Chinese Food
Cranberry pound cake
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I like the heaviness of pound cake. It's higher in calories. So I changed the traditional 4 pound proportion. It reduced the content of butter and sugar. The taste is just as good.
Cooking ingredients
Cooking Steps
Step1:Cut the butter into small pieces to soften it. Beat the softened butter with sugar.
Step2:Until the color becomes lighter and the volume expands.
Step3:Add the egg liquid in several times to beat. Do not add all at one time or separate the oil and water.
Step4:When it's done, it's feathery.
Step5:Sift in the mixture of low powder and baking powder and mix well.
Step6:Add cranberries and stir well. Cranberries are better soaked in rum in advance.
Step7:Put it into the mold and smooth it. If the mold is not non stick, it needs to be covered with oil paper.
Step8:Preheat the oven. 170 ℃ for 40 minutes. In 20 minutes, take it out and cut it crosswise. It's easy to see the crack.
Step9:You can brush sugar water to make the cake wetter. I cut this crack late. It's not perfect if it's already formed.
Step10:It's better to cool the slices, seal them and eat them after returning the oil.
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
