Chinese Food
Warm pound cake
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The reason why pound cake is called pound cake comes from the proportion of raw materials: 1 pound of flour + 1 pound of sugar + 1 pound of eggs + 1 pound of butter. But the cake made by this proportion will be very sweet. So some adjustments have been made to reduce the sugar content. There's also a hundred fragrant pulp. It tastes sour and sweet. It has a different flavor ~-
Cooking ingredients
Cooking Steps
Step1:Weigh the butter and cut into small pieces. Set aside (room temperature
Step2:Cut the passion fruit, dig it out and sift it. Take only the pulp. Set aside for later use
Step3:Pour the eggs and milk into a bowl. Beat with a beater. Mix well
Step4:Mix the low flour, baking powder and sugar through siev
Step5:Add butter and half of the egg mixture and stir well at low spee
Step6:This is the state of mixin
Step7:Adjust the blender to medium speed and continue mixing for 1 minute. At this time, the cake paste will become more delicate and smooth (this step cannot be omitted
Step8:Pour the remaining egg liquid into the cake paste twice and mix it evenly (about 30 seconds each time). Remember to hang the side and mix it together
Step9:Finally, pour in the passion fruit and stir wel
Step10:This is how the cake paste work
Step11:Pour in the oiled toast. Spread it with a scraper. Bake it for 65 minutes at 170 degrees. If the cake surface is golden, cover it with aluminum foil or cover it. Avoid scorching the cake surface. Insert and pull it out with a bamboo stick. If there is no residue on the bamboo stick, it means it is ripe
Step12:It's normal to have cracks in the middle of the cake after baking. It will shrink when it's cold
Step13:It's purple. Sweet and sour pound cak
Cooking tips:1. If you use salt free butter, add 1 / 4 teaspoon salt. 2. Step 7 can't be omitted. Otherwise, the baked cake tastes rough and dry. Many holes are good for cooking.
