pound cake , also known as cream cake, a common basic cake. Pound cakes have the status of the cake world like vanilla ice cream in the ice cream world, the foundation in the foundation, the classics in the classics, and the veterans among the elders!
lb cake originated in the 18th century England. At that time, the pound cake had only four equal ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each of the ingredients accounts for 1/4, it was passed to France, and similar cakes are also called quarter cakes. Usually during festivals, there will always be pounds of cake on the dining table!
The recipe of this cake comes from "Teacher Kojima's Cake Teacher". Thank you for your experience sharing! Because the fermented butter and vanilla pods were used, and the butter was fully whipped, the cake was very delicate. It melts in the mouth and has the taste of vanilla ice cream.
Preparation Ingredients:
100g fermented butter, 60g powdered sugar, 85g eggs, 100g low-gluten flour, half a vanilla pod, baking powder 1g, water (for syrup) 50g, fine sugar (for syrup) 8g, 1 vanilla pod
Preparation steps:
1. Prepare ingredients
2. Put the butter in room temperature and poke it in with your fingers. Put half of the powdered sugar
2. Put the butter in room temperature and poke it in, put half of the powdered sugar
0 2. Put the butter in room temperature and use your fingers to poke it in. Put half of the powdered sugar
0 1. Prepare the ingredients
2. Put the butter in room temperature and then poke it in. Put half of the powdered sugar
0 2. Put the butter in room temperature and use your fingers to poke it in. Put half of the powdered sugar
0 1. Prepare the ingredients
2. Put the butter in room temperature and use your fingers to poke it in. Put half of the powdered sugar
0 1. Prepare the ingredients
. Use a knife to scrape out the vanilla seeds with a knife and
4. Put it in butter
5. Beat the butter at high speed for five minutes. The head of the stirrer is next to the large circle of the basin mural. Then add the other half of the powdered sugar and continue to beat it. Do you see the black vanilla seeds?
6. Stir until the resistance in the bowl decreases, the butter becomes white and swells like cream feathers, and then pour the eggs into the bowl in four times, and each time is beaten at high speed for two minutes.
7. After whipping, the butter doubles in size, it is wet and shiny. Sift into powder. Preheat the oven at 180 degrees.
8. Insert the knife at two o'clock, scrape the scraper until the eight o'clock position, lift it when loading a lot of butter paste as much as possible, and quickly turn the scraper to shake off the butter paste. Then repeat the stirring for 30 times and the flour basically disappears. Continue to stir for 60 times until the batter is shining as a whole. My hands are sour
9. Put the cake batter into the mold
10. Put it in the preheated oven at 170 degrees for about 40 minutes. When baking for 20 minutes, you can dip a knife in the middle of the cake with a cut. I baked two
11. made syrup during the process of baking cake . Heat all the ingredients for syrup in a small pot until boiling. After baking, remove the cake, use a brush to brush into the cake before cooling, then wrap it in plastic wrap and store it in the refrigerator. My sugar has not completely melted, and there are small particles on the cake!
TIPS:
1. Adjust the temperature of the oven by yourself according to the size of your mold and adjust the time and temperature by yourself
2. The fermented butter must be fully softened. The temperature is relatively low now, you can use a hair dryer to blow the butter a little first, and then use an electric egg whisk to beat it as fast as possible.
3. Heat the eggs to 20 to 30 degrees in advance in warm water.
4. If the state is close to liquid, you can cool it off with ice water or you can store it in the refrigerator for a while.
5. Beat the butter completely. If you don’t know what to do, you can follow the time in the book. Beat it for about five minutes before adding the eggs. Then, beat the eggs for about two minutes and then add them again.
6. Eggs must be added in batches, three to four times. If you add too much egg at one time, it is easy for the oil and water to separate.
7. The batter of the pound cake must be mixed in place, and the prepared cake batter should be very shiny. According to the stirring method in the book, you will not see the dry powder for about 30 times. Then continue to stir 60 times, a total of 90 times.
8. After baking, it can keep the taste sweet from the same day to one week. Store it in a refrigerated manner and return to room temperature when consumed.
