Recipe: Jujube Album (2) - Jujube Pound Cake

Home Cooking Recipe: Jujube Album (2) - Jujube Pound Cake

Notes:

O(∩_∩)O~ Even though many people criticize pound cakes, they are high in calories, sweet, and awkward. I am still a fan of pound cakes. Not only that, but my family is a big fan of pound cakes. I have to say, on the one hand, because the pound cake I made is more moist, on the other hand, the pound cake is really very good. A large amount of fermented butter gives the pound cake a rich aroma and a thick taste. In addition, butter and eggs are fully beaten to give the pound cake a soft taste. Finally, the addition of jujube, the early morning miso, is very good for the Chinese stomach. Who does not love jujube mud when capturing the weapon of the family? This is a modified pound cake, not sweet, soft and moist, with dense tissue and rich jujube aroma, one of my favorite pound cake recipes. The original party is from Weibo, a young man, and has changed.

Ingredients:

Steps:

  1. Home Cooking Recipe: The butter is cut into thin slices of uniform thickness and softened at room temperature.

    The butter is cut into thin slices of uniform thickness and softened at room temperature.

  2. Home Cooking Recipe: Use a whisk to make it slightly smoother.

    Use a whisk to make it slightly smoother.

  3. Home Cooking Recipe: Add the powdered sugar three times and send it. When the butter turns white, the volume becomes larger.

    Add the powdered sugar three times and send it. When the butter turns white, the volume becomes larger.

  4. Home Cooking Recipe: Add all the egg liquid in 5-10 times, send the butter, and add the next egg liquid after each egg liquid is absorbed. Otherwise, it is easy to separate the water and oil. If it is separated, the pound cake made is a failure.

    Add all the egg liquid in 5-10 times, send the butter, and add the next egg liquid after each egg liquid is absorbed. Otherwise, it is easy to separate the water and oil. If it is separated, the pound cake made is a failure.

  5. Home Cooking Recipe: The state of the butter is good. The butter that has been sent is getting bigger and very fluffy~~~

    The state of the butter is good. The butter that has been sent is getting bigger and very fluffy~~~

  6. Home Cooking Recipe: Mix low powder and baking powder and sieve three times. Pour in the butter that was sent. Add jujube at the same time. Mix well with a J-shaped technique. Mix about 100 times. You need to mix the batter into a shiny state. This kind of pound cake will be delicious, soft and moist.

    Mix low powder and baking powder and sieve three times. Pour in the butter that was sent. Add jujube at the same time. Mix well with a J-shaped technique. Mix about 100 times. You need to mix the batter into a shiny state. This kind of pound cake will be delicious, soft and moist.

  7. Home Cooking Recipe: The state of the batter is fine, shiny and shiny. Since I don't use brown sugar, the batter is a whitish color.

    The state of the batter is fine, shiny and shiny. Since I don't use brown sugar, the batter is a whitish color.

  8. Home Cooking Recipe: Look at the batter of the pound cake made of Taikoo golden granulated sugar and unscreened and peeled jujube, the color is deeper.

    Look at the batter of the pound cake made of Taikoo golden granulated sugar and unscreened and peeled jujube, the color is deeper.

  9. Home Cooking Recipe: Into the mold.

    Into the mold.

  10. Home Cooking Recipe: Into the oven, preheat the oven at 170 ° C, and bake for about 45 minutes. Do not use the tube with natural cracks, otherwise about 15 minutes after entering the furnace, the knife is stained with water, and a knife is drawn in the middle of the batter. In fact, I prefer the natural crack, but this time I also tried to draw a knife, the result was drawn by me, sweat, not as natural cracks.

    Into the oven, preheat the oven at 170 ° C, and bake for about 45 minutes. Do not use the tube with natural cracks, otherwise about 15 minutes after entering the furnace, the knife is stained with water, and a knife is drawn in the middle of the batter. In fact, I prefer the natural crack, but this time I also tried to draw a knife, the result was drawn by me, sweat, not as natural cracks.

  11. Home Cooking Recipe: Baked out, remember to brush the jujube water with a little hot boil, so that the skin will not be hard, each corner should be brushed, and the brush should be hot, if it is cold, it will not be brushed. If there is no jujube water, mix the jujube and cold boiled water. I will not decide the proportion and weight. Everyone is free to grasp, remember to brush.

    Baked out, remember to brush the jujube water with a little hot boil, so that the skin will not be hard, each corner should be brushed, and the brush should be hot, if it is cold, it will not be brushed. If there is no jujube water, mix the jujube and cold boiled water. I will not decide the proportion and weight. Everyone is free to grasp, remember to brush.

  12. Home Cooking Recipe: Sealed after cooling, you can cut it the next day. It is not recommended to eat on the same day. It is the same as the moon cake. It is to return oil.

    Sealed after cooling, you can cut it the next day. It is not recommended to eat on the same day. It is the same as the moon cake. It is to return oil.

  13. Home Cooking Recipe: Look at how beautiful the natural cracks are. Today, this knife cut is a mistake.

    Look at how beautiful the natural cracks are. Today, this knife cut is a mistake.

Tips:

1, about the amount of sugar, do not reduce, the original square 100g, I have been reduced to the limit. 2, about the sugar used, with ordinary brown sugar, even if it is made into sugar powder, it is still easy to have particles, can not be completely melted into the butter. You can use Taikoo golden granulated sugar and use it as a powder. It is recommended to taste better than ordinary white sugar. 3, on the baking powder, I do not exclude, mind to buy aluminum-free baking powder, on the basis of good butter, will make the taste of this cake to a higher level. 4, pound cakes must remember to roast and roast, or do not shrink to you. 5, must pay attention to the butter, especially in the winter, remember to increase the temperature of the egg liquid, the summer will not to separate the water and oil.


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