Elvis pounds cake
By VicentaLakin
Improved version of Elvis pounds cake, reduced butter use, milk instead of full cream, wetter, leaner, flexible
Recipe Recommendations
- eggs of 6
- Taigao yellow sugar 400g
- butter 200g
- low-gluten flour
- vanilla extract 5ml
- salt 2g
- milk a bag
- sweetening
- roast
- several hours
- senior
Steps for Elvis pounds cake
1
Low-banded flour sift. I've done it twice and I feel like I can do it once。
2
WHEN THE BUTTER ROOM IS SOFTENED, IT IS CUT INTO SMALL PIECES AND ADDED TO ALL THE SUGAR. IT'S IMPORTANT TO HAVE A GOOD BREAK. THE COOKS ARE FASTER AT THE CONFERENCE AND THE HAND-HELD EGG-BEATERS ARE SLOWER. MY HAND HAS AN EGG-BEATER PLAQUE CALLED 450 W, WHICH TAKES ABOUT 8-10 MINUTES。
3
Eggs are scattered into egg fluids, mixed with vanilla concentrate, and then added to the distributed butter. My six eggs, I split six times. Each time, the egg fluid and butter are fully integrated with an electric omelet to be added to the egg fluid. The butter added to the egg fluid looks wet。
4
Add all the milk, mix it evenly. Add the remaining half of the powder and mix it evenly. If you mix it right, the paste will be smooth and smooth
5
Joined by roasted walnuts, cashew nuts, rum immersed for long periods (raisins, cranberry drys, sugared oranges, blueberry drys, sugared cherries). Smash even. Get in the oven。
6
The oven doesn't have to be preheated! I put it under the oven. It's big, it's small, and it's easy to bake on the mid floor。
7
cooking sugar. 30 g yellow sugar, 70 g water, boiled, dried, black rum, about two spoons
8
Cake out of the oven, swipe the glucose. I've done it three times, and it's all gone anyway。
9
JUST DROP A LITTLE BIT OF IT WHILE IT'S HOT
10
The cake was completely cool and sealed in a cake box. Opened three days later. Look at the color. The water is immersed in the cake body, and the tastes are very mixed, as if the sweets were more prominent。Elvis pounds cake Make Tips
1. No need to preheat the oven; bake directly.
2. Although the mold is non-stick, I still habitually grease and dust it with flour; this improves the non-stick effect and also extends the life of the mold.
3. This recipe calls for a lot of flour and requires a lot of stirring; the final result doesn't feel very dense, but rather a bit chewy.
4. This recipe requires absolutely no baking powder; as you can see from the height, it rises very well.