Cooking Steps

1. 

   Step1:1. Soften the butter to the paste shape at room temperature. It can be softened at room temperature in summer. If the temperature is low, I usually choose to cut as much as possible. The oven is set at 30 ° C. an hour. Butter melts when it's hot and solidifies when it's cold. If your butter softens and becomes liquid, don't worry. Put it in the refrigerator and refrigerate for a few minutes to the desired state.

2. 

   Step2:Add the sugar to the softened butter. Beat the eggbeater until the butter and sugar are well mixed. The butter is slightly white and slightly expanded. Break up the whole egg. Add the beaten butter 34 times. Every time you add the butter, you must beat it with the beater until the egg mixture and butter are fully blended. Otherwise, oil-water separation will occur.

3. 

   Step3:Preheat oven 180 degrees. Mix the low gluten powder, baking powder and cocoa powder evenly. Add the butter into the whole egg liquid. Mix the batter by cutting, mixing and turning until no dry powder can be seen. Add milk and chocolate beans. Stir in milk and batter until well combined.

4. 

   Step4:4. Put the batter into a disposable decorative bag and squeeze it into the pound cake mold. Here I use a long stick cake mold that doesn't touch the pound. So I don't need oil paper or oil powder. Spread the bottom layer of the mold as much as possible, and scrape the surface paste flat. In the middle layer of the oven. 180 degrees. 20 minutes. Take out and draw a line on the surface. Continue baking for 2025 minutes.

5. 

   Step5:You can eat it when it's hot. It's crispy outside and soft inside. You can also follow the traditional way of eating pound cake. Cool thoroughly and seal with plastic wrap. Refrigerate for 34 days. Slice and serve.