Chinese Food
Simple and complex basic pound cake. Science students bake
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Pound cake originated in England in the 18th century. At that time, there were only four equal materials for pound cake: a pound of sugar, a pound of flour, an egg and a pound of butter. Nowadays, it is called pound cake. Nowadays, the proportion of pound cake is not limited to 1 / 4 of the original cake, but also added with milk, oil, powder, dried fruit and other materials. In addition to the traditional pound cake mold, the cake paste will also be installed on the paper cup mold. The modern popular Muffin Cake will be derived, and more decoration will be applied to the dessert tables of various parties. So here first learn the basic and simple original pound cake, and then try to apply various improvements and optimizations.
Cooking ingredients
Cooking Steps
Step1:Preheat the oven 170 degrees. Return the temperature of the eggs taken out of the refrigerator to room temperature. Chop the butter and put it into a dry container. At room temperature, put the butter until it soften
Step2:Softened butter is smoothed slightly with electric beater
Step3:Add sugar
Step4:Break up the sugar and distribute it evenly in the butter
Step5:Add eggs in butter several times
Step6:Whisk the egg liquid with the beater until it is fully blended with the butter. Dissolve the sugar thoroughly. Make a loose and delicate butter cream. The volume of the butter cream is about 1 times larger
Step7:Mix low powder, milk powder and baking powder. Sift into butter cream in 2-3 times
Step8:Use a scraper to gently mix evenly. Mix into a cake paste without dry powder particles. After mixing the paste, add some dried fruits as auxiliary materials
Step9:Put the cake paste into the pound cake mold. If the mold is not touched, it needs to be spread with the cut oil paper. Or squeeze into a multi connected mold with paper cup
Step10:Put it into the middle layer of the 170 degree preheated oven, bake for about 10 minutes, when the surface of the cake solidifies to form a layer of skin, use a knife dipped in water to cut it longitudinally and shallowly
Step11:Then continue to bake for about 27 minutes until it's done. Stick in the bamboo stick without touching the paste. Then cut it into 1-1.5cm piece
Step12:Finished produc
Step13:Finished produc
Step14:If you think the cake is too monotonous, you can also have a little matching. It can make this simple cake improve at once.
Step15:The mobile phone can't see the moving picture. Fill in the static picture. Light cream, fruit, chocolate and syrup.
Step16:All right. There are standard graphics and text tutorials in front. Here is the analysis of graphic model. This cake is really simple. You only need to control a key point baking. You can make an appearance.
Step17:Keep the bamboo stick safe. Just make sure it's cooked and not burnt. However, if you really want to achieve the standard of 80 points or more, you still need to pay attention to some small points - softening and beating of butter, temperature of egg liquid, rhythm of adding egg liquid and so on. There is a lot of words. It's better to use graphic model to help digestion.
Step18:After learning the basics, we need to learn how to advance. It's just like the evolution of organisms. It has a common ancestor, but there are many routes to develop. There are many unknown combinations an
Step19:
Cooking tips:Finally - 1. Beat butter until it turns white. Generally, beat butter until its volume is doubled. 2. when butter is beaten into butter, continue to serve every time the egg is added. It produces a lot of fine bubbles to support the flour effectively. The cake paste is full of luster. 3. It doesn't matter if the butter and egg mixture is slightly separated from oil and water, but it must be fully removed. 4. The baked cake will be served after three days of cold storage. It will be better after two weeks. The taste will vary with time. Before tasting, it will be heated at room temperature. There are skills in making delicious dishes.
