Chinese Food
Baixiangguopound cake
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A pound of flour, a pound of sugar, an egg and a pound of butter. This is the classic pound of cake. Although heavy oil, heavy sugar and high calorie, they can't stop countless foodies trying. The addition of Baixiang juice neutralizes the sweetness of pound cake and gives pound cake a better taste.
Cooking ingredients
Cooking Steps
Step1:Cut the passion fruit and dig out the flesh.
Step2:Butter softens at room temperature.
Step3:Add sugar powder. Beat with electric eggbeater.
Step4:Add vanilla extract and beat well.
Step5:Add the egg liquid in three times. After adding each time and evenly beating, add the next time.
Step6:Add the passion fruit pulp.
Step7:Mix low gluten powder and baking powder and sift into the butter paste.
Step8:Use silica gel scraper to mix evenly.
Step9:Paste the oil paper on the mould. Put the batter into the mould. Bake at 175 ℃ for 45 minutes.
Step10:Add 28 grams of water and 15 grams of sugar to a small pot and heat until boiling.
Step11:Cool and add rum.
Step12:Dry the cake until it is warm. Brush all the liquors on the cake. Sealed and refrigerated for three days, it tastes better.
Step13:Finished produc
Step14:Finished produc
Step15:Finished produc
Step16:Finished produc
Step17:Finished produc
Cooking tips:1. Butter should be softened in place. It can be heated once every 15 seconds in the microwave oven. 2. Passion fruit can be exchanged for other fruits. 3. When the cake is warm, it's better to put it in a fresh bag and refrigerate it for two or three days before eating. There are skills in making delicious dishes.
