Chinese Food
Double pound cake
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Pound cake, originated in England in the 18th century, is the oldest cake. It has long been a traditional food in Europe and America. It's a heavy oil cake. Most of the ingredients are butter. It's made by adding eggs, flour, sugar and other ingredients. The texture is dense, full-bodied and fragrant, which makes the taste as thick as its history. This is a cake I love very much. It's not low in calories. It's also made less. But I have to eat several pieces every time. -
Cooking ingredients
Cooking Steps
Step1:Prepare all materials and divide the flour into two parts, one of which is sifted three times with tea powde
Step2:Butter softens at room temperature. Beat with beater until fluffy
Step3:Pour in sugar powder. It's better to sift to prevent caking
Step4:Continue to beat butter. The color is white and the volume is expanded. Beat at high speed for about 2 minutes
Step5:Add the whole egg liquid into the butter 45 times. Beat until fully absorbed each time
Step6:Preheat the oven in advance. Heat up and down for 180 °. Meanwhile, boil the sugar and water, add vanilla essence, and cool down
Step7:The butter is evenly divided into two parts. One part is added with the sifted tea powder
Step8:Add the other part with the original low flour
Step9:Pour the mixed original cake paste into the mold, and then pour the Matcha cake paste. Use a scraper or other tools to smear the two ends into a low arc between the middle and high levels
Step10:Put it in the middle and lower layers of the oven and bake for 55 minutes
Step11:The surface of the baked pound cake forms natural cracks
Step12:Easy demoulding. No need to separate the oil paper mold and do not touch the cake. Put the cake on the drying net
Step13:Brush the cold vanilla sugar water evenly on the pound cake. Wrap it with plastic wrap and refrigerate it.
Step14:Finished product drawing
Step15:Finished product drawing
Step16:Finished product drawing
Step17:Finished product drawing
Cooking tips:1. The Matcha powder and low powder must be fully screened to prevent uneven mixing; 2. When the butter is added with sugar powder and egg liquid, it must be sent to full absorption. The time of each time can be said to be no less than 2 minutes. Whether the butter is sent well determines the taste of the cake; 3. If there is no self-made vanilla essence, you can use vanilla pods. If there are no two, you can feel free; 4. The cake must be baked in place, or it will be baked out of the oven The last brush of sugar water can make the cake taste moist and not rough or dry. 6. Pound cake should be refrigerated for more than 3 days before eating. At this time pound cake will be much better than just baked. 7. Baking time and temperature are for reference only. Please adjust according to your own oven. There are skills in making delicious dishes.
