Chinese Food
Dried fruit pound cake
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The dried fruit pound cake is rich in all kinds of dried fruits and nuts. This rich dried fruit pound cake will taste better after being baked and refrigerated for a few days. The reason is that the aroma of dried fruits and nuts is completely integrated into the cake. Every bite of the cake is full of the smell of dried fruits. This feeling is simply too happy. I made some sugar preserved tangerine peel last time. It's used to make western food like bread and cake. It's delicious and dry fruit in one piece of cake. It can be said that baking brings another happiness. The storage time of pound cake is long. As long as the pound cake is sealed with plastic wrap, it can be isolated from air and moisture. It can also be wrapped with two layers of plastic wrap, so that it can be kept for at least 23 weeks in the refrigerator. I personally like to eat the soft pound cake. Usually I put it at room temperature for 2060 minutes. I think it tastes delicious. Of course, you can cut it and eat it directly. It's more solid. Anyway
Cooking ingredients
Cooking Steps
Step1:Soak raisins and cranberries in warm water for about 15 minutes. Then use kitchen paper to absorb the excess water. Cut into small pieces with sugar preserved tangerine peel and roasted walnuts.
Step2:Add the room temperature butter to the sugar powder and mix well with a scraper.
Step3:Use the electric beater to beat the butterscotch powder until it turns white and bulky. Then add it into the egg liquid five times to beat.
Step4:Every time you add the egg mixture, stir until the butter completely absorbs the egg mixture, and then add the next amount.
Step5:Whisk the egg liquid and butter and sift in the low gluten powder and baking powder.
Step6:Turn and mix with a scraper until there are no particles.
Step7:Add all the nuts.
Step8:Mix well.
Step9:Preheat the oven for 190 degrees. Put the batter in 21cmX6.7cmX5.5cm The rectangular movable bottom mould is about 78 minutes full. After entering the mould, use a scraper to smooth the surface of the cake paste. The cake paste at both ends needs to be higher. In this way, the cake paste will expand and reach an agreement with the paste in the middle during the baking process. After the oven is preheated, put it into the oven. Adjust the temperature to 180 degrees and heat it up and down for 4550 minutes 。
Step10:After baking for 10 minutes, the cake paste on the surface can be taken out when it starts to solidify a little. Use a knife to cut it horizontally. Keep both sides of the end to avoid cutting. This step can also be omitted. Just think it will look better after cutting.
Step11:After the cake surface is colored, it can be covered with a piece of tin paper to continue baking. After baking, it can be put out of the oven for drying. If you are not in a hurry to eat, you can wrap a layer of cling film to insulate the air. Put it in the refrigerator and refrigerate it for 23 days before eating. Because the pound cake is rich in dried fruits. If you wait for 23 days to eat, the smell of dried fruits can be more integrated into the cake. Take out the pound cake from the refrigerator and cut as much as you like. Then the cake will be soft again after 2040 minutes at room temperature. You can also put it into the fresh-keeping box and heat it up in a small microwave oven. The rest of the pound cake bags that can't be eaten are sealed with plastic wrap and refrigerated for two weeks.
Step12:Finished product.
Step13:Finished product.
Step14:Finished product.
Step15:Finished product.
Step16:Finished product.
Step17:Finished product.
Step18:Finished product.
Cooking tips:The oven temperature needs to be adjusted according to each oven. It is recommended to put a thermometer in the oven to test the temperature. You can choose your favorite dried fruits, such as prunes, sweet almonds and so on. There are skills in making delicious dishes.
