Chinese Food
Red bean pound cake
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Pound cake is just like vanilla ice cream in the world of ice cream. It is the foundation in the foundation, the classic in the classics and the elder in the elders. 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 was spread to France. Similar cakes are also called 1/4 cakes.
Cooking ingredients
Cooking Steps
Step1:Cut the butter into small pieces. Let it soften naturally in the roo
Step2:Add sugar powder and stir well. Whisk slightly until ligh
Step3:Add in the egg liquid. Add a little at a time. Add all the egg liquid in several times ~ stir evenly after adding some each time. Then add the next time. Add red bean paste to the egg mixture and stir wel
Step4:Sift in the low gluten flour and baking powder. Mix well with a scraper.
Step5:Pour in the mold. Preheat the oven to 170 degrees. Bake for 15 minutes first. Take out and use a knife to cut the surface longitudinally
Step6:Then continue baking for 2530 minutes. It's fragrant
Cooking tips:1. Put butter in place. Don't put baking powder; 2. Taste the cake one or two days later; 3. If it's not easy to demould, it's recommended to put oil paper on the bottom of the mold; 4. Don't worry when adding egg liquid. Add it several times and a small amount to prevent oil-water separation. I add it in about 35 times; 5. Take out a knife in the middle of baking to make the cake swell better. There are skills in making delicious dishes.
