavy
Step8:At last, the emulsion is smooth. Follow this procedure to add the egg mixture for the 3rd and 4th tim
Step9:[mix in flour] preheat the oven to 200 ℃. Then pour the sifted flour into the butter at one time. Take the knife with your right hand. Put it into the basin from 2 o'clock. Start scraping the basin to 8 o'clock as much as possible. Scoop up the largest amount of batter as possible. Turn the mixing knife over and throw the batter back into the basin. At the same time, turn the basin anticlockwise with your left hand. Repeat this action. In this way, the flour disappears gradually after mixing for about 35 times. After the flour disappears, continue mixing for about 45 times in the same way. 80 times in total. Keep the speed at 10 seconds 6-8. The mixing knife should be close to the wall of the basin and filled with batter. PS - I counted it directly 80 times.
Step10:[into the mold] pour the batter into the mold. Use the tape to do this. Prepare a large number of cups that come with the soymilk machine. Put in a large flower mounting belt. Turn around to fix the flower mounting belt. Use a mixing knife to cut the batter into the mounting belt. Cut a small part of the tape first, then push the paste to the bottom with a scraper. Finally, cut the mouth larger. Squeeze i
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Cooking tips:There are skills in making delicious dishes.
