Chinese Food
Cranberry pound cake
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Pound cake originated in England in the 18th century. At that time, the British used a pound of butter, a pound of sugar powder, a pound of flour and a pound of egg liquid to make cakes. So the cake was named pound cake. There is also a better name called 1 / 4 cake. Because this cake is very high in calories. Now people will reduce the amount of sugar powder for the sake of health. -
Cooking ingredients
Cooking Steps
Step1:Prepare container. Butter around.
Step2:Wrap oil paper in a container full of butter. This is convenient for demoulding. Set aside for backup.
Step3:The butter is softened thoroughly at room temperature and then sugar powder is added. Remember to soften it completely. Otherwise, the powdered sugar will splash out when it's dismissed. As for the degree of softening, you can easily break the butter with a scraper.
Step4:Add the butter and sugar powder into the egg mixture in several times. At least three times. for the first time.
Step5:Second time. Why do you need to add egg liquid in several times? This is to make the egg liquid and butterscotch powder fully integrated. Otherwise, it's easy to turn into tofu dregs.
Step6:Add the egg liquid for the third time. Add in the egg mixture and beat for about 12 minutes at a time. The egg mixture will definitely blend with butterscotch.
Step7:Mix the batter with dried cranberries. Stir it a little.
Step8:Then we put it in the container.
Step9:Sprinkle some cranberry on the top of the cake paste for decoration. Preheat the oven 180 degrees in advance for more than 10 minutes.
Step10:Put the cake in the preheated oven and bake it 180 degrees for about 35 minutes. Adjust the temperature according to your oven. Finally, use toothpick to insert into the cake. The flour paste without adhesion is cooked.
Step11:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
