Cooking Steps

1. 

   Step1:Pound cake part - eggs return to room temperature. Break up for later us

2. 

   Step2:Butter softens to a state where it can be easily presse

3. 

   Step3:Beat butter for 23 minutes at medium and high speed. The color of butter becomes lighter and the volume increases

4. 

   Step4:Add in the sugar and 1 / 3 of the egg liquid. Beat for 2 minutes at a medium high speed; then add 1 / 3 of the egg liquid. Beat for 1 minute at a medium high speed; finally pour in the remaining egg liquid. Beat for about 1 minute at a medium high speed. Finally, it appears light and delicate. (the temperature of eggs is too low, or the speed of adding eggs is too fast, which will cause oil-water separation

5. 

   Step5:Mix the baking powder and low gluten flour evenly. Sift into the butter

6. 

   Step6:Stir until there is no dry powde

7. 

   Step7:Pound cake mould anti stick - first coat with butter, then spread a layer of flour. Pour out the excess flou

8. 

   Step8:The fig is cut vertically in hal

9. 

   Step9:Put 2 / 3 batter in the mold. Apply it evenly. Press the cut surface down into the Fig

10. 

    Step10:Then put in the remaining batter. The surface should be smooth. Put the batter into a preheat oven with 175 degrees. Bake the middle and lower layers for 4045 minutes. Insert a bamboo stick. If it is clean, the cake will be bake

11. 

    Step11:The rum and drinking water are mixed into the sugar liquor; after the pound cake is taken out, brush the sugar liquor while it is hot. After cooling, seal it with a fresh-keeping bag. Refrigerate it overnight

12. 

    Step12: