Chinese Food
Dried walnut cake (zero failure version)
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Pound cake is a special classic Western dessert. There are only four kinds of ingredients. Flour, butter, sugar and eggs. The original formula is that each material uses one pound. So people are called pound cakes. They are called pound cakes. They are simple and quick to operate. They not only taste loose and taste strong, but also store at room temperature for 57 days. Today, pound cake reduces the amount of butter and sugar. It makes you healthy and relaxed. It also adds crispy walnut meat and dried fruit. It has a richer taste. Whether it is breakfast or next, it is a Kwai cake. Afternoon tea. It's a good choice to match with coffee or tea, and it's still simple without failure. As long as you keep stirring it, you can learn it quickly
Cooking ingredients
Cooking Steps
Step1:1. Butter 100g, soften at room temperature, reserve eggs, take them out from the refrigerator and return to room temperature, reserve dried fruits 30g, soak them in water until they are soft, use kitchen paper to absorb water, reserve walnuts 30g, bake them in the oven at 160 ℃ for 5 minutes, peel them for reserv
Step2:2. Beat the softened butter with an electric beater until it is slightly white and feathery. Add 80g of white granulated sugar for many times and stir. Mix well each time. Add the next white granulated sugar for many times. Add two normal eggs for many times. Mix well each time and add the next egg liquid
Step3:3. Turn into a smooth and beautiful milk state. There will be no water or oil at the bottom of the basin. This state indicates that the mixing is successful. There is no separation of water and oil
Step4:4. Sift in 110g of low gluten flour and 1.5g of baking powder. Press the bottom of the bag until there is no dry powder. Pay attention to pressing. Do not over mix in circles
Step5:5. Pour in 30g walnuts and 30g dried fruits. Roughly mix wel
Step6:6. Install the mold and gently bump the table top to ensure there is no big gap between the mold and the batter. Make it into a low shape on both sides. Use a scraper to cut a seam from the middle. Make sure that the cake cracks according to the seam during baking. 180 degrees and 45 minutes in the middle of the ove
Step7:7. Mix 15g white sugar + 15g warm water for standb
Step8:8. Take off the film while it is hot. Brush sugar water all around. Put it into a fresh bag after being cooled at room temperature. It tastes better after 24 hour
Step9:Buttery, mellow, rich, walnut, crispy, dried and sweet. Have a piece of breakfast or afternoon tea. Live happily at hom
Cooking tips:1. Eggs must be kept at room temperature. Otherwise, it's easy to separate water and oil. 2. Please follow one principle - the quantity of four raw materials is basically the same - powder = butter = sugar = liquid and then fine-tuning according to your own taste. 3. My mold is 21.2 * 6.7 * 5.5cm. Please adjust the amount of ingredients according to your own mold size. 4. Dried fruit adjusts the type and quantity according to your own taste. If you have rum at home, use it to soak dried fruit The taste will be better. There are skills in cooking.
