Chinese Food
Rum and fruity pound cake
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Actually, I'm not a pound cake lover. I always think pound cake is too sweet and greasy. It tastes dry and choky. I seldom make pound cake. Later, I found that the cake with almond powder has a very good taste. It's dense but not fluffy. It's also very fragrant. And the addition of almond powder doesn't have the taste of almond. It just improves the organization and presents fragrance. I like it very much. So, I think it's a good way to make pound cake. It will improve the thick and greasy taste that I don't like all the time. So no matter what formula the pound cake is, I use some almond powder instead of flour. The pound cake made by this way tastes first-class, fine and fluffy, and reduces the greasy feeling. It's much better than the pound cake made by ordinary recipe.
Cooking ingredients
Cooking Steps
Step1:Sift the flour and baking powder, soak all dried fruits in rum overnigh
Step2:Butter softens. Add sugar powder twice. Beat until it's swollen and white
Step3:Break up the eggs and add them to the whipping butte
Step4:Dry and control the fruit to clean the wine. Add a spoon of flour into the dried fruit. Mix well. Take 10 grams of rum for standby
Step5:Add all the flour into the butter. Cut and mix evenl
Step6:Add 4 dried fruits to 5. Mix wel
Step7:Put oil paper in the mould. Pour in batter. Preheat in 180 degree oven. Bake for about 40 minutes. In the middle, when the surface of the cake turns yellow slightly, cut a knife in the middle of the cake
Step8:Bake for about 40 minutes. Finally, insert a toothpick into the middle. Pull out the paste and bring it out. It's OK. Brush the rum on the surface while it's hot. Put it in a warm wrap and eat overnight
Cooking tips:There are skills in making delicious dishes.
