Not too sweet, bitter and rich chocolate pound cake. The recipe portion can be made into a small millimeter cake mold with a volume of 500 ml. Different sizes of molds can be filled with water and then scaled according to the recipe. For example, filling a mold that can hold 800 grams of water, the volume is 800 milliliters, and the recipe is multiplied by 1.6 times. Regarding the different practices of pound cakes, there are also the effects of changes in sugar content on the organization. Po has done a lot of experiments. If you are interested, you can check it out: http://weibo.com/1764616775/E1w3ryhzE?from=page_1005051764616775_profile&wvr=6& ;mod=weibotime&type=comment
The butter is cut into small pieces and softened at room temperature.
Add brown sugar to the water, heat it in the microwave, and dissolve the brown sugar. Chocolate chopped or cut into small pieces and thrown into warm brown sugar water, let stand for two minutes and mix well.
Add the whole egg mixture and mix well. Let cool cool.
The low-gluten flour, cocoa powder and baking powder are sieved together into the mixing tank.
After stirring at a low speed until the dry powder is not visible, the volume is expanded at a high speed and the color is lightened. Stop the scraper cylinder once or twice in the middle.
Pour the chocolate egg syrup solution from step 3 at once and stir at the lowest speed until basic mixing.
Turn to medium speed for a while, the batter looks fluffy and soft, and the volume will have some expansion. After stopping, use a spatula to mix the batter up and down to ensure uniformity.
The mold is mounted and the surface is roughly smoothed. Place in a preheated oven and bake at 165 degrees for 40 minutes in a 500ml small mold.
Take it out in about 15 minutes and draw a knife in the middle.
Check if the pound cake is mature and press the center of the crack. If it is like a high-density sponge, it will be pressed back and it will have obvious elasticity, which is ripe. It’s still awkward and it’s been baked for a few more minutes.
After leaving the furnace, leave it in the mold and let it cool for 10 minutes. After that, it is warmed and demolded, and wrapped with plastic wrap. After this cooling, the skin will not be so dry and basically softened. The formula itself is moist and does not require additional syrup.
1. This formula is finely smashed. In order to pursue the taste, the chocolate and water content are relatively large, and the weighing material should be precise. For example, 50 grams of egg liquid in the formula, it is best to break the eggs after the amount of 50 grams, instead of "an egg is almost 50 grams, so throw an egg into it", the material ratio deviation is too large, the organization may It will not be ideal. 2. The taste is moist and no extra sugar is needed. 3. Put a pound of cake and let it taste better. At least overnight, it is better to put it for two days. If the temperature does not exceed 20 degrees, it will stay at room temperature. If the weather is hot, pack it in the refrigerator, take it to room temperature before eating, and then fully remove the temperature before disassembling the plastic wrap or fresh-keeping bag. 4. In recent years, the new pound cake molds have a variety of shapes, narrow and short, and the size and size are more accurate. The formula is the amount of the small mold with a volume of 500 ml. The different molds are scaled and the time and temperature need to be adjusted accordingly.