[Caramel chestnut pound cake] - by couss co6001 recipe-Chinese Food-best chinese food recipes-cooking food

[Caramel chestnut pound cake] - by couss co6001

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Make delicious snacks for your family. It's a very happy and warm thing here. This Caramel chestnut pound cake is worth your try. ~~By @ by

Cooking ingredients

room temperature eggs:2 (about 95100g)

Cooking Steps

Step1:Prepare all materials.

Step2:Soften the butter at room temperature. Use electric beater to stir the butter until softened.

Step3:Add the mixture of sugar and sea salt in two steps. Beat until the butter is white, soft and feathery.

Step4:Add the broken eggs in several times. Mix with the butter and add the next time until all the eggs are added.

Step5:Sift and add half of the flour with low gluten and baking powder. Cut and mix with a rubber scraper until it is even without flour.

Step6:Add caramel sauce and butter batter, cut and mix well.

Step7:Mix the remaining flour and baking powder, sift them and add them into the batter, cut and mix them evenly.

Step8:Add the dried syrup sugar coated chestnut granules into the batter and mix well.

Step9:Put the batter into the mounting bag. Cut the holes. Squeeze it into the non stick pound cake mold.

Step10:Cossco6001 oven. Preheat well in advance when the temperature is 170 degrees. Put the mold in the oven and bake for 1520 minutes. After the surface congeals, cut a knife in the middle with a knife so that the batter inside will expand better.

Step11:Bake for 50 minutes. The cake out of the oven does not need to be demoulded urgently. It is more stable to demould when it is cool.

Step12:Attachment - caramel sauce material - 80g sugar, 100g light cream production - sugar and a spoon of water to make syrup. After bubbling, continue to burn until the color becomes amber. Turn off the heat. Add the light cream to stir. Cool and use. Bread is also delicious.

Step13:Follow the couss wechat (wechat-couss1918). Get more delicious recipes.

Step14:Taobao sweep. Learn about this oven.

Cooking tips:1. The butter softens at room temperature to the extent that it can be easily poked with a finger. If the room temperature is too cold, you can put it in the oven. Develop the fermentation function. Bake until the butter is softened. 2. The sugar and salt are ground into sugar powder by grinder in advance. Stir until the butter is soft and then add another time. Stop the machine while beating. Scrape the butter off the edge of the basin with a rubber scraper. Then continue to stir. 3. The candied chestnuts on the market are very sweet. Please drain the sugar water before adding. If you don't have sugar chestnuts, it's OK to cook some by yourself. But cook them soft and thoroughly. Otherwise, the roasted chestnuts will be too hard and affect the taste. 4. Eggs must be normal temperature eggs, not ice eggs. If ice eggs are used, when the eggs are in contact with butter, because of the temperature difference, the eggs can not be integrated with butter. On the contrary, the temperature of butter will be reduced in an instant and coagulate. Finally, the whole butter and egg water oil will be separated. 5. After adding flour, do not stir vigorously. Over stir flour to make gluten. Cake