Chinese Food
Vanilla pound cake
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It's cold. It's time to stick autumn fat again. Bathed in the afternoon sun. A cup of hot black tea. Eat a fragrant pound cake. How comfortable and warm. In general, when we beat butter and eggs, it's easy to separate oil from water. By this way, we can avoid separating oil from water to a large extent, so that we can make cakes happily.
Cooking ingredients
Cooking Steps
Step1:Prepare the mold. If your mold is not sticky, you don't need this step. This is the anode (18cm). You need to brush butter first and then spread a layer of high gluten flour to prevent sticking.
Step2:Soften butter at room temperature and add sugar powder. Mix well with a scraper first.
Step3:Beat with electric beater until the color is lighter and the volume is larger.
Step4:Add the almond powder and 1 / 3 of the egg liquid. Mix well with the egg beater.
Step5:Sift in 1 / 3 of low gluten flour and baking powder. Add the remaining egg liquid twice. Mix well.
Step6:Mix well and sift in the remaining low gluten flour.
Step7:Use a scraper to mix from the bottom until you can't see the dry powder at all. The paste is glossy.
Step8:The batter is put into the decoration bag. In this way, the batter will be squeezed into the mold. There will be no big bubbles in the batter. There will be no paste around the mold. It is clean.
Step9:Put some almond slices at the bottom of the mold.
Step10:The batter is squeezed into the mould. Give it a little shake. No big bubbles. Just shake the surface.
Step11:Put it in the preheated oven at 170 ℃ and bake for about 45 minutes. Demoulding shall be carried out immediately after being discharged from the furnace.
Step12:When it's cool, keep it sealed and eat it the next day. It's the best..
Cooking tips:There are skills in making delicious dishes.
