Cranberry cream pound cake
By VicentaLakin
The pound cake thing, making it look like a cupcake for a short meal。
Recipe Recommendations
- butter 120 grams
- fine sugar 120 grams
- eggs 120 grams
- light cream 100 grams
- low-gluten flour 150 grams
- dried cranberries 70 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Cranberry cream pound cake
1
Cranberry-dry-drive backup。
2
When butter is softened, fine sugar is added and the colour of butter becomes lighter, large and loose。
3
A small number of times the egg fluid is added, each time it is added, evenly mixed and the next time。
4
Sift in low-strength powder, so that dry flour is not seen。
5
It's pouring in light cream and cranberry drying, evenly mixed。
6
Squeeze the cake into the cup. With a pound cake model
7
Put it in a pre-heated oven, 170°, mid-level, up and down, about 20 minutes。Cranberry cream pound cake Make Tips
A small amount of egg fluid is added to the butter, otherwise it is easier to separate oil and water, and if there is no careful separation, a small amount of low-band powder can be added to the mix。