Basic pound cake

1

bread paper folding, cutting 7.8 cm of the blue line, that's all, with a little butter stickers and molds

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Butter room softened, toothpaste

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I'll mix butter into soft cream, and I'll add sugar powder twice, and I'll mix it into pan-white

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Join the vanilla

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Add lemon pelts and evenly mix

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After the egg chamber temperature, it spreads evenly

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A small amount of egg fluid will be added, and all material will be fully balanced and added next time

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The egg fluids were added, the initial mixing material was in an uneven form of separation, and after a period of disturbance, the hand became heavy and the material was emulsed

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It's about four to five times over

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Add a mix of low-banded flour and powdered flour with earlier sifting. Objects

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Hold the rubber razor vertically

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Smash it to dustless, baked cake with a soft taste

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Keep mixing to the paste

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The paste will get cramped, the high, beautiful, soft, dense, wet

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The paste is filled with molds, the surface is emptied, the molds are lifted with both hands, the bottom is softly crocheted and the paste is evenly filled with all the corners

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placed in a preheated oven of 170 degrees, approximately 20min, with hardened surfaces, lined back to the oven with a watered knife in the middle of the face, continued to bake for 30-40 minutes (a total of about 50-60 minutes) and could be used to check whether the roast was completed

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The side of the mold is down. Take it out

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The heat spreads to stand up

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It's completely cooled, then it's torn out of the baking paper, and the chamber's temperature is preserved to prevent water loss and drying

You can use a hand whisk directly for this cake. Apart from the reason that "the quantity is small enough for a whisk to beat it beautifully," it also allows you to manually perceive the changes and state of the batter during the preparation process. To quickly soften the butter, cut it into thin slices and place them in a mixing bowl without overlapping. You can also heat it slightly in the microwave, but remember not to over-melt it. If you pour in all the powdered sugar at once, the moisture in the butter will be absorbed by the sugar, causing it to harden and making it difficult to stir. The point of stirring is not to dissolve the sugar, but to distribute it evenly throughout the butter; the more thoroughly you mix, the more air is incorporated. Adding too much egg liquid at once is most likely to cause the butter to separate. The extent of mixing required after adding the flour depends on your desired texture. Since we need a cake that expands beautifully with a soft and dense texture, we need to mix until it becomes glossy. During the baking process, the batter will naturally expand and crack. Slitting the top is intended to make the crack pattern look more beautiful. If there is sticky batter on the bamboo skewer, return it to the oven and continue baking for 5 minutes. If you are concerned about excessive browning, you can cover it with aluminum foil.