Chinese Food
Sakura pound cake
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Cherry blossom is a symbol of beauty, beauty and romance in the eyes of many people. The cherry blossom cake with light cream is salty, soft and delicate in the sweet. In this warm and bright spring day, it brings a gentle and elegant taste to the tip of your tongue. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Sift the powder for us
Step2:Add 60 grams of cherry blossom to the hair. Take it out and dry it with a paper towel
Step3:Whipped cream and water for cherry blossom. Heat over medium temperature. Add 10g Cherry Blossom powder
Step4:Butter and sugar until fluff
Step5:Add warm cream and cherry blossom water to make it light and bulk
Step6:Add eggs in tur
Step7:Add sifted flour and mix well. The batter is smooth
Step8:Take 250g batter separately and add 30g Cherry Blossom powder and mix wel
Step9:Put the white batter into the mounting bag and squeeze the next layer of batter into the mol
Step10:Then put the pink cherry blossom powder paste into the mounting bag and squeeze it into the mold. It's OK. It's decorated with the cherry blossom after the hair bubbl
Step11:In oven 170 ° 25 minute
Step12:Some in pink. Some in real colo
Cooking tips:1. Adjust the time and temperature according to the mold size and oven temperature. The total amount of this mold is about 800g batter. 2. The fermented butter must be fully softened. 3. Heat the eggs in warm water to 20 to 30 degrees in advance. 4. If the state is close to liquid state, it can be cooled with ice water or refrigerated for a while. 5. Beat butter completely. You can't follow the time in the book. Before adding eggs, beat for about five minutes. After that, beat with eggs for about two minutes each time before adding the next time. 6. Eggs must be added in several times. Three to four times is enough. It is easy to separate oil and water if too many eggs are added at one time. 7. The batter of pound cake must be mixed in place. The batter should be glossy. According to the mixing method in the book, you can't see the dry powder 30 times or so. Then continue to mix 60 times, 90 times in total. 8. It tastes best three days after baking. Cold
