Chinese Food
Coco pound cake (6 inches)
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Open your own menu. It's all Sichuan food. Ha ha. So I want to share a variety of recipes such as baking. This recipe is from the book. Share it with you. Coco pound cake. It's an all egg cake. It doesn't need to separate the egg white and yolk. It's easy to operate. I always like baking. I think of this hobby only when I have time. I hope I can keep my passion for baking and learning.
Cooking ingredients
Cooking Steps
Step1:All materials are ready.
Step2:After butter softens, add in soft white sugar and beat until the color is lighter and the volume is fluffy.
Step3:Add the eggs twice. Stir well.
Step4:Sift the low gluten flour, cocoa powder and baking powder, and then add them. Mix well.
Step5:Put the batter into the six inch cake mold. Shake it. Preheat the oven. Bake for 35-50 minutes at 180 ℃ / 170 ℃. (depending on your oven
Step6:Finally, cool the cake and mold it. Add some almonds and other simple decorations.
Cooking tips:1. Fire up and down 180 degrees / 170 degrees. 2. In winter, butter should be boiled 1 / 3 or 1 / 2 in advance. The best mixing speed is fast. In summer, the best mixing speed is medium speed. 3. Cocoa powder can be reduced according to the situation. 4. Preheat the oven to the desired temperature in advance. There are skills in making delicious dishes.
