Gorgeous pound cake

1

Prepare all the materials, with low-banded flour sifting 2-3 times

2

Liquor fruit dryers are removed early, placed on the kitchen paper and drained surface moisture to the extent possible

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After softening the butter, first with an eggbeater, with an elliptical angle, with a smooth ointment, then with half a quantity of fine sugar and salt, continuing the high-speed break

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(b) Constantly bludgeoning to white with butter colours and anointed bodies with clear texture (key)

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(b) Insert separated yolk in each of the distributed butters, with the egg clears placed in another clean, oil-free container

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(b) Equalizing yolk and butter, at a time when the butter paste color becomes light yellow, the ointment is smoother and the flail is still elastic

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Add lemonade and continue to placate

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(b) Butter egg paste will be made, covered with lids or shampoo, and left behind

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A few drops of lemon juice were added to the egg purifier, which was then sent to the thick bubble, and then to the other half of the fine sugar, which was sent to a state close to dry bubbly, i.e., lifting an egg-beater and hitting a triangle on the head of the egg, but with a slightly larger tip of the dryer bumble

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It's not going to come out of the bowl at this point

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Taking one third of the plume and adding it to the butter paste

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The mixture is even by cutting or crushing. Some particles may appear at this time and are not relevant

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Screening of 1/3 of low-banded flour

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Scratch it evenly, at a time when the paste, some of which resembled a boiled duck egg, was crushed

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The oven preheats 190 degrees. (a) The continuous distribution of the eggs, the mixing of flour with butter and yogurt, and the graph of the second mixed state have become smoother

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The figure shows the state of cake paste after mixing. Bringing up the razor, the paste will flow like a swirl, and it's very bright

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Join the nuts and the dried nuts, evenly mixed with a razor

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(a) The pre-positioning of the oil sheet in the mould, the scraping of the cake into the mould and the scratching of the surface

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After preheating, the molds are sent to the oven, up and down, in the middle, 180 degrees, and baked 45-50 minutes. Between 15 and 20 minutes, you can take out a knife with butter and cut it in the middle of the cake. (b) During the baking process, the sugar water used to brush the surface: mixed sugar and water, boiled and cooled, added rum, so that it can be smoothed

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When baked to the cracks, it was also coloured, and the cake was removed, the oil paper was torn from the surroundings, placed on the net, and sugar water was painted. Sugar water should be brushed over and over again, both at the top and around, preferably all of them

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They are then placed on the drying web, naturally cooled, sealed and kept in the freezer room of the fridge, and in two weeks they are best served, with at least 2-3 days。

1. The butter must be softened and pressed with its finger so that a dent can easily appear. If room temperature is low, the water can be sequestered in warm water, or supported by microwaves and ovens, etc.; 2. Butter must pass out in colour, with a light feeling in the form of feathers, and must not contain sugar particles in the well-jeated butter; 3. Packs containing eggs should be clean and free of oil and water. The process of distillation of the egg is largely consistent with the process of making the twilight cake; 4. Emelting of the eggs, flour and butter paste are mixed in turn, thus avoiding a large amount of distillation, while flour is better mixed evenly. If the temperature is too low in the room and the butter and yolk condensed is very severe, it can be properly watered back to room temperature and then mixed with the distributed egg; 5. The specific bake time is adjusted to the actual situation in the ovens. It is important to note that the cake must be baked, and the cracks must be baked to the top, otherwise it is easy to shrink when it comes out of the oven; 6. Sugar water should be washed as much as possible, and brushed over and over again. At first, sugar water was absorbed very quickly and the back was slowed down, which is normal. In addition, care is taken that the bottom part of the perimeter is brushed, or that the sugar is kept only on the surface; 7. The teacher recommends that the cake be kept in the fridge for two weeks, with the best taste. If you can't wait, at least two to three days to eat, so that there can be a full mix of food products, butter and sugar, and a better fragrance of dried fruit. This cake, if properly preserved, will not be broken in a month. Before eating, room temperature returns. As a result of the cake production, I feel that the method of making the egg pound cake has worked very well and is worth doing. Operationally, the risk of oil-water separation is largely avoided. Once completed, the cake body is wet and the entrance is soft。