Inspired by chocolate cookies, double, triple, and thinking about making a pound cake, it must be delicious too - it turns out to be really good, the bitterness of the black, the sweetness of the milk chocolate, and the white chocolate. Melt into a mix of milk and cake. . The salty salt of sea salt also eases the sweetness of the chocolate, the taste is really satisfying~ with coffee and tea is good~ the cake is filled with nutmeg, I like this taste very much, and it is super delicious with chocolate. ~ If you don't like it, add a little less~
Before the preheating oven, 180 degrees butter softens at room temperature, adds brown sugar, and sends it to a volume that is bloated and white, very fluffy, and the brown sugar is basically melted (the brown sugar is easy to agglomerate, and the sugar inside is broken before adding. If you don't add it to the butter, it won't break up.)
Eggs must also be at room temperature. After breaking up, add the butter to the butter three times. Every time you add eggs, you should whipped for 2-3 minutes at high speed. If the amount is large, you need to extend the time.
Flour, baking powder, soybean meal, mixed sieved, and then added sea salt. Add the dry powder mixture to the butter cream and mix it until the batter is delicate and shiny. You can search for the small island teacher pound cake by turning it together. I won't say much.
Three kinds of chocolate are smashed into small pieces for use. Don't be too smashed.
Add the chocolate to the batter and mix well. Add to the mold, gently rub the two molds to shake out the big bubbles
Enter the oven, adjust the temperature to 170 degrees, and bake for 45 minutes. The oven temperature is maintained at around 165 degrees.
The brown sugar is boiled until the sugar melts. After the cake is baked, heat the syrup into the cake, then wrap it in plastic wrap, let it sit for one day at room temperature, or eat it in the refrigerator for two days~
1. In theory, the most suitable room temperature for making a cake is 18 degrees. In winter, it is better to say that in the summer, to reach this temperature, the air conditioner should be super low, and the cold and dead people will have to pay for electricity. . Therefore, my actual operating experience is no more than 25 degrees, the room temperature is high, the butter can be started without being completely softened, as long as it can reach the super-fluffy state of white, ok~ summer, if the kitchen temperature is high, there is air conditioning. The air conditioner is ready to be sent to the kitchen for roasting. . . If there is an infrared thermometer, it is better, and the butter paste is kept at about 22 degrees. 2. According to the state of the cake, it is judged whether it is cooked. Under the premise that the baking temperature is suitable, the general crack no longer becomes bigger, even the cake has a little shrinkage, the surface of the crack is no longer moist and dry, and a little bit of color is colored. Just fine~ The crack is still wet. When the time is up, it will be baked for a while, the cracks are all yellow, and the time is not enough to come out~ Please judge with your own oven temper and cake state. 3. If you like a more moist taste, you can add 10-20g of cream when you can butter. 4. Personally like the cake in the refrigerator, take a little warmer taste, about 10-15 degrees, it will not be hard, but it will not be too soft, can eat the sweetness of the cake~