A pound cake

By VicentaLakin

A pound cake
It's not complicated, it's almost all baked, but it tastes very different, and it just needs a little bit of adjustment, and it's just another feeling that I like to replace the coated syrup with the liquid syrup, and that's how the cake smells, and it's less sweet, and it's kind of the top of the list of beginners

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Steps for A pound cake

  • Make A pound cake step 0
    1
    a large spoon of rum, a small spoon of tequila, mixed with black-tip baths, 2h
  • Make A pound cake step 1
    2
    Butter room temperature softened and sugar powdered
  • Make A pound cake step 2
    3
    Sending it with an egg-beater to the color of microwhite, plume
  • Make A pound cake step 3
    4
    Add full egg fluids in several ways, each time to full emulsion, and the next time to full membership. (The whole egg fluid here must be warm, not just from the fridge, or it'll be hard to break!)
  • Make A pound cake step 4
    5
    I'm not sure what I'm talking about
  • Make A pound cake step 5
    6
    It's a tumble
  • Make A pound cake step 6
    7
    Paint a proper amount of butter on the inside wall of the mold, stick the tailored sheet of oil on the inside wall of the mould, scrape it with a spoon into half the original paste, wipe it with a spoon
  • Make A pound cake step 7
    8
    Coffee powder mixed with cocoa powder
  • Make A pound cake step 8
    9
    And a small spoon of water
  • Make A pound cake step 9
    10
    Join the rest of the paste and mix it evenly (as to why not just powder it first, water the cocoa coffee first, because it is not easy to mix the powder directly, especially cocoa powder, which is easy to wrap up in the paste) with immersed meths (not including the rest of the immersion, but also for use, never fall)
  • Make A pound cake step 10
    11
    It's like a spoon to put the paste in the mold
  • Make A pound cake step 11
    12
    A little dim in the middle
  • Make A pound cake step 12
    13
    around 40min in the middle of the oven, which is preheated at 180°c, there's a beautiful natural crack on the surface (cococa-coffee time adjusted according to the temper of the oven, because it's hard to determine whether it's ripe by color, so it can be inserted with a bamboo stick, if it's smooth and clean, and vice versa)
  • Make A pound cake step 13
    14
    the first step was to soak the rest of the wine (about 10 g) with a small spoon of sugar powder, and mix it evenly, evenly painted around the cake, while the heat was off, tearing down the oil paper and the cracking side down
  • Make A pound cake step 14
    15
    After a little cooling, you can eat it with a tight coat of film, which can be put in a freezer for more than two days

    • A pound cake Make Tips

    All the brackets in the table are equal, the failure rate for making pound cake is almost zero, it's hard to fail if you've got the most critical point, the temperature, and it's usually the best time to freeze for three days, when the cake comes back, the rum is immersed in the whole cake, plus the taste of the cold, and it doesn't feel greasy in the summer, and there's only enough to eat in the middle of the summer, and there's no sugar powder to replace it with the equivalent white sugar, but it's only a little bit more hairy when you're in the back with butter to increase the fever. The whole egg fluid must be warm, not just coming out of the fridge, otherwise it's hard to break

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