[jujube paste, brown sugar, pound cake] the ancient and early flavor that women can't miss in winter recipe-Chinese Food-best chinese food recipes-cooking food

[jujube paste, brown sugar, pound cake] the ancient and early flavor that women can't miss in winter

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It's another classic pound cake. I can see how much I love pound cake, the ancient and early flavor that women can't miss in winter. The pound cake is a bit like the cake with dates and brown sugar. It's full of ancient and early taste, but it has more layers of taste. Don't miss the jujube mud controllers. Otherwise, you can really lose your mouth [jujube mud and brown sugar pound cake] the ancient and early flavor that women can't miss in winter. As for nutrition, I won't say much about the benefits of jujube and brown sugar. You all know. Anyway, it's all good. Although it's a cake exclusive to women, it's suitable for all ages. Men can enjoy it. After all, good health and good looks are the ancient flavor that everyone wants. Although the pound cake is heavy in oil, sugar and calories, it's rich in nutrition and hierarchical taste, which has always fascinated me. This one is very touching

Cooking ingredients

presidential butter:100g

imported non aluminum foam powder:1 / 2 teaspoon

Cooking Steps

Step1:Materials are ready.

Step2:Jujube in water for 35 hours.

Step3:Wash it and put it into the boiling pot. Pour in some water.

Step4:Put on the lid and boil over high heat. Turn down the heat and cook soft.

Step5:Take out the drained water.

Step6:Remove the red jujube skin and core.

Step7:Then the blender makes mud.

Step8:After butter softens at room temperature (it is not easy to soften in winter. It can be used with the aid of an electric hair dryer). Use an electric eggbeater to whisk it at a low speed until it is a little white, a little larger in volume and a feather like pattern.

Step9:Add brown sugar three times.

Step10:As for the volume, the color will become lighter (the time will be longer. About 5 minutes).

Step11:After the eggs are broken up, add them in 5 times or more and beat them with warm water.

Step12:After each beating to complete absorption, add the next time. Whisk until it is completely fluffy and bulky (this part can't be anxious. Slowly whisk until it is completely integrated. Whisk through warm water. It's easy to separate water and oil, but don't worry. Add low powder and stir evenly).

Step13:Then add the cooled jujube paste.

Step14:Use the electric eggbeater to beat evenly at low speed.

Step15:Mix low powder and baking powder. Sift once in advance and then sift into the batter.

Step16:Use a rubber scraper to mix evenly (turn the bottom of the bag from the bottom to the top. Do not circle). The batter must be mixed until it is glossy (the batter of pound cake needs to be fully stirred until it is glossy. In this way, the batter will be cramped. The baked pound cake will be easy to expand, showing a soft, dense and wet taste).

Step17:Separate the batter into the mold.

Step18:Preheat up and down 170 ℃ in the oven. Put the mould on the baking net. Bake for about 40 minutes. When it's about 10 minutes, dip the knife in water and make a scratch on the surface. The cake will be more soft.

Step19:It's just golden on the surface (the bamboo stick is inserted into the cake. There's no adhesive when it's taken out, so it's fully cooked).

Step20:After baking, release the mold and let it cool. Wrap the plastic wrap and put it in the fresh-keeping box at room temperature to prevent the cake from losing water in the air. After overnight storage, the cake returns oil. The texture is wetter and tastes better.

Cooking tips:1. To make red jujube in jujube puree, more should be prepared. It should not be less than 120g. 2. Butter needs to be softened before it's sent. It's not easy to soften in winter. You can use a hair dryer to help. 3. Add a small amount of egg liquid several times (more than 5 times). Beat each time until it is completely absorbed. Then add the next time. Beat until it is completely fluffy and bulky (this part can't be anxious. Slowly beat until it is completely integrated. Beat over warm water. It's easy to separate water and oil. But don't worry. Add low powder and mix well). 4. Turn the batter from the bottom of the bag up. Do not circle the batter. While turning, press the batter. The batter of pound cake needs to be fully stirred until it is glossy. Because the batter at this level will be stringy, so it will expand, be high and beautiful when baking. It will show a soft, dense and moist taste. 5. The flour needs to be sifted into the batter from a high place. In this way, the batter will be filled with a lot of air. The taste of the cake will be softer. 6. My model