Chinese Food
Vanilla pound cake
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Cooking ingredients
Cooking Steps
Step1:Preparation - soften the eggs in advance, leave the eggs at room temperature for more than one hour, mix and sift the flour (low flour, corn starch, baking powder), lay the oil paper oven and preheat for 190 degree
Step2:Mix the softened butter slightly. Add the sugar and sea salt and mix with a scraper until you can't see the dry powder
Step3:Whisk for 5 minutes at high speed with electric beater. The butter volume becomes larger and the color turns white
Step4:Play wel
Step5:Add the egg liquid after 5 minutes. Add it several times. Every time you add it, whisk until the egg liquid is completely absorbed by butter and then add it again. It needs to be added about 10 times. After each time you add it, whisk it for one minute at a high speed. In this step, the oil-water separation is usually too fast. If you add the egg liquid five times, whisk it for two to three minutes at a high speed after each time (this is a good state
Step6:Scrape in vanilla seeds after beatin
Step7:4. Add the powder, press and mix with a scraper until there is no dry powder, and then add the milk in four to five times. Mix with a scraper every time until the batter absorbs the milk and then add the next time. Then start mixing the batter (add the state of all the powder
Step8:Scrape the bottom of the basin and scoop it up from 2 o'clock to 8 o'clock. Mix it 80-100 times. Be sure to mix it in place. Change from rough to fine, shiny and elastic batter (mixed state
Step9:Put the batter into the decoration ba
Step10:Cut the small mouth of the flower mounting bag. Squeeze it into the mold. Shake the mold slightly. Because the movable bottom mold can't shake very hard. Smooth the surface. Put the mold into the baking tray. Put it into the middle layer of the oven. Bake for 15 minutes at 180 degrees
Step11:The cake will crack quickly in 15 minutes. You can leave it open or open. Open the oven. Take the gloves and drag the baking tray out of the middle with a water stained knife. Turn off the oven door and adjust the temperature. Turn it down to 150 degrees above the fire and continue to bake for 35 minutes (my knife is slit open). (if the oven does not go up and down, it can be adjusted to 150.) Fang Zi comes from the Internet (Yuxuan's mother
Step12:Done A kind of Take out the mold immediately after baking. When the cake is just baked, it is still fragile. Be careful when it pours out. Hang it on the side like toast. Wrap it with plastic wrap when the cake is still warm. It can be stored at room temperature. It can also be refrigerated for at least one day, preferably three days, to wait for the egg
Cooking tips:Because this cake has no auxiliary materials, there is no obstruction when squeezing the batter. The texture should be more delicate than those before. With the addition of corn starch, it will also be softer. Even some sponge cakes have the taste to judge whether the cake is ripe or not. Touch the crack with your hand and it has become dry and non sticky. It's not recommended to color the back cover of tin paper. It's not easy to bake thoroughly. So reduce the temperature The way to bake a pound of cake is to put it in cold storage, it will become hard. But when it becomes hard, the cut will be more orderly. How many pieces to eat each time. It can also be frozen and preserved. After cutting and sealing, put it at room temperature and return to warm for about an hour, and then eat it. There are skills in making delicious dishes.
