Yellow peach butter cake (yellow peach pound cake) recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Material preparation. 1. Cut the butter into small pieces to speed up the softening speed and make it easy to disturb. 2. Yellow peach needs to be diced. It should not be too small. About 1.5cm of dice is suitable. 3. Beat and sprinkle the eggs.

Step2:Sugar and butter. Mix well. Beat with egg beater until white and smooth.

Step3:Add the egg. 1. Add the egg liquid at least 3-4 times. Mix the egg liquid and butter paste thoroughly before adding the next time. 2. The butter paste splashed in the process of agitation can be scraped off with a stirring shovel. Continue to disturb.

Step4:Add powder. 1. Cake powder and baking powder shall be sifted patiently and added to the paste. 2. Fully mix the powder and paste with a mixing shovel until there is no hard block. (don't be lazy like Po master. Use the eggbeater. There will be a lot of small bubbles later.

Step5:Add yellow peach. Mix well.

Step6:Smear the mold. Apply a layer of butter in the mould for easy demoulding. (if it's not mold free, cut the oil paper and spread it inside after brushing the butter.

Step7:Pour in batter and bake. 1. After the batter is poured in, place the mold on the folded towel and shake it. Discharge the larger bubbles. Use a shovel to scrape the surface flat. Put it into a preheated oven of 180 ℃ and start baking. 2. Fire up and down. 180 ℃. 45-55 minutes. 3. Difficulty - after 15-20 minutes, it is recommended to observe the oven several times. The difficulty of pound cake is that the surface may look a little burnt and the color is too deep, but in fact, the center part may still be mushy. The judgment method is to use toothpick or bamboo stick to poke into the center of the cake. If the toothpick is sticky after lifting, it means it is not good. It needs to be baked for about 10 minutes. During this period, we still need to observe. If we go too far, the bottom will be scorched.

Step8:Brush with peach juice. Brush yellow peach juice while it's hot. The finished product will be fragrant.

Step9:Demoulding. When it's hot, shake it and pour it out. Cut it into pieces and let it cool.

Cooking tips:1. The traditional butter cake (pound cake) is generally 1-1-1-1 in the proportion of powder, egg, sugar and butter, so it is better to control the egg at about 150g. 2. Add the broken eggs at least three times. Butter and eggs are very easy to separate, so you have to mix well every time you disturb and then add the next egg liquid. 3. No, it doesn't matter. It doesn't taste bad either. 4. Yellow peach should not be cut too small. It's about 1.5cm small dice. Otherwise, it will be gone after baking. 5. The difficulty of this cake is the observation during baking. See the baking step for details. 6. Butter cake is easy to collide and loosen even after it is cut. If you want to give it to someone, it is suggested to put it in a small box. There are skills in making delicious dishes.