Chinese Food
Cranberry Hazelnut Cake
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Two days ago, I happened to see a recipe. Pound cake means a pound of butter, a pound of sugar, a pound of flour baked in an hour. It's super simple. It's hard to fail. Write it down to myself.
Cooking ingredients
Cooking Steps
Step1:The degree to which butter softens at room temperature can be scooped. Premix butter and sugar with a spoo
Step2:Whisk the butter away at a low speed. Start to add the egg liquid with a spoon. Add it again after each time until it is fully absorbed. Until all the eggs are added. Finally, add vanilla extract.
Step3:High speed whisk in butter, sugar and egg mixtur
Step4:Sift low powder + baking powder for three times and add them to butter eggs. Cut and mix evenl
Step5:Spread the oil paper on the toast mold. Shake the cake liquid into the mold evenly. Sprinkle with dried cranberries and crushed hazelnuts. Spread a full layer. It's better to stick it completely
Step6:35L beautiful oven 170 degrees without preheating for 1 hour (in fact, at the beginning, I found that the temperature was low, the color was bad and the temperature was increased. I need to watch next time
Step7:That's how it comes out. Brush the syrup while it's hot. Brush it three times around and on the top.
Step8:Wrap it with plastic wrap and let it cool. Refrigerate it until it's hard. Slice it with black coffee. Great.
Cooking tips:I think it's OK to add another egg and 50g flour to butter for many times. It's not greasy. But don't eat more. Two pieces a day. It won't change flavor for a week. I have a sense of achievement in making economic delicious food by myself. There are skills in making delicious dishes.
