Cooking Steps

1. 

   Step1:Take a clean and anhydrous egg beater. Soften the butter. Add sugar powder. Use an electric eggbeater to beat the butter until it is smooth and bulky.

2. 

   Step2:Add the egg liquid for many times. Be sure to add it in small amount for many times. Add the next egg liquid after each absorption of the egg liquid. Otherwise, it is easy to separate the water and oil, and send until it is fluffy and white.

3. 

   Step3:Sift in low gluten flour and baking powder.

4. 

   Step4:Use a scraper to cut and mix evenly. Cut and mix dozens of times. The paste is glossy. The cake is delicious.

5. 

   Step5:Add some red velvet pigment.

6. 

   Step6:Continue to cut and mix evenly.

7. 

   Step7:Pour it into the flower mounting bag.

8. 

   Step8:Squeeze into the pound cake mold.

9. 

   Step9:Put in even sized dried strawberries.

10. 

    Step10:And a pound of cake paste. Use a small spoon as much as possible to form the middle low side high.

11. 

    Step11:Put it in the pre heated oven. 170 ℃ for 50 minutes. If there is no natural crack, you can use a knife dipped in water to gently cut in the middle after 25 minutes.

12. 

    Step12:If you are worried about the heavy color on the surface, you can cover a piece of tin paper in the last 15 minutes. At the end of the time, start boiling the sugar water. Boil until the water boils. The sugar powder will melt.

13. 

    Step13:Brush the sugar water while it's hot. When the cake is cold, you can't brush it in. After brushing the sugar water, the cake can be wrapped with fresh-keeping film and refrigerated for 23 days when there is still residual heat. The taste is the best.

14. 

    Step14:It's a nice looking sandwich pound cake. It tastes great.