Milk tea caramel nut pound cake
By VicentaLakin
the place of pound cake in the cake world is like vanilla ice cream in the ice cream world, and most people love it in cold seasons, bathing in the winter and the sun, a hot drop of red tea or coffee, with a pound cake and an english afternoon tea. the milk tea caramel nut pound cake, which draws on the recipe of yuko in bear valley, puts the pasta into the proper six-storey fernan snow mold, makes a minion cake, a small piece, and doesn't worry about its high heat。
Recipe Recommendations
- pound cake batter appropriate amount
- milk tea 10 grams
- butter 80 grams
- fine sugar 80 grams
- Caramel nuts appropriate amount
- nuts 30 grams
- water 20 grams
- low-gluten flour 120 grams
- eggs of 2
- milk 20 grams
- baking powder 1 gram
- light cream 40 grams
- sweetening
- baking
- half an hour
- simple
Steps for Milk tea caramel nut pound cake
1
THE LIGHT CREAM IS PUT INTO THE MICROWAVE FOR 15 SECONDS, SUGAR A AND WATER ARE POURED INTO THE SMALL MILK PAN, THE FIRE IS PREPARED INTO CARAMEL COLOUR AND THE FIRE IS SHUT DOWN, AND THEN THE HOT CREAM IS POURED INTO THE HOT CREAM, WHICH IS FULLY MIXED INTO CREAM CARAMEL SAUCE。
2
Sliced nuts (pines, beacons, almonds) are cut into thick particles, poured into creamed caramel sauce, with full and balanced mixing。
3
Soften the oil with room temperature and add fine sugar。
4
It's got a lot of butter. It's got a clear trail. They were added three times to the butter, each time they were fully integrated with the egg fluid, and finally the milk was evenly mixed。
5
Low-banded flour, powdered flour and milk tea sifted into butter paste。
6
It's even, dry powder is fine。
7
Squeeze the face into the mold, or squeeze it into a bag of flowers, shake the bubble light, lay nuts in the middle of the paste, line it up, put it in a preheated oven, 175 degrees 25 minutes or so。
8
When the furnace is out, it is removed, and it is covered with film, which is stored in the freezer。
9
Eat best after three。Milk tea caramel nut pound cake Make Tips
1. Once cooled, wrap the pound cake in plastic wrap and place it in the refrigerator. It is ready to enjoy after 3 days; if stored properly, it can be kept in the refrigerator for 1 month. Bring to room temperature before serving.
2. Please adjust temperature and time according to your individual oven.