Chinese Food
Lime and almond cake
(104938 views)
Pound cake. Also called cream cake. A common basic cake. The cream here. We call it butter every day. One pound of flour, one pound of cream, one pound of sugar and one pound of eggs are the basic ingredients used in pound cake. Because each kind of material accounts for 1 / 4 of each, they are spread to France. Similar cakes are also called quarter cakes. This lime dried fruit pound cake uses lime skin and lime juice. The dried fruit uses the peeled paper skin of walnut, cherry dried fruit and dried cranberry. As a result, the sugar is reduced by half. The taste will not be very sweet and greasy. After the butter is sent, add the whole liquid of eggs in several times, and then mix them evenly. The internal structure of the finished product is solid and delicate. It has strong milk flavor, fresh lime flavor and almond flavor (almond refers to American Almond, Padan wood and almond). The dried fruit is full and the taste is moist.
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh the ingredients. Peel 48g walnuts from walnuts. Sift the cake powder, almond powder and baking powder, or mix them evenly with egg puff. Set aside.
Step2:Two eggs. Knock them open and pour them into the bowl. Beat them into the whole egg mixture.
Step3:Cut the salt free butter into small pieces and pour into the sugar powder. Let it stand at room temperature and soften or microwave it.
Step4:When the butter is softened, treat the lime. Peel the lime with a planer. Try not to peel the white part. Cut the peeled skin into small pieces. Peel the lime into small pieces about 10 grams.
Step5:Cut the lime. Squeeze out the lime juice with a squeezer or hand. About 18G of lime juice. Mix with the lime peel. Set aside.
Step6:Rinse the peeled walnuts, dried cherries and dried cranberries. Drain the water. Cut into small pieces. Set aside.
Step7:The butter will soften when a small pit appears by gently pressing with fingers. The electric eggbeater will not connect the power supply first. Manually stir the sugar powder and softened butter. Then turn on the power supply. The first gear starts to stir the butter and sugar powder and mix them evenly. Add the egg liquid into the butter several times and a small amount. The first gear stirs until the egg liquid is fully integrated into the butter. Then add the next egg liquid.
Step8:Preheat the oven. 195 degrees. Heat up and down. Heat the oven wide. Add lime peel and lime juice to the whipped butter. Beat evenly with electric eggbeater.
Step9:Pour in cake powder, almond powder and baking powder mixture at one time. Mix well with silica gel scraper.
Step10:Chop walnuts, dried cherries and cranberries into the batter. Stir briefly.
Step11:Take the scale cake mold, pour the batter into the mold, and use the silica gel scraper to evenly fill the batter into the mold, which is high at both sides of the middle concave.
Step12:Put the mold and batter into the preheated oven. The second to last layer is 195 degrees. Heat up and down. The setting time is 40 minutes. The baking time can be increased or decreased according to the actual situation.
Step13:When baking for about 1015 minutes, the surface of the batter will be solidified and slightly puffed up. Dip the water with the sharp knife tip. Open the oven door. Quickly cut a knife in the middle of the surface of the solidified pound cake. Continue baking.
Step14:When the pound cake is baked, prepare the syrup water for brushing. Mix the caramel syrup with the cold boiled water and mix well. Leave it standing for use.
Step15:Take out the baked pound cake while it is hot with insulated gloves on both hands. Hold the surface of the cake with one hand and buckle it upside down with the othe
Step16:
Step17:
Step18:
Cooking tips:1. This recipe uses the 21cm pound cake mould of Yangchen Chinese red series. It's just one piece. Just use the electric egg beater. If it's doubled or heavy, it will take a long time. It's suggested to use the chef. 2. The butter should be softened in place. Each time, it needs to be well stirred with the egg liquid and then added again. It is better to mix a small amount of butter for many times; when flour and butter paste are mixed, the product will be more delicate after mixing for many times. 3. When pouring the cake batter into the mold, use a scraper to scrape the batter a few times. Fill it evenly into the mold. 4. The time of one stroke is subject to the actual situation. It can be operated when the surface of the pound cake solidifies. Dip the sharp knife tip with a little water. Then quickly cut. 5. The baking time and temperature are for reference. The actual oven conditions are properly adjusted. The baking expansion and color are satisfied, the cake smell is smelled, and the bamboo stick is inserted to see if the immature paste is brought out. 6. Pound cake products can be sealed at room temperature
