A raisin with a pound cake
By VicentaLakin
I haven't done a pound cake yet, and every time I try to do it, I do it again when I see a huge amount of butter, and the day before I find a few pounds of cake recipe on the Internet (thank you for the new sharing), and even the owner himself says that it's too little to call it a pound cake, but most of the people who read it say it's good, so I tried, and 10 grams of it turned into light cream and lost 10 grams of sugar, but it's better than the heat, and I tasted it amazingly. Because I had bigger molds, I should have done it a little less, and I would have done it the same way, so the last floor would have been dryer, and next time I would have done it less。
Recipe Recommendations
- raisins 80 grams
- black tea 2 grams
- hot water 90ml
- light cream 10 grams
- low powder 100 grams
- eggs of 1
- butter 20 grams
- rum 10ml
- baking powder 2 grams
- baking soda 1 gram
- powdered sugar 50 grams
- sweetening
- baking
- several hours
- simple
Steps for A raisin with a pound cake
1
The tea is filled with water for 5-10 minutes and other raw materials are available。
2
The raisin is immersed with rum, which is then poured into the red tea that filters out the tea and soaks for an hour。
3
Butter insulated water melts and when butter is cool, eggs, light cream and sugar powder are dispersed。
4
Scratched with a razor。
5
Sifting low powder and powdered soda。
6
It's a paste without dry powder。
7
I'm going to have to put it in an oil-painted mold。
8
Twenty-five minutes, 180 degrees, and approximately 10 minutes, it's more beautiful on the surface. And then we'll bake it for about 10-15 minutes. When you're baked, you cool off, you freeze one night, and you take back the thermops。