Chinese Food
Vanilla pound cake
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Pound cake originated in England in the 18th century. At that time, pound cake had only four equal raw materials: a pound of sugar, a pound of flour, an egg and a pound of butter. Later it spread to France. The French also called it four pound cake. The original pound cake has a rough texture and a strong taste. It's not very popular. After hundreds of years of development, the British, French and Japanese have constantly improved their sending skills and adjusted their recipes. Today's pound cake is thick, soft, fragrant and sweet, and has become a worthy elder in cake industry. The old man is the old man's fan'er. How amazing and coquettish are the younger generation? I'm so solemn. I'm heavy and elegant, open-minded and detached forever, spreading forever.
Cooking ingredients
Cooking Steps
Step1:Soften the butter well. It's better to stick your fingers through the butter all the time. Add sugar. Open vanilla pods. Scrape in vanilla seeds with a knife. Press with a silica gel knife and mix well.
Step2:Start the beater and whisk at high speed until the butter expands to a creamy shape.
Step3:Divide the egg liquid into four times and add the butter to mix it at high speed. Every time you add the egg liquid, you should mix it with butter at high speed. The butter is bulky and soft. It looks smooth and shiny.
Step4:Mix the flour and baking powder evenly. Sift into the butter paste. Turn over with a scraper and mix evenly.
Step5:The batter looks fluffy, soft and shiny.
Step6:Apply butter to the bottom and walls of the mold. Pour the batter into the mold. Shake the mold slightly to make the batter evenly distributed. Trowel the surface with a spatula. Put it into the oven. Bake at 170 ℃ for about 25 minutes. The surface of the cake is slightly hard. Take it out. Use a knife to cut the surface of the cake. Then bake for 20 minutes.
Step7:During baking, put water, sugar and vanilla pods into a small pot. Boil for 2 minutes on a low heat. Make vanilla syrup.
Step8:Take out the cake. Let it cool slightly. Brush the surface of the cake with vanilla syrup with a wool brush.
Cooking tips:1. Step 3: when adding egg liquid to the butter paste, make sure to add a small amount step by step and whisk at high speed. Make sure that the butter and egg liquid are fully integrated each time. 2. If the room temperature is too low and the butter is not easy to beat, put a warm towel on the bottom of the basin or separate hot water to beat. The best temperature is 17-19 degrees in summer and 23-25 degrees in winter. There are skills in making delicious dishes.
