Chinese Food
Original pound cake
(86258 views)
Ah, this is really a novice. It's very, very, very simple. It doesn't need to be mixed. It doesn't need to be beaten with egg white cream. It's afraid of flour. So it's the novice. It's still a long time for the exam. I bake 160 ℃ for about an hour. 175 ℃ is only 45 minutes. It's because the quantity is too large. My toast is quite large. If your toast is smaller, the recipe is divided into two.
Cooking ingredients
Cooking Steps
Step1:Softened butter. My butter is very soft. It doesn't need to be softened.
Step2:Make 10 laps with the eggbeater.
Step3:Add the sugar in several times. You can add it all directly. Mix it with the eggbeater. Preheat the oven 175 degrees.
Step4:Add the eggs in several times. You will find some oil-water separation. Just add the flour.
Step5:Add the flour. Use a scraper to stir it a little. It's not even.
Step6:Then use the eggbeater to beat. I see that there is no oil-water separation now. It's very delicate.
Step7:It's OK to add tin paper to the toast. I don't have any. Tin paper is optional.
Step8:Add the batter.
Step9:It's done. Let it cool.
Cooking tips:Crispy outside, soft inside. Good time. There are skills in making delicious dishes.
