Cooking Steps

1. 

   Step1:First of all, a family portrait. Butter softens at room temperature. Refrigerated eggs return to room temperature.

2. 

   Step2:Beat softened butter and sugar with electric beater until fluffy and white.

3. 

   Step3:Add the eggs one by one. Beat until the butter is smooth after each addition, and then add the next one.

4. 

   Step4:Sift the low gluten flour and baking powder and add them in steps 3.

5. 

   Step5:Use a scraper to stir from the bottom until there is no dry powder.

6. 

   Step6:Add milk in batches and stir until there is no dry powder.

7. 

   Step7:Use a scraper to scoop up the batter and drop it. If the batter drips naturally, it means the concentration is just right. If it is tightly stuck on the scraper, it means the batter is too dry. You can add milk to adjust it.

8. 

   Step8:The batter is poured into the mold. The surface is scraped flat.

9. 

   Step9:Peel, core and slice the apple.

10. 

    Step10:The cut apples are evenly placed on the batter surface.

11. 

    Step11:Preheat the oven in advance. Bake it at 180 ℃ for 45-50 minutes. Insert a bamboo stick into the cake and pull it out without paste adhesion. It means that it has been baked. It is not necessary to back buckle it after it is out of the oven.

12. 

    Step12:Cool through sprinkles the sugar powder into the plate to close-up. Is there appetite at a glance.

13. 

    Step13:Cut one and taste it. It's delicious.

14. 

    Step14:It's more delicious with fruit and a cup of milk tea.

15. 

    Step15:This is the heart-shaped Apple pound cake I made before.

16. 

    Step16:Another picture.

17. 

    Step17:Another one. The pastry made a few days ago also shows the scenery.