Chinese Food
Almond pound cake
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Pound cake. It's a basic cake. Pound cake is not like Qifeng cake or sponge cake. It needs to pass the egg liquid. It only needs to pass the butter. Turn over the cake paste nearly a hundred times. There is no need to be afraid of defoaming. The inner structure of pound cake is solid and delicate, with rich milk flavor and moist taste. It is said that pound cake originated in England in the 18th century. At that time, pound cake had only four equal materials: a pound of sugar, a pound of flour, an egg and a pound of butter. So people called it pound cake. The perfect pound cake will have a small hill on the top. When baking for a while, take it out and cut a knife. Let it have a straight crack. And I omitted this step. Let it naturally and irregularly crack. I think it's more beautiful. The difference between pound cake and other cakes lies in the fact that pound cake should be brushed with syrup after being prepared, and then refrigerated for a day before eating. This is because. After the cake has fully absorbed the sugar water, it will become more cotton and fine
Cooking ingredients
Cooking Steps
Step1:Mix almond powder, flour and baking powder and sift twic
Step2:Butter cut into small pieces. Soften at room temperatur
Step3:Beat the butter for about 1 minute at high speed with an electric eggbeate
Step4:Add sugar twice. Every time I join, I will spend more than 1 minute at medium and high spee
Step5:Beat until the volume is larger. The butter turns whit
Step6:Add egg liquid 4 times (room temperature egg is required
Step7:Every time you add it, you need to send it at medium and high speed until it is fluffy and bulky.
Step8:Sift the powder i
Step9:Take a scraper in your right hand and cut in from 2 o'clock. Stick to the egg basin. Scrape a lot of cake paste. Swing it back to the center of the basin at 8 o'clock. Turn the egg basin anticlockwise in your left hand. This is repeated. About 100 times. The mixed cake paste is gloss
Step10:Put the cake paste in the decoration bag. Cut it
Step11:Squeeze into the 17cm long cake mould of faberger. Squeeze layer by laye
Step12:Use a spoon to spread the cake paste into the middle low and both ends hig
Step13:Put it into the middle and lower layers of the pre heated Dongling k40c oven with the temperature of 165 ° C / 170 ° C. bake for about 4050 minutes
Step14:Boil syrup during baking. Put sugar into water. Boil until sugar melts. Boil for 12 minutes
Step15:Put the cake on the net. Brush the syrup around the cake while it is hot. Brush all the syrup into the cake. When the pound cake is still warm, put it in a fresh-keeping bag and refrigerate it for a day before eating. If it's saved properly, it can be saved for 7 day
Cooking tips:The oven temperature is for reference only. My Sina Weibo, Guangdong Haizhiyun, has skills in making delicious dishes.
