Recipe: Pistachio Crisp Coconut Pound Cake

Home Cooking Recipe: Pistachio Crisp Coconut Pound Cake

Notes:

Coconut and nuts are a combination of 1+1>2, and they all complement each other. The cake body is filled with dark green jam and coconut, topping is a pistachio cake, the taste is very rich, very tropical, hot and cold to eat. Pound Cake Mold Size: Length 230x Width 50x Height 65mm Finally: Remember to cut it after refrigerating, or you have to be like this recipe.

Ingredients:

Steps:

  1. Home Cooking Recipe: Pistachio broken with a rolling pin

    Pistachio broken with a rolling pin

  2. Home Cooking Recipe: Add the remaining material of the topping group: butter, flour, powdered sugar, knead by hand, no dry powder, then into the freezer of the refrigerator

    Add the remaining material of the topping group: butter, flour, powdered sugar, knead by hand, no dry powder, then into the freezer of the refrigerator

  3. Home Cooking Recipe: Cut the butter and add the sugar to the egg. Add the egg mixture 5 times. Make sure the emulsification is completed before each addition. Then add 50g of happy jam and spread evenly.

    Cut the butter and add the sugar to the egg. Add the egg mixture 5 times. Make sure the emulsification is completed before each addition. Then add 50g of happy jam and spread evenly.

  4. Home Cooking Recipe: Sift in low-gluten flour, coconut, and baking powder and mix well. Into the mold. The cake paste is low in the middle.

    Sift in low-gluten flour, coconut, and baking powder and mix well. Into the mold. The cake paste is low in the middle.

  5. Home Cooking Recipe: Add topping and enter the oven for 175 degrees and 45 minutes.

    Add topping and enter the oven for 175 degrees and 45 minutes.


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