Chinese Food
New year's cake Rum grape pound cake (super detailed version)
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According to the fruit scale cake of fruit school, I only like raisins. I use the rabbit's 17.5 * 5 * 6 non stick cake mold. Let me give you a reference. In fact, it's very simple. I see a lot of the following methods because I'm wordy about some small details.
Cooking ingredients
Cooking Steps
Step1:Return the butter and eggs to room temperature. Mix low gluten flour and baking powder. Mix well and sift.
Step2:Put butter in a mixing bowl. Stir with egg whisk to soft cream. Add half of the frosting first. Continue to stir until all are white and fluffy, so that the butter can fully cover the air. Add the remaining icing. Stir again until fluffy.
Step3:Put the eggs at room temperature and beat them evenly. Add a small amount of egg liquid to the butter and stir well. At first, it will appear a little uneven separation. The hand feel of the eggbeater is smooth and easy to stir; after careful mixing for a period of time, the hand feel will gradually become heavy and present a smooth emulsion state. Add the cream to the egg mixture, and then add it a little more. Repeat the mixing. The egg liquid is added about 4-5 times.
Step4:Add the sifted low gluten flour and baking powder. Hold the handle of the rubber scraper vertically and mix from the center. With one hand, turn the mixing basin to the inside. With the other hand, use a rubber scraper to scoop up the batter and stir it in its own direction. With the degree of mixing, the taste of the baked cake will also change. If you stop mixing until there is no powder, the cake will feel crispy. Continue mixing until the batter is glossy. Because of this degree of batter will be gluten. When baking, it will expand high and beautiful. It will present a soft and moist taste.
Step5:Add the wine soaked raisins and stir wel
Step6:Use a rubber scraper to scoop out a proper amount of batter in several times and put it into the mold, and level the surface. Pick up the mold with both hands. Gently click on the bottom of the mold on the cooking table. Let the batter fill all corners of the mold evenly.
Step7:Preheat the oven at 170 ° C. bake for about 20 minutes. If the surface of the batter becomes hard, take out the baking pan. Draw a line longitudinally in the center of the batter with a spatula moistened with water. Put it back in the oven and bake for 30-40 minutes (50-60 minutes in total). After taking out, make sure that the cracks are full of baked color. Then insert the bamboo stick into the interior to see if there is nothing on the bamboo stick, it means that it is baked.
Step8:Boil 15g white granulated sugar and 25ml water in a small milk pot. Turn off the heat and cool down, then add 30ml rum. Brush the whole eg
Cooking tips:Tip 1. When making a pound cake, it's important to beat the butter and let the butter fully cover the air. Softening the butter will make this step easier. Tip 2. If you pour all the icing at one time, the water in the butter will be absorbed and hardened by the icing, making it difficult to stir. Therefore, you should add it in several times. After adding the icing to the butter and stirring, the original icing will partially dissolve due to a little water in the butter, but not completely. Therefore, the key point of mixing is not to make the icing dissolve, but to make the icing evenly distributed in the butter. After adding the eggs, the icing will absorb the moisture of the eggs, so that the eggs that are not easy to mix can be fully mixed in the butter. Adding too much egg liquid at a time will cause the butter to separate. If the egg liquid is added in several times, once the separation state occurs, the emulsification can be achieved by stirring forcefully or heating slightly; however, if too much is added at one time, the dispersed butter cannot be emulsified smoothly. In addition
