Baixiangguopound cake recipe-Chinese Food-best chinese food recipes-cooking food

Baixiangguopound cake

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As long as you eat it once, you can't forget the pound cake. It tastes wonderful when you add the passion fruit. Add the whole passion fruit seeds together. When you bite it, it's also very surprising that it's crunchy. Use a small amount of almond powder instead of low powder to make the cake more crisp and loose. The lightness of the cake at the entrance changes my impression of the pound cake solid and sweet. Try it together ~

Cooking ingredients

Cooking Steps

Step1:Soften the butter at room temperature. Add sugar and beat until it is bulky and white.

Step2:Break up the eggs in advance. Add the egg liquid in four times. Use the beater to make a big circle and beat at high speed for each time. Mix well and then add another time. Otherwise, it is easy to separate water and oil.

Step3:Sift in almond flour, low gluten flour and baking powder.

Step4:Mix until there is no dry powder. Then add four passion fruit in four times.

Step5:Mix the batter as a whole until it is glossy.

Step6:The mould shall be oiled and dusted in advance to prevent sticking.

Step7:Pour in the cake paste. Use a scraper to make it look high on both sides and low in the middle. This will help the cake naturally crack into beautiful cracks. Shake a few times before entering the furnace.

Step8:Put it into a preheated oven at 170 ℃ and bake for 50-55 minutes.

Step9:When baking the cake, make the sugar liquor. Add water to the sugar and put it into the pot to boil. Make the sugar melt completely. After cooling, add rum and mix evenly.

Step10:After the cake is baked, take out the mold. Brush the sugar liquor immediately. Make sure it's hot. Otherwise, the sugar liquor won't suck in.