Chinese Food
Classic pound cake is easy to learn
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I want to finish breakfast in three minutes. It's delicious and nutritious. So I learned a new skill of pound cake . Do it one day in advance. Return the oil in the morning the next day. It's delicious. Add another glass of milk. Full of blood to revive
Cooking ingredients
Cooking Steps
Step1:Butter 200g slice. Soften at room temperature.
Step2:Softened butter. Beat with the beater at low speed until smooth.
Step3:Add the soft white sugar (or sugar powder) 80g several times. Beat until there is no granule.
Step4:Add the egg liquid several time
Step5:Add low powder and foaming powder.
Step6:Stir with a silica gel spatula until the surface is oily. Preheat the oven.
Step7:The mould shall be padded with oil paper and filled with batter. Low in the middle. High around (it's important). Fire up and down 180 degrees for 55 minutes.
Step8:Boil 40 grams of water and 30 grams of sugar over low heat. Bubble. Let cool.
Step9:When out of the pot, brush the sugar water while it's hot (it won't suck in when it's cold).
Step10:When it's cool to warm, it can be wrapped in a food bag. Wait for the next day after oil return. Slice. That's called a Zan.
Cooking tips:1. Slicing butter can speed up the softening speed. It will take half a day in winter. Summer is very fast. 2. 4 small local eggs are OK. 3 large ones are enough. (break it up first) 3. After the mold is installed, the batter in the middle should be removed around. This is conducive to the natural opening. 4. The temperature of each oven is different, so the time should be adjusted slightly according to your own. The oven can be put out if it is slightly burnt yellow. 5. Wash the sugar water while it is hot. 6. After baking, put it to a low temperature and wrap it in a food bag. After the oil is returned the next day, slice it. No, I can't. My saliva is all down. I have skills in making delicious dishes.
