Chinese Food
Baixiangguopound cake
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The day before yesterday, a Tao made a way of making Baixiang preserved fruit. At the same time, he dug a hole. What about the Baixiang juice? Because the passion fruit has the effect of promoting body fluid and promoting pharynx, it is very suitable to make the passion fruit pear jam and lemon passion fruit honey for flushing and drinking at ordinary times. With the sweet and sour flavor of passion fruit, it is also a good dessert to make smooth passion fruit jelly. Today, a Tao comes to teach you how to make a baixiangguo pound cake. It consumes the juice that comes out of making baixiangguo candied fruit. Maybe we usually make Qifeng cake or cheese cake. Pound cake has less contact. Some people think pound cake is too rich and tastes solid. It's not as delicious as Qifeng cake. In fact, it's a big misunderstanding. After being soaked and refrigerated in sugar liquor, pound cake has rich flavor, light taste and instant taste. Moreover, it can be sliced and stored separately. It's easy to share or take as you eat. Not only that. Pound cake and butter. It's much easier than Qifeng protein cream. Just press
Cooking ingredients
Cooking Steps
Step1:Put Baixiang juice in the wall breaking machine. Stir it at the highest speed for 30 seconds.
Step2:Sift out the seedless passion fruit juice through the screen for use. If there is no wall breaking machine, Baixiang juice can be filtered without wall breaking. Just make the cake and pay attention to the seeds.
Step3:90g salt free butter softens at room temperature to the point where it can be easily pierced by hand. If the room temperature is low, it is difficult to soften. It can be softened by means of microwave oven, hot water separator, radiator, hair dryer, etc.
Step4:Add 85g of fine sugar. First press it with a scraper to avoid splashing directly.
Step5:Electric eggbeater sends butter at high speed. Butter is lighter, bulky and light in texture.
Step6:77g of the whole egg liquid is broken up in advance. If it's Refrigerated egg, heat it up to more than 20 degrees at room temperature through warm water. Never use refrigerated eggs directly. Otherwise, the low temperature will cause the softened butter to solidify again, which will affect the beating.
Step7:Add 77g room temperature whole egg liquid into butter in three times. Beat evenly every time. Add again.
Step8:Until the egg is full. Beat the butter until it is shiny. The volume is further expanded.
Step9:Divide 30% of the butter, 75g, into another bowl for later use.
Step10:The remaining 70%. That is, 175g butter and 15g passion fruit juice. The passion fruit juice should also be added twice. After the first time, it should be fully sent and then added for the second time.
Step11:Stir well and evenly.
Step12:Sift and add 70g of low gluten flour. The remaining 30g of low gluten flour will be added to another portion of butter later.
Step13:Cut and mix the batter until it is smooth without dry powder.
Step14:Put the passion fruit paste into the flower mounting bag.
Step15:Cut a small opening at the front of the mounting bag. Fill the bottom of the sn2132 mold evenly with batter.
Step16:Use a scraper to wipe the paste. Make the paste concave in the middle. Both ends are slightly higher.
Step17:Then make the Matcha batter. Add 30g of low gluten flour and 2G of Matcha powder. Mix well first.
Step18:Sift the mixture and add another 75g of butter.
Step19:Cut and mix the batter until it is smooth without dry powder.
Step20:Fill the Matcha paste into the decoration bag.
Step21:Cut a small hole in the front of the flower mounting bag. Evenly fill the surface of passion fruit paste.
Step22:With a scrape
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Cooking tips:1. Why is it called pound cake? Pound Cake originated in England in the 18th century. At that time, pound cake had only four equal materials: a pound of sugar, a pound of flour, an egg and a pound of butter. Because each kind of material accounts for 1 / 4. So it is spread to France. Similar cakes are also called quarter cakes. 2. Can we use coarse sugar without fine sugar? no way. Coarse sugar can't dissolve completely until the cake paste is mixed. Baking will affect the taste. 3. Why add liquid to butter in several times? A large amount of liquid is directly rushed in, which will lead to the separation of oil and water in the butter that has already been sent. It also conforms to the basic idea of gradual mixing in cake making. 4. What else can I exchange for Baixiang juice? You can also change Baixiang juice into lemon juice, grapefruit juice and so on. 5. I'm afraid of trouble. Can I not make the Matcha part? Yes. Remove the tea powder. There is no need to separate the butter and flour. Just mix them in order. 6. I don't have this
