Elvis pounds cake
By VicentaLakin
It's been a long time since I've been trying to make this cake. This cake with light cream and the usual pound cake tastes more subtle and smells better
Recipe Recommendations
- eggs of 4
- fine sugar 155 grams
- butter 125 grams
- low-gluten flour 190 grams
- light cream 140 grams
- vanilla extract few drops of
- salt a little
- high-gluten flour 7 grams左右
- milk fragrance
- roast
- an hour
- simple
Steps for Elvis pounds cake
1
Cut the butter, soften the room。
2
Add fine sugar to light color and big size。
3
Add fine sugar to light color and big size。
4
The egg fluids are to be balanced in fractions, and then added at each time, until all the egg fluids are balanced。
5
Half-turned past three times-screened powder。
6
With a razor。
7
Pour it in with light cream。
8
The rest is mixed with a few drops of vanilla。
9
The paste is poured into the mould removed from the freezer and the bubble is blown out。
10
Go to the oven at 170 degrees and cool it for about 70 minutes。
11
Just put sugar powder on it。Elvis pounds cake Make Tips
Preparation: Coat the mold evenly with extra butter, sprinkle with bread flour, spread evenly, tap out the excess flour, and place in the freezer.