Chinese Food
Langmuir's chocolate bean cake
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As the saying goes, if I can't eat hot tofu in a hurry, I should change my mind to that of pound cake, because the delicious pound cake is only delicious when it's baked on the third day and can't bear to wait for its oil return.
Cooking ingredients
Cooking Steps
Step1:Butter softened and sugar adde
Step2:Stir until fluffy, add eggs in 4 times, and beat evenly every tim
Step3:Sift in the flour, beat the flour, stir in the almond powder and mix wel
Step4:Dry the red wine soaked in rum in advance and put it into the batte
Step5:Stir well and add chocolate bean
Step6:Mix evenl
Step7:Put it into the mold for 7 minute
Step8:Put it in the oven for 170 ° and bake for 10 minutes, then take out the knife and make a longitudinal cut in the center, put it in the oven for 35 minutes or so, if the surface color is too fast, cover with tin paper
Step9:Take out from the mold and brush the sugar water on the surface (the sugar water is made by boiling it on a mixed fire, then turn off the heat and add rum to mix it evenly). Cool it and put it in a fresh-keeping bag to seal the pound cake. The best eating time is 3 days after baking
Step10:Finished product drawin
Step11:Finished produc
Cooking tips:The temperature should be determined according to the temperament of your own oven. After the cake is baked and cooled, it must be sealed and preserved to make dishes delicious.
