Chinese Food
Cranberry pound cake made from basic formula of mencangdorenya
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How many pounds does the name pound cake weigh? Yes, it is. The origin of its name is this - pound cake originated in England in the 18th century. At that time, the pound cake had only four equal materials: 1 pound of flour, 1 pound of cream, 1 pound of sugar and 1 pound of egg (1 pound is about 454g). Because each material accounted for 1 / 4 of each, it was spread to France. Similar cakes were also called 1 / 4 cakes. In today's advocating low fat, low oil and low calorie, many people are so deterred. They miss the delicious food. Nowadays, the proportion of pound cake is not limited to 1 / 4 of the original cake, and fresh cream and other materials are added. The original basic recipe (except for the other ingredients of cranberry) was picked from the book of German housewife mencang duorenya. It has been made successfully several times. In fact, the place where pound cake is different from Qifeng is the place where butter and heavy sugar are added. So the taste is both rosin and sweet. But don't eat it with some bitter tea or jairphine at a time
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary materials. Soften the butter. Return the eggs to normal temperatur
Step2:Whisk the sugar and butter in the egg beater. Add the vanilla essence and continue to beat until fluffy and white for about 10 minutes
Step3:Add one egg at a time to the plate. Beat for 2 minutes at a time. If the egg oil is separated, add a little amount of flour to make it smooth
Step4:Stirred. No separation. Now the oven begins to preheat 180 degrees
Step5:Mix the low powder and the baking powder and sift them. Add them into the plate three times. Mix them with a scraper until there is no particle
Step6:Confirm the softness and hardness of the batter. Scoop up the batter with a scraper. The batter does not drip. It means it is too dry
Step7:It can be adjusted by adding a small amount of milk
Step8:Scoop up the batter again. It drips naturally. It's just right
Step9:Pour a layer of batter into the mold. Sprinkle with cranberries
Step10:Cover with batter
Step11:Spread a layer of cranberry over it. Cover with batter and smooth the surface with a spatula
Step12:Put it into the preheated oven and bake for 20 minutes. It doesn't need to be buckled when it is out of the oven. It can be demoulded if it is cooled directly.
Step13:Finished product display
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Cooking tips:1. Pound cake uses the whole egg method. It's not as fragile as Qifeng because of the bubble beating. Although it takes a long time to operate, it almost won't fail; 2. In addition to cranberries, it can also be added with other materials such as raisins or honey beans; 3. Pound cake doesn't have to use a special mold. In this recipe, the 6-inch chimney movable bottom anode mold is used. Because it's high butter, you don't have to worry about the demoulding problem ; 4. Pound cake also has a conventional truth. That is to crack. If you use a rectangular mold, in order to crack it well, you can also make it slightly higher in the middle and make a hole along the hole when smearing the batter. 5. It's still a problem of mold. Because pound cake has a large density. In order to be easy to bake, it's suitable to use a small mold. If you use a circular mold, you'd better use a chimney mold. There are skills in making delicious dishes.
