A quinoa cranberry pound cake
By VicentaLakin
Sweet sour, delicious cake with lemon tea is one of the best tea snacks。
Recipe Recommendations
- butter 100 grams
- eggs of 2
- almond powder 15 grams
- sugar 10 grams
- Xinliang quinoa cake powder 95 grams
- dried cranberries 35 grams
- fine sugar 80 grams
- water 50 grams
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for A quinoa cranberry pound cake
1
Soften the butter, add sugar and cut it with a razor
2
(b) The use of an egg-cutting device for white and loose butter colours, with a maximum manual egg-cutting gear of approximately five minutes
3
The egg fluid was added four times, each at a high speed of about two minutes, and the egg fluid was fully integrated with butter
4
Sifting flour into butter and eggs
5
cranberry drying, evenly mixed, added to the plume dry water
6
A mini-cake mold for cooking
7
Beautiful ovens have 170 degrees and 30 minutes up and down
8
Ten grams of sugar and 50 grams of water are boiled, and when the pound cake comes out of the oven, sugar is brushed around and the film is kept in the freezer for three days and tastes better。A quinoa cranberry pound cake Make Tips
1. If you do not have quinoa cake flour, you can use cake flour instead; 2. Remove eggs from the refrigerator in advance and let them come to room temperature so they blend better with the butter.