Chinese Food
Mascarpone pound cake
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Mascarpone has a relatively short shelf life. It should be used up as soon as possible after opening. In addition to tiramisu, it can be consumed by finding this recipe. In addition, white chocolate is added. The cake is wet. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Butter and mascarpone are softened at room temperature in advance. White chocolate is chopped. Eggs are also taken out of the refrigerator in advance.
Step2:Mascarpone, butter, sugar. Beat with electric beater until white.
Step3:Return the egg temperature. Pour a small amount into the butter paste several times. Beat until even.
Step4:Mix the low gluten powder and baking powder and sift them into the butter paste.
Step5:Stir well and add white chocolate chips.
Step6:Continue to mix evenly.
Step7:Put it into the mold. Put it into the preheated oven. 170 ° 45 minutes. (after baking for about 15 minutes, you can cut it with a knife
Step8:When baking, boil sugar water. Sugar + water + rum over medium low heat. When the cake is hot, brush all the sugar water on it. Cool and demould. Put it in the sealed bag and return the oil for two or three days..
Step9:It's better to put it in a sealed bag and return the oil for two days. Because the cake with white chocolate is wet. Be careful not to break it when demoulding_ •̅
Step10:Afternoon te
Cooking tips:This pound cake has a high oil content. Butter will come out when baking. Remember to pick up the baking tray. It's not easy to clean up the free flow everywhere. There are skills in making delicious dishes.
