It is very good, not a normal foot. It tastes as refreshing and refreshing as the lemon pounds, but after 3 days of storage, when all the ingredients are fully blended with the richness of the butter cake, the rum has been soaked with the sweetness of the multiple ingredients. The walnuts bring an extremely rich layering. It’s delicious. . . Indulge in the big winter, who makes it delicious is irresistible. The original party poke here https://www.xiachufang.com/recipe/199049/
Dried fruit soaked overnight with rum one day in advance
The rum is drained, and the dried fruit is chopped and set aside.
Walnut kernels are roasted and chopped, and the egg liquid is scattered.
The butter is cut into small pieces and softened to a paste at room temperature.
Add the powdered sugar and crush it with a silicone scraper until the powdered sugar powder is not visible.
Use a whisk to send it at high speed until the butter is light and fluffy. Time is about 2-4 minutes
Add a small amount of broken normal temperature whole egg liquid
Use a whisk to beat evenly, and each time you add it, stir until the egg mixture is completely blended and then added to the next time. Always pay attention to the temperature of the butter during the process of adding the whole egg mixture and whipping evenly, then continue to spend about 2 minutes until the volume of the butter paste doubles.
The temperature of the butter is 20-22 degrees.
The sifted powder is poured into the basin.
Use a spatula to mix the bottom and not see the powder.
Pour the nuts, walnuts and candied orange peel
Put the cake paste into the fruit strip mold, the silicone scraper is low in the middle, and the feeling on both sides is high.
The oven is fully preheated at 180 degrees. The mold is placed in the preheated oven, and the upper and lower tubes are baked at a temperature of about 40 minutes.
Bake until the crack is golden brown, and the toothpick inserted into the cake body will not bring out the wet batter to be baked. Immediately demoulding to the cooling rack, the pound cake that has just been hot is more fragile, so be careful to move.
30 grams of sugar plus 55 grams of water boiled
Pour 60 grams of soaked rum in the rum
Use a brush to patiently apply a layer of syrup to the surface of the warm cake to make it penetrate. All sides must be brushed, and the syrup will penetrate into the cake.
Wrap it in plastic wrap and put it in the refrigerator. After 3 days of cold storage, start enjoying it.
The butter must be softened enough this season, and the egg liquid should be used at room temperature. If the butter is solidified during the process, it can be placed in the oven and fermented for a few minutes to stabilize. You can also take a little warm water