Chinese Food
Fruit pound cake
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Pound cake has conquered a large number of people with its strong and mellow flavor. Pound cake is also called 1 / 4 pound cake. Flour, sugar, oil and eggs account for 1 / 4 of each. After practice, 1 / 4 sugar is too sweet. I'll make some changes. Cut 1 / 3 sugar. Pound cake has a solid taste and strong loading capacity. It is also the first choice for turning sugar cake embryo.
Cooking ingredients
Cooking Steps
Step1:Soak raisins and cranberries in black rum one day in advance.
Step2:Prepare other materials. Sift the flour and soften the butter at room temperature.
Step3:Pour the sugar into the butter. Beat until the color of the butter is lighter, the texture is smooth and the texture is clear.
Step4:Beat one egg into the butter at a low speed for one minute. Stir well before knocking in the next egg.
Step5:Beat all 6 eggs well.
Step6:Pour in flour and lemon peel. Mix well.
Step7:Pour in the wine soaked dried fruit and orange peel (I didn't have them), and mix well.
Step8:Silicone paper is laid on the inner wall of the mold.
Step9:Pour the batter into the mold. Make the batter surface low in the middle and high on both sides (in this way, the cake will not rise too high in the middle after baking).
Step10:Preheat the lower layer of 140 ℃ oven in the upper and lower tubes. Bake for 150 minutes.
Step11:Bake for 90 minutes. Cover the cake with tin paper and bake for another 60 minutes.
Step12:When the cake is out of the oven, the protruding part will be cut off. Turn it upside down and brush the mixture of junduligo and maltose on the hot surface. After cooling thoroughly, the wrap fresh-keeping film has the best taste after being refrigerated for 2-3 days.
Cooking tips:1. The recipe is an eight inch pound cake. I used the skirt mold to make Barbie sugar cake. 2. Junduliqiao wine is also called junduli orange wine. Mix with maltose syrup to brush the surface of the cake so that the cake can lock the water and have a strong orange flavor. It is better not to omit or use other materials instead. 3. Wrap the cake with several layers of fresh-keeping film, seal it and refrigerate for 2 days. Make the cake taste better after returning the oil. There are skills in making delicious dishes.
