This pound cake is the most traditional practice in France. It has a recipe that is different from the Japanese pound cake 1:1. The amount of butter is not so much to reduce the burden while enjoying the delicious. Super fast and easy The entire operation takes about ten minutes to complete. The special production method solves the distress of everyone who is trying to control the temperature of the butter and the separation of the water and oil. The palate is soft and firm, and the more delicious the citrus peel is, the more delicious it is! Try it once! ᐉThere are super practical tips waiting for everyone to come to Get~ Please be patient and read the tips and tips for you! The formula is very simple, and it can be freely changed according to personal tastes. For example, if you want to use the original flavor, remove the citrus dander and add the vanilla pod or vanilla extract (rum). You can change the taste by replacing a part of the powder, such as matcha powder, cocoa powder (can also add melted chocolate liquid or high temperature chocolate bean double more) whole wheat flour, almond powder... not afraid of trouble, you can divide all materials by two. Adding other flavor powders in half to make top and bottom layers or marbled. Young sugar can be replaced by brown sugar, or some sea salt caramel sauce. Add some black tea, nuts, dried jams and other pound cakes to make other flavors. In short, I can think of a lot of tastes waiting for development, what are you waiting for? ! Use your brain to use your imagination to do it~ "Looking forward to the students' homework feedback"
Weigh the butter and preheat the oven at 190 °C.
The butter is melted and allowed to dry.
The mold wall is coated with butter to prevent sticking, because it is not sticking to the mold and no need to dust (the butter 1 is because of the anti-sticking, 2 is because the cake skin color is golden even after baking). If there is no non-stick mold, it is necessary to cut the oil paper pad or use the release paste to prevent sticking.
Weighing dry materials, this time is the most commonly used flour queen T45.
T45 powder + young sugar + baking powder + salt evenly mixed.
Into the evenly mixed powder, enter the whole egg liquid (large egg).
Oranges (replaceable favorite citrus fruits) are washed and dried with baking soda or salt rubbing the epidermis.
The aroma essence of citrus fruits is only in the epidermis, just wipe the surface. (Be careful not to rub the white part and it is easy to have a bitter feeling)
You can add some Cointreau to add flavor, if not, you can omit it.
Add light cream, all the materials have been added.
In addition to the melted butter, the other materials are evenly tempered at a low speed. (In fact, it can be done by hand, and the female scorpion squats a few laps to be OK).
Use a spatula to clean the batter around.
Add melted butter.
Do not miss the butter in the mold, the amount of formula should be accurate.
Mix at low speed evenly, without excessive whipping.
As shown in the figure, the semi-fluid dripping can be seen to laminate the batter.
Use a spatula to dig the batter into the mold.
The batter is delicate and shiny.
Tap the bottom of the mold to allow the batter to evenly distribute the corners of the mold to remove large bubbles.
The squeegee is stained with water.
Insert the water into the batter and insert it straight into the bottom.
Pull out the scraper (it is normal to bring out some batter).
As shown, the batter will 'naturally' evenly crack
Send it to the oven and set it on fire at 160°c. Boil at 190°c for about 45 minutes. The golden intermediate crack on the surface can't be seen as a batter (if you can't be sure that you can use a toothpick or a probe to insert the cake and pull it out to see if you have a batter. If it doesn't, it means it is cooked).
Immediately demoulding (no need to shake off the hot air) to the drying rack, you can see the perfect uniform natural crack, eliminating the need to open the door to bake the surface of the batter.
Cover the cover with a wrap of plastic wrap. Yes, it’s hot! This is a trick that can prevent the pound cake from drying up without brushing the sugar.
This pound surface is smooth and feels Q round, and the corners are straight. The expansion is superb, and you can see that the big belly is very cute and gratifying.
After overnight or completely drying, the sliced bag is sealed and stored at room temperature (the refrigerated taste will be excessively solid).
