Chinese Food
Assorted pound cake
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I like to eat pound cake. It's soft taste, natural egg flavor. It's no less than the commercial cake. It's usually less than 400g to make a pound cake. It's finished in a few days. The new pound cake mould made by the chef can make a 2 pound cake with large capacity. It doesn't need to use two moulds for separate packing. One mould can do it. One mould can also be washed less. The delicious pound cake has been eaten for several days. Especially this time, a lot of walnuts and dried fruits have been added. The taste is richer and the taste is better. It is said that the best taste period of pound cake is 2 weeks later. So just put it in the refrigerator and refrigerate it. But generally, the cake will be eaten after less than 2 weeks. -
Cooking ingredients
Cooking Steps
Step1:Peel walnuts and chop them up. Soak raisins and cranberries in rum for 1 hour.
Step2:When butter is softened, add sugar and beat. Make it lighter and bigger.
Step3:Add condensed milk.
Step4:Add the egg liquid in several times and beat.
Step5:Sift in low flour. Stir until the batter is glossy.
Step6:Put in walnuts and drained dried fruits and mix well.
Step7:Pour batter into the mold. Smooth the surface. Place in oven. Heat 180 degrees. Heat 160 degrees. Bake for 45 minutes.
Step8:Bake for about 6 minutes. The surface of the cake coagulates. Take it out and cut a long mouth with a knife. Put it back in the oven until the end of baking.
Cooking tips:1. It's better to bake walnuts for a few minutes in advance to make them more fragrant. 2. Mix the batter well. When mixing, count 80 times. 3. A long cut can help the cake to open a beautiful crack. There are skills in making delicious dishes.
