Chinese Food
Raisin pound cake (toast Box Version)
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My husband always said that when I was a child, the pudding in his downstairs shop was delicious. I always thought that pudding should play QQ like jelly After a positive jelly pudding, he was dump pudding. I walked on the cake road. After making various cakes, he finally tried to make complaints about the pudding that he said was pound cake and fruit bar. (you feel my anger at leaving) there is no fruit bar mold. I only have 450g of toast box on hand. So I made a big one with this toast box after changing my face according to Jun's cream fruit cake recipe. Anyway, no matter what mold is used, the taste is still the same. (I really don't want to buy another mold specially for a kind of cake. My friends in the baking pit must know that My pain. All kinds of square, round, non stick, anodized aluminum, Madeline, small cake, chrysanthemum These molds are good at taking up space
Cooking ingredients
Cooking Steps
Step1:Cut the butter into small pieces and put it in the egg beating basin. Put the egg beating basin into the oven and select the temperature of 38 ℃ for fermentation function. Soften it after 60 minutes.
Step2:Pour 130g of fine sugar into the softened butter. Beat with the eggbeater until the butter is lighter and fluffy.
Step3:Add the whole egg mixture to the whipped butter five times. be careful A kind of Each time you add the egg liquid, beat it with the beater, and then add the next egg liquid. (if the butter is separated from the egg during the last one or two times of adding the egg liquid, 20g of 279g low powder can be sifted into the butter paste to absorb part of the water so as to make the butter and egg liquid mix evenly.)
Step4:Mix the remaining low gluten flour with 10ml baking powder and sieve into the butter paste. Use a scraper to turn it into a moist batter.
Step5:Pour all the raisins into the batter. Turn over with a spatula and mix well. (as shown above
Step6:For the sake of ease I used a 450g size toast box (22cm * 12cm * 11.5cm) as a mold. But there are three holes at the bottom of the toast box that will leak the batter. So tactful as I put a layer of tin paper on the bottom of the toast box to prevent leakage.
Step7:Use a scraper / spoon / any tool to spread the final batter evenly into the toast box (as shown above
Step8:Preheat the oven at 175 ℃ for 4 mins. Then put the toast box on the baking plate and insert it into the middle and lower layers of the oven as shown above (the second layer from the bottom). Bake at 170 ℃ for about 15 mins. ( A kind of Do not use the grill Although the solder paper is leakproof, the non paste liquid will leak from the hole below when baking. Don't ask me what kind of liquid is leaking from the oven. I won't tell you that it's the oil I use to keep the toast bo
Step9:After the eighth step is finished, take out the toast box and use a knife to cut a knife vertically on the surface of the pound cake. Then put it back into the baking tray at the middle and lower layers of the oven. Continue baking at 170 ℃ for 40 minutes until the cake is fully swollen and the surface is dark brown, then you can take it out and poke it with toothpick to see if it is fully cooked. (note A kind of If the surface of the cake is painted fast but the inside is not cooked, you can cover the top of the toast box and continue to bake. If you don't have the top, you can use tin paper instead.
Step10:Remove the cake while it's hot.
Step11:Wait for the cake to cool completel
Cooking tips:1. After baking and demoulding, it is found that it is easy to put tin foil in between the tin foil and the box when laying the paste. As a result, liquid oil will leak out at the end of baking. In fact, the effect of wrapping a layer of tin foil outside the bottom of the toast box to prevent leakage is better than that of putting tin foil in the box to lay the bottom. 2. Methods of toothpick test. Although many big people / young people know it, in case I move junzhida's way here again, I'll stick the toothpick into the cake as deep as possible. When I pull it out, it means that the toothpick is clean and the work can be finished. If there is cake residue on the toothpick, it means that geming has not been successful. Go ahead and bake it There are skills in making delicious dishes.
