Chinese Food
Traditional original pound cake
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Cooking ingredients
Cooking Steps
Step1:Preparation - cut butter into small cubes and soften. Put eggs at room temperature. Sift flour for three times.
Step2:Slide the butter with an electric beater. Then add sugar (to reduce the sugar content).
Step3:Continue to beat with the electric beater. After the sugar is basically dissolved, adjust it to the highest speed and beat for about 10 minutes until the butter becomes larger and lighter. The portable beater needs to pause for 2 minutes every 5 minutes to avoid overload.
Step4:Add the eggs to the yolk paste in several times. The egg content in pound cake is relatively high and easy to separate oil and water. The eggs need to be added in more than 10 times. Add one tablespoon each time. Each time, wait until the egg is completely absorbed by butter. Add it again.
Step5:Sift the low gluten flour that has been sifted three times into the batter.
Step6:Mix with a rubber scraper. Mix well.
Step7:Cut a piece of oil paper of suitable size and pad it on the bottom of the baking tray.
Step8:Pour in the batter. Slightly smooth the surface.
Step9:Preheat the oven at 160 ℃. Place the cake mold in the middle and lower layers of the oven. It will take 6570 minutes to bake. If the surface is too dark later, you can add a piece of tin paper to cover it. Finally, insert the toothpick into the cake. When the cake is pulled out, it will not stick to the cake paste to prove that the cake is cooked. Different ovens have different tempers. The baking time needs to be controlled temporarily
Cooking tips:Key point - beat butter in place. Add eggs slowly. Bake slowly at low temperature. To make this cake, it is necessary to use an electric egg beater. If you use a hand-held egg beater, it is suggested that the time of beating butter + sugar should not be less than 10 minutes. In a good condition, the butter should turn white obviously and the volume will increase a lot. There are skills in making delicious dishes.
