The first time I made a pound cake, I chose this recipe. I was successful, and I was highly praised. I have a strong aroma of almonds and butter, and a fresh fruity fragrance. When I have afternoon tea, I have a confidant, black tea and cake. Cozy things!
Almond powder sifted, low powder and baking powder mixed with sieve
Cut the appropriate paper mold with the size of the pound cake mold, apply a thin layer of butter on the inside of the mold with your fingers, and then lay the cut baking paper into the mold.
The butter is softened at room temperature, mixed with a blender, and the A part of the material is gradually added a little bit and mixed to the whitish. Start preheating the oven to 170 °C.
Add the stirred egg liquid to the buttered white butter in 3 portions, mix it every time, and then add the next egg liquid. If you feel the separation of oil, add the sieved almond powder, and then continue to add the egg mixture after stabilization.
The sieved low-powder and baking powder are all added to the mixing bowl at one time, and the mixture is roughly turned up from the bottom with a spatula.
When the mixture is mixed until the powder is completely invisible, the raisins, candied fruits and the immersion liquid are added together.
Again, use a spatula to turn the whole mix up from the bottom until the gloss appears and pour into the prepared pound cake mold.
Use a spatula to smooth the surface of the cake paste, lift the mold with both hands, and knock down 3-4 times from a height of about 10 cm to remove excess air.
Put in the oven at 170 ° C for about 15 minutes, then take it out of the oven, cut it in the center of the cake with a knife, and put it in the oven for 30 minutes.
Mixed syrup with rum
Take out the baked cake, remove the paper mold, use a brush to gently pat the mixture of syrup and rum on the surface of the cake, wrap it in paper, and cover it with plastic wrap.
Put the apricot jam and water in the pan, heat and mix until the texture is smooth and thick, then remove from the fire.
After the cake has cooled, apply a mirror pectin to the surface with a brush to give the cake a shine.
1, this amount, the original side with a height of 7cm, a length of 18cm pound cake mold, I use the three can of fruit, just right. 2, candied fruit to see their own preferences, I happened to have pineapple, I chose pineapple. 3, syrup is water and sugar in a ratio of 3:1, boiled with medium heat, while shaking the pot, while allowing the sugar to dissolve, completely dissolved, let cool use. 4, the cake paste must be smoothed before baking, otherwise the shape of the cake will be skewed after baking. 5, in the baking process, if you do not cut a knife, the shape will not look good. 6, can be inserted into the middle of the cake with a metal rod and pulled out, if the metal rod becomes hot, it means the cake has been baked. 7. After the cake is placed for 2-3 days, it will be very tasty. 8. This cake was actually made a year ago. I haven't seen this recipe in the kitchen. Therefore, I specially upload it and upload it. If there is any discrepancy between the memory and the actual operation, please refer to the book of the above generation. 9, pay tribute to the above generation of Chuan, her meticulous and serious, let me benefit from each of her books.