Chinese Food
Vanilla pound cake
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This cake comes from the island teacher. It tastes very early. It's very similar to the butter cake that I used to eat when I was a child. But the material I made is better. When I eat it, I can bite the vanilla seeds one by one. The taste of happiness ~
Cooking ingredients
Cooking Steps
Step1:Mix the softened butter and sugar powder with a spatul
Step2:Use electric eggbeater for 5 minute
Step3:Add the egg liquid at normal temperature in four times. Add and beat for 2 minutes each tim
Step4:Double the volume of whipped butter after adding egg liqui
Step5:Sift the flour and mix it 90 times with a scraper until the whole paste is gloss
Step6:Cake paste into mol
Step7:Put it into the preheated oven at 170 ℃ for 40 minutes. In the middle of 20 minutes, you can use a knife to make a cut. If not, there will be a natural crack
Step8:The baked cake (I didn't take the picture well when I cut it)_ T) When baking the cake, boil 50g syrup water and 10g sugar, then boil for another minute or tw
Step9:Put it on the baking net and brush the syrup into the cake while it's hot. Brush each side. Put it in the fridge after it's completely cooled
Cooking tips:1. The egg liquid should be made at normal temperature. In winter, the egg liquid should be heated to 20-30 ℃ in hot water, so as not to separate water and oil. 2. The cake can be kept in cold storage for 20 days. Take it out before eating, and then warm it up. There are skills in making delicious dishes.
