Fang Zi from "Xue Gu Yuzi's Dessert Classroom. Pound Cake", slightly modified. Because my family, Tang Hao, loves pound cakes, I have actually done a lot of things and always thought it was very easy. However, after reading this book, I realized that there were many misunderstandings before, I studied hard and made a big pound cake, so I shared it with everyone here.
Prepare the material in advance, soften the butter at room temperature, mold the powder and dust (see tips); cut the dried fruit (I used to use the kitchen to cut)
Mix the softened butter with a low-speed electric egg beater. When the butter turns into a fresh cream, add half the amount of fine sugar and continue mixing at low speed with the egg beater. I use the 'Shu Keman' fine sugar, very fine, very suitable for hair.
After mixing well, add the other half of the granulated sugar and stir well to make the butter full of air and close to white (this step is very important).
Slowly add the whole egg liquid (one quarter of each time) to the normal temperature in four times, and still stir at low speed with the egg beater. Be patient, you will find that the mixing of the egg mixture in four times is completely different from the one you added. See how smooth and delicate!
Sift in the mixed low-powder, almond powder and baking powder and mix with a spatula.
Pay attention to the method: stir up from the bottom of the basin and stir the bowl with the other hand while stirring. When the batter is smooth and creamy.
Add the dried fruit and mix well. The original one is dried apricot. I used orange peel + cranberry dry + raisin (preferably soft with warm water in advance).
Pour the batter into the mold and gently tap it several times to remove the air from the batter. The oven is preheated to 180 degrees, and after roasting for 20 minutes in the middle and lower layers, the oven door is opened, and the oven is quickly adjusted to the front and back, and the baking is continued for 15-20 minutes.
When the batter is golden brown, insert the bamboo stick into the cake. If the surface of the bamboo stick is clean and does not stick to any batter, it means that it is cooked. Slant the baking mold to remove the cake, cool it for about 5 minutes, wrap it in a plastic wrap and let it cool down and put it in the refrigerator.
After the pound cake is refrigerated in the refrigerator for one to two days, take it out before eating and add the surface-coated jam (I use homemade apricot jam).
Put the jam in the container, add the amount of water in the jam 2, and heat it to a boil in a microwave oven (be careful not to burn).
When the jam is still warm, quickly apply the jam to the surface of the cake and around with the brush.
Sift the powder on the surface of the cake, or add the dried fruit you like.
I am very fond of this kind of cake!
Then you can slice and enjoy!
Perfect demoulding tips: Apply the softened butter to the inside of the mold in advance, pour a spoonful of high powder into the mold, tilt the baking mold, let the high powder spread in every corner of the mold, and knock the mold down After a few times, pour out the extra high powder.