Chinese Food
Cheese pound cake
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I've always been fond of pound cake. There's just enough cheese left at home. I made a cheese pound cake. I need such a warm brand pound cake in cold winter. It's light sour milk and cream. I like it very much.
Cooking ingredients
Cooking Steps
Step1:Take a clean, anhydrous egg beater. Put in softened butter and cheese. Add sugar.
Step2:Use electric egg beater. Beat until smooth and bulky.
Step3: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.
Step4:Add the thick yogurt and continue to beat.
Step5:Sift in low gluten flour and baking powder.
Step6:Use a scraper to cut and mix evenly. Cut and mix dozens of times. The paste is glossy. The cake is delicious.
Step7:Pour into the pound cake mold. Use a small spoon as much as possible to form the middle low and both sides high.
Step8: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.
Step9: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. Brush sugar water while it's hot. When the cake is cold, it won't go in.
Step10:It has the taste of ice cream after slicing. I like it very much.
Cooking tips: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. There are skills in making delicious dishes.
