Light cream rose sauce, pound cake
By VicentaLakin
I bought a bottle of rose sauce, which, in addition to bubble water, was used to make a cake, which tasted like roses。
Recipe Recommendations
- butter 120 grams
- fine sugar 120 grams
- whole egg 120 grams
- light cream 100 grams
- vanilla extract 1 teaspoon
- low-gluten flour 150 grams
- rose sauce 20 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Light cream rose sauce, pound cake
1
When butter is softened, fine sugar is used to stir up white colours and to grow larger。
2
A small number of times the egg fluids are added, and each time they are modulated, then the next six times。
3
The cream is added three times (the cream is refrigerated, so it's better to warm up in hot water)。
4
Add vanilla and even。
5
Add rose sauce, a little mixing。
6
Scan low-band powder, slowly flip。
7
It's enough to flip up to no dry flour。
8
Inverted in moulds, oven preheated, 170 degrees, up and down, 2nd floor, 40-45 minutes。