Chinese Food
Cranberry pound cake
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A heavy rain. To take away the short autumn. So fast is to eat lunch after winter. To continue the baking I love is a matter of emptying my heart and enriching myself, even if I'm not happy to enjoy it. The fragrance overflows. In every corner full of love
Cooking ingredients
Cooking Steps
Step1:After the yellow is softened, put it into the container together with the soft white suga
Step2:Top grade egg opener. Beat for about 5 minutes until the butter is white and fluff
Step3:Add the egg liquid in 4 times. After each time, use the top grade to beat for 1 to 2 minutes. Beat until the mixture is smooth
Step4:Low powder and baking powder were screened together in advance. Then sieve into the container. Mix with 2-8 points until there is no dry powder. Smoot
Step5:In mold. 8 points full. Two ends high and medium lo
Step6:Preheat the oven. The middle layer. The upper and lower temperatures are the same. Turn 160 ℃ for 30 minutes, turn 170 ℃ for 10 minutes, and then come out of the oven. Demould and cool. Put the fresh-keeping box to refrigerate and return the oil before eating
Step7:About 20 minute
Step8:To be release
Step9:Finished product
Step10:Finished product
Cooking tips:1. Temperature and time are for reference only. 2. The skill of adding egg liquid in several times to avoid oil-water separation and delicious cooking.
