Chinese Food
[Baixiang fruit pound cake] a pound cake full of tropical flavor
(71753 views)![[Baixiang fruit pound cake] a pound cake full of tropical flavor](https://cp1.douguo.com/upload/caiku/1/5/a/yuan_15c4d00b6650ec1c34308545beee0c6a.jpg)
A pound of butter, a pound of sugar, a pound of flour, a pound of eggs. Four equal materials make a classic pound of cake. Although heavy oil, heavy sugar and high calorie, it's rich in layers, but it's not enough. Baixiangguo, a tropical fruit, is not good-looking, even a little ugly. But it is as fragrant as its name, full-bodied and sweet and sour taste, but it conquers every inch of taste buds in an instant. Baixiangguopound cake. The pulp and the fruit seeds are integrated into the cake. The thick butter and mellow fruit fragrance blend. Just right. You can eat the plump pound cake. But the taste is sweet and fragrant, and you can't feel the sweet and greasy butter. It's a match made by nature. It's a magic pen. When eating, I chew one grain of fruit seeds. -
Cooking ingredients
Cooking Steps
Step1:Materials are ready.
Step2:Cut the passion fruit in half and dig out the pulp for use.
Step3:Butter softens at room temperature. Add sugar powder.
Step4:Use the electric egg beater to beat the eggs at a low speed until they are a little white, a little bigger and feathery.
Step5:Add the whole egg liquid 35 times. Add the next time after each time of mixing. Make sure to mix it completely. This can avoid oil-water separation.
Step6:Add in the passion fruit. Stir well.
Step7:Mix low gluten flour and baking powder and sift them into the batter from high place.
Step8:Use a rubber scraper to mix evenly (turn the bottom of the bag from the bottom to the top. Do not circle it). The batter must be mixed until it is glossy.
Step9:Put the cake batter into the mounting bag and cut a small hole. Squeeze it into the pattern. About 8 points full.
Step10:Heat up and down 170 ℃ in the oven. Put the pattern on the baking net. Bake for about 40 minutes (you can turn up and lower the temperature in the last few minutes to make the cake skin dry and easy to demould).
Step11:It can be golden on the surface (the bamboo stick is inserted into the cake. There is no adhesive when it is taken out).
Step12:After baking, it will be demoulded and cooled. After it is completely cooled, it will be wrapped with plastic film and stored in the fresh-keeping box at room temperature. After it is placed overnight, the tissue will be wetter and taste better.
Cooking tips:1. Soften the butter before beating. Don't worry about the beating process. Use the lowest gear of the electric egg beater to beat slowly until the volume increases and the color becomes lighter. It's just like a feather pattern. 2. Add a small amount of egg liquid several times (35 times). Each time, stir evenly and smoothly, then add another time. This can avoid the phenomenon of oil-water separation. If the weather is too cold, the egg liquid can be slightly warmed by hot water. The egg liquid is easy to pass at room temperature. 3. Turn the batter from the bottom of the bag to the top. Do not circle it. While turning, press the batter. The batter of pound cake needs to be fully stirred until it is glossy. Because the batter at this level will be stringy, so it will expand, be high and beautiful when baking. It will show a soft, dense and moist taste. 4. The flour needs to be sifted into the batter from a high place. In this way, the batter will be filled with a lot of air. The taste of the cake will be softer. 5. My pattern is not stained, so I don't need to
