Chinese Food
Perfect pound cake
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The recipe of this cake comes from the book cake Bible. The author said that he has experimented for no less than 40 times. Finally, the improved recipe is perfect. So with respect to the author, I put the name of the recipe with the word perfect . At the same time, it's not the same as the traditional way of making pound cake. I think it's easier to do this. Friends who like sweets can try it. I would like to try the difference between the traditional pound cake and this pound cake if I have a chance in the future. This is a cake that overturns my concept of butter. I always like Qifeng and light cheesecake, which are light and easy to taste. Pound Cake belongs to a kind of butter cake. In terms of materials, the amount of butter is still very large. It makes me think it must be very tired. So I keep away from it all the time. I never even thought of baking one to try it. Until once, the butter in the house was in reserve
Cooking ingredients
Cooking Steps
Step1:A family photo. Preheat oven 170 °.
Step2:In a large bowl, mix all the dry ingredients together. Mix well.
Step3:Add the softened butter. Mix it a little.
Step4:Break up the eggs to make the egg liquid. Add 1 / 2 of the egg liquid into the basin. Stir at low speed first. When there is no dry powder, stir at high speed for about 1 minute.
Step5:I played it for about one minute and it was like the picture.
Step6:Scrape the batter on the side of the bowl to the middle. Add the remaining egg liquid into the batter twice. Whisk at high speed for about 20 seconds each time.
Step7:The batter is about as shown in the figure.
Step8:Put the batter into the mold. It's about eight minutes full. Bake at 170 ° for 3540 minutes (if you bake a whole piece in a square mold, it will take about 45 minutes). You can insert a bamboo stick and try it. The bamboo stick is ripe without any adhesive. (it's strongly recommended that the first time baking partner try it. Because each oven is really different. A difference of 5 minutes will also cause the bottom of the cake is not cooked.) This time, I used a 4-inch model of Le Kui. There were more than two small cups. The metal mold needs to be painted with oil and covered with baking paper. Sprinkle a little powder on the baking paper to facilitate demoulding.
Step9:Cool for 10 minutes before demoulding.
Step10:The traditional pound cake is usually made in a square mold. This one was baked before.
Cooking tips:1. Butter must be softened at room temperature. It can be pressed down to the same degree. 2. If the cook machine is used, it is better to turn on the medium speed whisk. The hand-held eggbeater turns on the high speed whisk. 3. If you want to make the top of the pound cake have a good-looking crack, you need to bake the cake until it will crack naturally (about 20 minutes). Use a blade or a sharp knife. Put a little butter on it. Cut a knife quickly. Pay attention that the time for opening the oven door should not be too long. Otherwise, the cake will collapse easily. (my own knife is not sharp enough. It's not very beautiful. But it tastes good. Hahaha.) 4. It can also be baked in toast mould. But it needs to be turned upside down to cool (to prevent the cake from collapsing). Some butter needs to be applied on the cooling rack. 5. I would like to add that the black mold is not recommended. The bottom is easy to be blackened. There are skills in making delicious dishes.
