Chinese Food
Dried fruit, walnut and pound cake
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The dried fruit and walnut pound cake is a kind of special ordinary cake. I think it's still a bit troublesome. If you want to bake the dried fruit in advance, you need to soak the wine and drain it. But after the complicated procedure, the pound cake is very delicious. Pound cake I always think it's a very magical thing. It's not as durable as ordinary cakes. There's even a saying that pound cake tastes peak after 2 weeks. Because I haven't put enough for 2 weeks, I can't confirm that. But it's really delicious day by day. The taste is more rich and thick. It's best to refrigerate. After the pound cake is done, I always pack it with plastic wrap and keep it at room temperature for 2 days, then slice it and put it in the refrigerator. Take one piece every day. Pound cakes are very hot. It's better not to have more than one piece a day. PS mold uses the super long cake mold (33cm * 8.7cm * 6.5cm) of caiweijia. It's not that this model needs to be converted according to its own mold.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Cut the butter into small pieces to soften the room temperature. The eggs also need to be reheated to room temperature. Put the two materials of sugar water into a small pot. Heat on the fire until the sugar melts completely and the water boils. Sugar water can only be used when it is coo
Step2:Walnuts should be roasted in the oven in advance (roasted for 10 minutes at 100 ℃). Dried fruits and other things should be soaked in rum or white water for about 10 minutes, then drained and dried. Reserve low flour and baking powder, mix them evenly and sift them for three times
Step3:Beat the softened butter gently with an egg beater until smooth. Pour in sugar powder twice
Step4:After each time I put sugar powder in, I beat butter until it turns yellow and white, and the volume becomes larger. After that, I can't see sugar powder at all (I beat it at high speed for 1 minute every time I add sugar powder
Step5:Add the whole egg liquid 45 times. The egg liquid must be added slowly several times to prevent oil-water separation. (every time I pour in the egg liquid, I beat it at high speed for 1 minute
Step6:This state is the state of being put into all the egg liquid and then being sent away. There is no separation at all. It's very bulky. It looks very fluffy. It's much bigge
Step7:Respectively pour in the low powder + baking powder for sievin
Step8:Use the mixing method to stir. Don't worry about the gluten of the batter. It will swell higher and look better when it's baked. The butter batter is very gloss
Step9:Add roasted walnuts and dried fruits. Continue mixin
Step10:Stir until well mixe
Step11:Pour batter into the mold. Level with a small hanging knif
Step12:Put it into the preheated oven and bake it at 170 ℃ for about 55 minutes, then cover it with tin paper after coloring. Avoid over coloring and unsightly appearance
Step13:When the pound cake is out of the oven, it will be demoulded immediately and then the cold sugar water will be applied. The pound cake can only be applied with sugar water when it is hot. It's not good if it's cold
Step14:When the pound cake is still warm, wrap the fresh-keeping film. Leave it for 2 days and wait for the flavor to blend before eating. The flavor is better
Step15:
Step16:
Cooking tips:The dried fruit and walnut pound cake is a kind of special ordinary cake. I think it's still a bit troublesome. If you want to bake the dried fruit in advance, you need to soak the wine and drain it. But after the complicated procedure, the pound cake is very delicious. Pound cake I always think it's a very magical thing. It's not as durable as ordinary cakes. There's even a saying that pound cake tastes peak after 2 weeks. Because I haven't put enough for 2 weeks, I can't confirm that. But it's really delicious day by day. The taste is more rich and thick. It's best to refrigerate. After the pound cake is done, I always pack it with plastic wrap and keep it at room temperature for 2 days, then slice it and put it in the refrigerator. Take one piece every day. Pound cakes are very hot. It's better not to have more than one piece a day. PS mold uses the super long cake mold (33cm * 8.7cm * 6.5cm) of caiweijia. It's not that this model needs to be converted according to its own mold. It's good to cook
