Chinese Food
Miss Xiaoyu's vanilla pound cake
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I like to eat pound cake very much. Although the heat is a little bit high, the pound cake with vanilla seeds is thick and elastic. It's super delicious - the original vanilla pound cake from Xiaoyi teacher. I made a little adjustment according to my own mold - the mold size is 21.2 A kind of ️6.7 A kind of ️5.5
Cooking ingredients
Cooking Steps
Step1:Prepare baking paper for loading into the mold. Baking paper should be flush with the mol
Step2:Soften the butter at room temperature ~ put softened butter, sugar and vanilla seeds into the mixing basin. Press and mix with a scraper until it is even. Press evenly with the scraper until no sugar is seen
Step3:Whisk for five minutes at high speed with the electric beater. The resistance in the bowl becomes smaller and smaller. Beat until it turns white and expands to creamy
Step4:The egg liquid at room temperature shall be poured into the egg beating basin in three times. Each time, it shall be sent at high speed for about two minutes. Stir the circle greatly to promote the emulsification of butter
Step5:The butter is bulky, soft and fluffy, with a preheating temperature of 180 degree
Step6:Sift in low powder and foam powder. Use the copy technique and press with a scraper until there is no dry powder. After about 35 times, there is no dry powder
Step7:Then continue mixing for about 45 times with the same metho
Step8:The whole paste is glossy. The cake may collapse if it is not stirred enoug
Step9:Use a scraper to install the mold. The middle part collapses. Raise the four corners. Knock the mold gently
Step10:The middle layer of the oven is 180 ° for about 30 minute
Step11:Heat the sugar water material in a small pot and put it into the vanilla pods to boil. Turn off the heat after boiling. Cook for about three minutes. Brush the sugar water while the cake is still warm. Or brush the surface with white maltose syrup
Step12:It's open; you can enjoy it within one week after refrigeration ~ it's as delicious after reheating
Cooking tips:1⃣ The butter should be put into place. The batter was poured into the mould, but I didn't think it would change like this. The key point of cake expansion is the butter 2⃣ The egg liquid should be added in several times. Before each addition, make sure that the added egg liquid has been completely mixed 3⃣ After sifting in the flour, stir gently. Do not circle the flour to make it firm. The mixing technique is very important - good cooking skills.
