Scratch the tea with vanilla
By VicentaLakin
A pound cake is definitely an "energy pound", but when you take a bite, you fall in love with it. What we're doing today is a double-pound cake, and we're enjoying both
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Scratch the tea with vanilla
1
First, a large collection of materials, 50 grams of low powder + 1 gram of powder, 45 grams of low powder + 5 gram of tea powder + 1 gram of powder, and oversifting。
2
Butter softens to the point where there is a hole in the finger, and the egg-pumper is used to smooth the slide。
3
On two occasions, sugar powder was poured into the air, with a white butter and a little thawing。
4
It was then poured into the egg fluid four times, each time with a full discharge, otherwise the oil would be separated. All the butter that went down was loose。
5
You can preheat the oven, 170 degrees. They split all the well-stamped butter into two, one of which sifted into the original powder and added a few drops of vanilla。
6
It's got to get to the paste. Because the pasta at this level is cramped, baked cakes are tall and beautiful。
7
The other was sifted with sifted tea powder, which was also mixed to light。
8
Put the paste in the mold, make it a low, two-sided shape with a razor, and spread some red beans。
9
And then you pour it into the vanilla pasta, and you make it two lows in the middle, and I've got some almonds left on my hands。
10
Put it in the oven, put it in the preheated oven, 50 to 55 minutes in the middle floor. The cake must be baked enough time, or it will turn back
11
And then we can boil sugar water, and then we can boil 15 grams of sugar and 40 grams of water to melt it, and it's cool。
12
Look, the cake's swelling up in the oven! It smells like cake. It can be inserted in the middle with toothpicks, which means the cake is ripe without crumbs。
13
When you're out of the oven, you'll see the cake like a hungry doll
14
They then disembowel, wrap it in a membrane when it's hot, and freeze it in a bag. It'll be ready in a day. But they say it's the best in three days, because the taste in the cake was fully integrated。
15
It won't be three days, I'll start the next day! Half cut, half waitScratch the tea with vanilla Make Tips
Sugar water is the soul of a pound cake and must not be scarce。