Matcha taste: 142g of T45 powder, 8g of matcha powder, 3g of matcha Liquor, 75g of whipped cream, 3g of salt (optional with lemon peel), 100g of young sugar, 2g of baking powder, 100g of whole egg liquid, 35g of butter.
The other steps are the same as above.
Cute green belly.
Double chocolate flavor: T45 powder 135g, Favna chocolate powder 15g, dark chocolate bean 25g (choose 66% black, I love bitter sweetness), whipped cream 65g, rum 3g, young sugar 100g, baking powder 2 g, 3 g of salt, 100 g of whole egg liquid, and 35 g of butter.
The chocolate beans and butter are melted together with water, and the other steps are the same as the previous step. The melted chocolate oil is added to the batter.
Cute black belly.
Black tea taste: T45 powder 130g, almond powder 20, black tea 5g (breaking), whipped cream 60g, condensed milk 10g, salt 3g, baby sugar 80g, baking powder 2g, whole egg liquid 100g, butter 35g.
The steps are the same as above.
Seaweed sesame walnut taste: T45 powder 150g, seaweed powder 5g, walnut kernel 25g (or other favorite nuts such as pine nuts), white sesame 15g, whipped cream 60g, salt 6g, baby sugar 80g, baking powder 2g, whole egg liquid 100g , butter 35g.
Pre-treatment: The whole walnut kernel needs to be slightly broken (can retain large particles or break according to personal taste preference).
The other steps are the same as above (because it is a lot of nuts, the batter does not appear too thin and fluid is normal).
The distinctive salty mouthfeel shows that the full seaweed fruit can't stop.
Enjoy a good afternoon with a slice of strong tea or coffee Perfect~
Pictured above lime flavor, the following picture vanilla Bailey sweet taste. The batter is squeezed into the mold of Madeleine, sponge, donut and other molds with a scented flower bag. The effect is also great. It can be baked in 20 minutes for 5 minutes! Mom no longer has to worry that I won't make cakes~ (Remember that the surface of the mold needs to be oiled. Please adjust the time to reduce the temperature of the mold. The middle layer of the oven is 175°c 20min. My time is for your reference. See the surrounding edges for the yellowing.)
Banana chocolate taste: T45 powder 150g, chocolate powder 3g (with a proper amount of light cream to make a smooth and smooth paste), ripe large banana pressed into mud (about 70g), young sugar 70g, light cream 45g, whole egg 100 g of liquid, 2 g of baking powder, 3 g of salt, 3 g of rum, 35 g of butter, and a high-temperature chocolate bean. After the dry material is evenly mixed, add wet material including banana puree and whipped evenly. Add butter to smooth the gloss as above, and finally dig up the right amount of smooth chocolate chocolate paste and tolerant chocolate beans to create a ripe banana. Due to the size of the banana, the sweetness, the ripeness and the consistency, you need to adjust the taste by yourself.
Meng, you have a face and a face.
1. Temperature is only a reference value. Each oven is different. Please adjust it according to the temperature difference of your oven. 2. Stir well after weighing the dry material. 3. For baking powder, please choose aluminum-free, and weigh the baking powder with a scale of 0.1 to the best. 4. Butter is made from fermented butter such as: Isny roll, presidential roll and other flavors. 5. Please use a large shell with about 60g of eggs, if not, weigh 100g whole egg liquid. 6. The mixing process should be stopped only by whipping evenly. 7. The brand used for recipe molds is about 80% of the batter amount of the three-energy model SN2129. 8. Don't ask me to use other powders. This formula is a perfect fit for T45. 9. To learn to look at the state of the batter, the water absorption will be different when adding other flavors of the powder, and the batter will be stacked in the step state as the silk is shiny. 10. You need to learn to calculate the volume when using different molds. For example: the mold I use is filled with 600 grams of water, and your mold is filled with 900 grams of water, 900 ÷ 600 = 1.5. That is, all formula materials need to be multiplied by 1.5 to be a suitable volume. 11. Welcome to the Queen's Flour Baking Home Group wx:wangxiaolu0908 More events, course consultations announced.