Recipe: Apricot pound cake

Home Cooking Recipe: Apricot pound cake

Notes:

The original name of Fangzi is called Apricot Pound Cake Apricot Syrup. I don’t have any conversion from "Pound Cake 123". I can make a slender pound cake mold 23*4.5*6, plus 1-2 paper cups (the big mushroom on the picture) The head is that I put all the batter into the pound cake mold... Don't do this, the mushroom head is a bit too big =_=), the original mold used by the original author dried apricots after cooking, soft mash, syrup dripping can not , eat directly will not dry ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Vanilla pods are cut open and vanilla seeds are removed for use. Put the vanilla pods with the seeds removed and put them into the pot with dried apricots, 50g of sugar and water. Cook until the sugar is completely melted and let cool. (I didn’t say how much to use in the water book of cooking apricots. I used 100g. Anyway, it is flush with apricot, I only used 35g of sugar.)

    Vanilla pods are cut open and vanilla seeds are removed for use. Put the vanilla pods with the seeds removed and put them into the pot with dried apricots, 50g of sugar and water. Cook until the sugar is completely melted and let cool. (I didn’t say how much to use in the water book of cooking apricots. I used 100g. Anyway, it is flush with apricot, I only used 35g of sugar.)

  2. Home Cooking Recipe: The oven is preheated at 175 degrees. The baking mold is spread with butter, and the powder is anti-adhesive (no sticking can be ignored).

    The oven is preheated at 175 degrees. The baking mold is spread with butter, and the powder is anti-adhesive (no sticking can be ignored).

  3. The softened butter and the remaining 70 g of sugar are sent to a white cream. Then add a spoonful of a spoonful of egg white at room temperature to the butter paste, and mix well once each time and add it again. Add a spoonful of apricot juice (milk) to the butter paste and mix well once each time and add it again. Finally add vanilla seeds and mix well.

  4. Add low-gluten flour, salt and baking powder to the butter paste and mix well.

  5. Pour some of the batter in the baking mold, put some dried apricots, and then put some batter... alternating until the batter and dried apricots are placed in the baking mold. Slightly sorted and sent to the oven for 175 degrees for 60 minutes.

  6. After being placed for 5 minutes, it was released from the mold, and after cooling, it was sealed and stored. It is recommended to leave it for at least 2-3 days before eating.

  7. Round model used by the author

Tips:

It is recommended to leave it for at least 2-3 days before eating. After placing it, the taste of the pound cake is absolutely unmatched when it is just baked. Seal at room temperature or in the refrigerator, and take it out before putting it in the refrigerator. #About apricot: I used the Turkish dried apricots bought by the supermarket. It is a dried apricot without added sugar. No sugar! ! You can use the same amount of apricot canned or fresh apricots instead of dried apricots. If you use fresh apricots, you need to peel: put in boiling water for 20 seconds, then put in ice water to facilitate peeling. The amount of water written in the dried apricots is not clearly stated. The amount of water written in Fang Zi is based on my feelings. #About apricot syrup: The author made apricot syrup, and added some flavor on the cake when eating a pound cake. Apricot syrup is also very simple, 100g powdered sugar and 20ml apricot juice can be stirred until thick. I personally think that the sweetness and moistness of the cake are enough, there is no need to add syrup. If you like the moist taste, you can use the syrup of the apricots to heat the cake on the cake just after the mold is released, or I can replace the syrup after heating the sugar.


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