Chinese Food
Baixiangguopound cake
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Although the heat is high, I still love all kinds of pound cakes. Today's hundred fragrant fruit pound cake we made. It's fruity, buttery, and tasty. It's awesome The pound cake out of the oven is brushed with rum sugar water while it's hot. It's more delicious to eat it in a sealed refrigerator for a day. It's the key to beat the butter lightly. Follow me to make it -
Cooking ingredients
Cooking Steps
Step1:The bottom of Sanneng fruit strip mould is padded with oil paper for easy demouldin
Step2:Butter cut into small pieces and soften at room temperatur
Step3:Add sugar powde
Step4:Mix low powder and baking powder evenl
Step5:Break up the eggs into liqui
Step6:Start whipping butter. Whisk butter at high speed until it is feathery
Step7:Add the egg liquid in four times. Every time you add it, you should beat it at high speed until it is completely fused
Step8:Butter condition after first fillin
Step9:This is the last butter state to be added to the eg
Step10:After all the egg liquid is added, the butter will be sent to the finished state. Key point - be sure to add a small amount of egg liquid several times. Every time you add it, you should melt it at high speed to avoid oil-water separation. Then your pound cake will fail. Remembe
Step11:Sift in the mixed low gluten powder for foamin
Step12:Mix evenly from bottom to to
Step13:It's about 25 times until there's no dry powder
Step14:Add the passion fruit with seeds in three times. Mix 30 times each tim
Step15:Add passion fruit for the last tim
Step16:The batter is fine and glossy, and the oven is heated up and down at 170 degrees
Step17:Put the batter into the moul
Step18:Use a spoon to make it low in the middle and high on both side
Step19:Put it in the preheated oven. Heat up and down for about 50 minutes
Step20:When we bake the cake, we start to make sugar water. Put sugar and water in a small po
Step21:Heated to boiling sugar meltin
Step22:Add rum immediately after leaving the fire and mix wel
Step23:Rum syrup is read
Step24:Bake for about 25 minutes. The pound cake will crack naturall
Step25:Come out in 50 minutes. Brush the rum sugar water on the hot demoulding. Brush each side to the middle crack. Brush all the sugar water. Make sure it's hot. When it's cold, sugar water won't wash in. The pound cake with sugar water is sealed with plastic wrap and refrigerated for one or two day
Step26:Beautiful pound cake is finishe
Step27:Close up one^_ ^
Cooking tips:There are skills in making delicious dishes.
