The pound cake is also called "fat cake" because it is a very high-calorie dessert, even though it is still popular with the public. The pound cake with passion fruit is added, with a fresh passion fruit, sweet and sour, and the pound cake is slightly thick and greasy, which is very suitable for summer. This cake was done once before. At that time, 55 grams of passion fruit was put together with the seeds. The personal feeling was slightly sour, and the feeling of biting the seeds often was not good. This time, the fruity flesh was filtered off the seeds and adjusted to 40 grams of passion fruit juice. I think this sweetness is more suitable. Of course, everyone's taste is different. If you like a slightly sour taste, you can increase the amount of fruit juice by 10-15 grams. If you don't like acid, you can reduce the amount of 5-10 grams. If you like passion fruit seeds, you can also add passion fruit. Put the seeds together. The pound cake is completely dependent on the butter to make the cake tissue bulky. When the butter and egg liquid are sent, a lot of air will be mixed, so that the baked pound cake will be soft and delicious. The well-prepared batter is completely moisturized without foaming. This requires a relatively high demand for butter. It is necessary to avoid the separation of oil and water when it is sent. Even if the pound cake after separation of oil and water can continue to be baked in the oven, the taste will be much worse.
Preparation: 1. The butter softens at room temperature in advance and can be easily poked with your fingers. (When the butter is softened or softened, the oil and water are easily separated. The optimum temperature for butter is 18-22 degrees. If there is a thermometer, the thermometer can be used to measure the temperature of the butter.) 2. The egg liquid should also return to room temperature. 20-25 degrees, so it is not easy to separate the oil and water when mixed with butter; 3, the passion fruit peeled to take the passion fruit, the seed does not like to filter the seeds; 4, the powder mixed sieve twice; 5, the mold in advance Spread the oil paper to facilitate demoulding.
Soften the butter and beat it with a whisker at a low speed;
Add sugar powder;
Stir with the egg beater first, so as not to splash the sugar powder, and then use the egg beater to send the butter to a lighter color and the volume becomes larger. Reference: This step is performed at a high speed for 2 minutes with the Kaywood HM520 egg beater.
Add the egg liquid to the butter in 3-5 times, and use the egg beater to send it at high speed. Each time, the butter should be sent to completely absorb the egg liquid, and then the next egg liquid is added to avoid separation of the oil and water. (Scrape down the butter on the side of the eggbeater and continue to send it.) The butter is very smooth and creamy. Reference: This step is performed at a high speed for 6 minutes with the Kaywood HM520 egg beater.
The powder was again sieved and mixed with a spatula until it was shiny. (Flip the mixture: use the scraper in the right hand, enter the knife in the direction of the egg pot at 2 o'clock, fill the batter from the bottom, and pour it to the surface at 8 o'clock, while turning the egg pot in the left hand, repeat the above steps. The picture above is from Kumagai Yuko's 'Sweet Pound Cake'
After 80-100 times of mixing, the batter will be very smooth and shiny. Finally, pour in the fruit juice and mix well.
Put the processed batter into the flower bag and squeeze it into the mold; (use a little bit of the bag to squeeze into the mold to avoid large gaps in the batter.)
Use a spatula to arrange the batter into a low middle height to help the pound cake to be evenly heated. (Because the temperature of the oven is not easily transmitted to the center of the mold, the batter in the center must be lower than the ends to heat the batter. Evenly, it will also make the cake expand to the same height.)
Into the middle layer of the preheated oven, fire up and down 170 degrees for about 40 minutes. (Time and temperature should be adjusted according to the temperature of the oven.) When roasting for 20 minutes, you can cut the middle of the cake with a knife and water, and there will be a relatively neat crack. (I am a natural crack in the cake itself when it is 20 minutes.)
Make syrup in the middle of baking the cake. Heat 10 grams of sugar and 40 grams of water in a small milk pan to boiling, then cook for 2 minutes on low heat.
After the cake is baked, it is hot and demoulded. Brush the syrup with a brush and brush the surface of the cake. Be sure to brush it in with a hot brush. Brush it on every side.
After the pound cake has cooled for 5 minutes, wrap it in a plastic wrap and store in a cool place. (Save in the refrigerator in the summer)
The prepared pound cake is placed for 1-2 days, and the taste is better after returning to the oil.