O(∩_∩)O~ Yes, I am a full pound cake control~ If you want to eat pound cake, then my first choice may be this, and of course the recent Bailey sweet pound cake is also mine. Beloved https://www.xiachufang.com/recipe/100555270/ I have done this pound cake twice recently, and I am more serious and careful to send butter than before. The finished product has refreshed my "pound cake" view again~ The pound cake tastes like a sponge, very light, because it adds a lot of passion fruit juice, it is very moist, and it doesn't dry out~ Even if the elasticity is not comparable to the sponge, it can definitely feel that it is elastic and energetic. Cake! ! ! Instead of a bite-faced heavy oil cake. Super light! ! ! Super light! ! ! Super light! ! ! The important thing is said three times. ————萌萌哒分线————Recipe reference http://blog.sina.com.cn/s/blog_b0cd7c520102uysw.html, the blogger “flowers spent on flowers”, the photos are very fresh, the blog is simple and clear I like it very much~ the recipe has been modified~
Mix low powder, baking powder and almond powder, and sieve together three times for use. The butter is cut into thin slices of uniform thickness and softened at room temperature.
Take 3 passion fruit, filter out the juice and take 50g. (Do not dump the seeds, add some honey to soak the water and drink it.)
The softened butter is slightly smoothed with an egg beater. Add the powdered sugar twice and send it. When the butter turns white, the volume becomes larger.
Add all the egg liquid in 4 times, and send the butter. After each egg liquid is absorbed, add the next egg liquid. Otherwise, the water and oil will be separated. If the water and oil are separated, the pound cake will be a failure. Each time you add the egg liquid, the egg beater should be driven at the highest speed, and it will take 2-2.5 minutes to make a large circle to promote the emulsification of the butter. Pay attention to the time.
Deliberately recorded, because the room temperature is still high, about 25 ° C, the butter has been softened for a long time, and it is soft and close to the liquid state. Therefore, after the second addition of the egg liquid, I will evenly wipe the butter. Open and put it in the refrigerator for about 10 minutes to cool down. (Of course, this step can also cool down the ice water.)
The state of the third egg filling.
The state of the fourth egg filling.
The state of the butter is good, the volume is expanded, and the texture is fluffy and soft.
Sift through the powder and stir the method using the teacher's technique. Scraper vertical sticking the bottom of the basin along the straight line from 2 o'clock to 8 o'clock to scrape the batter, try to fill up a lot of butter paste, quickly flip the butter paste to the center of the basin. Sift the powder into the powder and mix it with no dry powder to stop it. Specially count it, and mix it for 35 times.
Today, the addition of passion fruit juice has also been specially adjusted, added in three times, each time adding 10g. the first time.
the 3rd time. Teacher Xiao Xiao said that the 5 petals are ~
Mix about 100 times in total. Be sure to mix the batter as a whole to create a fine, flexible cake blank.
Into the mold. For detailed movements, smooth the surface of the cake paste so that the middle is low and the ends are slightly higher. This helps to create beautiful natural cracks. In fact, I don't like to use a knife to scratch cracks.
Remove bubbles before entering the furnace. In the lower layer of the oven, put on the baking tray, fire up and down 170 ° C, about 50 ~ 55 minutes. Judging criteria: the surface is colored, and the toothpick is inserted from the top of the cake. Without the wet batter, the cake is already good. The cake is released from the mold and placed on the net. Be sure to bake enough time, or you will retreat if you lose the cake.
When baking the cake, you should boil the sugar water: 10g+30g of sugar, boil until the water boils, the sugar melts, and you can use 20g of passion fruit juice to cool. (The amount of syrup is just enough to brush this pound cake. I usually brush the corners and surface several times. The surface of the pound cake that has been brushed with sugar will not dry and swear.) The syrup is hot and the cake is cool. I can't brush it in.
When the pound cake is touched, it is wrapped in plastic wrap or placed in a fresh-keeping bag. After sealing for a day, wait for the oil to be eaten. The flavor is best~
1, the butter must be fully sent, such a pound cake will be fluffy, delicate, and flexible. 2, syrup must be cooked, very important, is the soul of the pound cake. 3, pound cake in the touch is still warm when wrapped in plastic wrap or put in a fresh-keeping bag, sealed for a day after waiting for oil to eat, the best flavor ~ remember. 4, on the baking: this pound cake due to the extra addition of a large amount of liquid, must pay attention to the baking temperature can not be high, otherwise the outer skin may be burnt off, the internal is still wet uncooked state, the reference temperature of 170 ° C, the temperature should be low Not high. Pay attention to mastery.