Chinese Food
Classic French Vanilla pound cake
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Pound cake is really a kind of cake that people love and hate. It tastes good but has too much heat. Both butter and sugar are too heavy for me. So I seldom spread jam or cream on the surface. For me, the original taste is very memorable.
Cooking ingredients
Cooking Steps
Step1:Whisk the butter at low speed. When the butter becomes creamy, pour in half of the sugar. Mix well, then pour in the other half of the sugar. Make it lighter and full of air.
Step2:Add the whole egg liquid to restore room temperature four times. Mix well at low speed. Mix well each time.
Step3:The evenly stirred butter paste is smooth and delicate. When mixing, the butter paste around should also be mixed well.
Step4:Sift in the low gluten flour. Since the baby also likes this pound cake, I didn't add the baking powder.
Step5:Add vanilla seed. It's very fragrant. Compared with vanilla essence, it's more full-bodied.
Step6:Use a rubber scraper to turn the mixing basin up from the bottom. While stirring, rotate the mixing basin until there is no dry powder.
Step7:The batter is smooth and creamy. Don't over stir. Otherwise, the pound cake will taste hard.
Step8:Pour in the mold. Tap it a few times. Let out the air. Then use a rubber scraper to wipe the flat paste surface. Make a little concave in the middle. Preheat the oven 180 degrees. Middle layer. Bake for about 40 minutes. Insert toothpick without adhesive.
Step9:It's a very primitive French pound cake. It's smooth in taste. There's no messy addition. It's not too sweet. It's OK to give children a little bit of it occasionally.
Cooking tips:Before using the mold, apply a layer of butter and then pour in a small amount of high gluten flour and shake to pour out the surplus flour. It is better to demould. There are skills in making delicious dishes.
