Pound cake, English name pound cake, also known as cream cake, quarter cake, and so on. It’s the fat cake that everyone says, because the amount of butter is a lot, but it’s really good to eat a very traditional and very basic butter cake. This cake is the most traditional way, without adding extra things, the taste is slightly solid, but the most original taste can touch yourself. Recommended mold: about 21*8cm rectangular pound cake mold 2
Butter at room temperature, add sugar
A total of more than 5 minutes, until the butter is full. (You can reduce the amount of sugar, see tips)
4 eggs were broken up and added to the butter paste in several portions. The egg content in the pound cake is relatively high, it is easy to separate the oil and water, and the egg needs to be added in more than 4 times.
After each addition of the eggs, continue to whipping for 2 minutes, wait until the eggs are completely absorbed by the butter, then add the next time.
Sift the flour into the batter with a flour sieve.
4 Mix with a squeegee and mix thoroughly until no dry powder is visible. (The mixing technique should be light and even, and I learned from Xiao Xiao’s teacher. I strongly recommend watching this video.)
Cut a suitable size of oil paper and place it on the bottom of the baking tray to facilitate demolding.
Cut a suitable size of oil paper and place it on the bottom of the baking tray to facilitate demoulding and squeeze into the cake paste. Slightly smooth the surface with a spatula. The oven is preheated at 180 ° C and baked in the lower layer of the oven.
After baking for 20 minutes, when the surface is a little crust, take it out, draw a knife in the middle, and continue to bake.
Continue to bake for 20 minutes until the surface of the cake is colored (bake time and temperature need to be adjusted according to the condition of the oven)
24 g of hot water of syrup material and 8 g of sugar were mixed, stirred until the sugar was dissolved, and it was set aside. After the pound cake is baked, immediately brush the sugar water, pay attention to the corners need to brush more.
The delicious original pound cake is finished~ Welcome to follow us on WeChat public account 'ibakers shell baking', open this sweet 与 with us~
1 The hair of this cake is mainly made by butter, so the time must be in place, and the butter should be very clear white and the volume will increase a lot. 2 When adding eggs, be sure to divide them to avoid separation of oil and water. Spend 2 minutes each time and add the next time. 3 When the novice starts doing it, you can add 2-3g of baking powder to make up for the lack of butter. 4 Traditional pound cakes are sweeter, you can reduce some sugar in moderation, but not less than 160g, otherwise the air is not easy to get in, it will affect the taste.