This article is convenient to do and print, made a cut. If you want to see more details, please go to Weibo: http://weibo.com/p/1001603937505660558018?from=page_100505_profile&wvr=6&mod=wenzhangmod has many details, reasons for failure, precautions! -------------------------------------------------- - The pound cake has not been too much for me to see, because I love the soft hurricane. But this jujube pound cake is really delicious! ! The important thing is said three times! ! I have done a hurricane for my father before (please search for the hurricane on Weibo), but my dad said, I want to eat more porcelain and taste! ! (In fact, this cake is not as porcelain as a normal pound cake.. um at 20 degrees at room temperature...) I then studied the jujube pound cake with a fart. Recently, in order to study various jujube cakes, I took a few pounds of jujube!
1, soften the butter, pound cake can not do well, butter is the first weight. But the temperature control of butter is also the most important! ! The x3 butter is softened to the right temperature (the finger is easily poked) to successfully send it. In order to better fuse the egg liquid.
After the butter and brown sugar are mixed, the sugar and the butter are roughly mixed, and then the butter is swollen and the sugar is dissolved.
The theoretically optimum temperature is about 23 degrees. Summer can be 21 degrees lower. Don't be afraid of me, I really measured, this temperature is the most suitable, the state is the best! (About 22 degrees on the map, there are actually some low points. Later, my egg liquid is adjusted.) Of course, I am a skilled hand and will not really measure it every time. This process must see the butter really bulge, the color becomes lighter and whiter (I am brown sugar with color so it is not white). If the sugar used is granules, be sure to dissolve! More sugar particles are easy to cause water and oil separation!
Fusion egg mixture. Add the room temperature egg mixture to the butter in 3-4 times, and then do it evenly after each addition, and continue to add. This step is especially thrilling in winter. If you find that the butter is not slippery, it becomes a bean curd. Sorry, I didn't take a picture, but it doesn't mean I have no scum! I also experienced a bumpy, first slag after the Su! Congratulations, the water and oil are separated. The separation of water and oil is almost irreversible (note that it is almost) and the cake made is not well swelled and the tissue is rough! If you avoid water and oil separation? ? ? Look at the following summary!
The butter state after adding the egg liquid is smoother!
Look at the picture above is the feeling that the egg beater has just been beaten, and the scraper has been scraped twice. Please feel it!
Add the jujube and mix well.
You can use a scraper or a little beater with an egg beater. Mix well and do not need to mix more. In order to prevent the separation of water and oil, the temperature of the jujube should not be too low.
Sift in low-gluten flour. Mix the bottom of the way. I can't take this alone. In fact, it is constantly turning up the batter from the bottom, using the method of scraping. Mix well. This step must not use the egg beater, use a scraper!
Be sure to mix the batter evenly and brightly and smoothly.
Into the mold, the batter of the pound cake is thicker, if you use a spatula, it is easy to integrate into the bubble and can not be discharged. It is recommended to have conditions, it is best to use a flower bag to squeeze in. Then smooth the surface.
Into the 170-180 degree oven, bake for about 15 minutes. Take out, use a knife to dip the water, and scribe. Be sure to touch the water. Don't hesitate when you plan. Prepare a paper towel next to it and wipe the knife with a knife.
Continue to bake for about 20 minutes. To the familiar. Release the mold immediately, and cool the net. The time is based on this mold. If you use different sizes of molds, the time needs to be adjusted. The bigger the time, the longer!
Pound cakes need to be placed in a warm place. The room temperature is too low and hard...
This weight can also be made into a slim pound cake x2
Http://weibo.com/p/1001603937505660558018?from=page_100505_profile&wvr=6&mod=wenzhangmod A lot of details and precautions that need to be illustrated with pictures. It is not posted here for the convenience of reading. Because the process map of the kitchen is too small.. Can not see the details... jujube practice see the previous one: https://www.xiachufang.com/recipe/100643828/