Pug pound cake
By VicentaLakin
the pound cake is a simple base cake with a solid and delicate taste. the combination of butter and flour makes the cake more delicious and more nutritious with nuts. the size of the mould is 21.5*12.5*5.7 cm formulations, each adjusting to its own size。
Recipe Recommendations
- butter 80g
- powdered sugar 50g
- whole egg liquid 80g
- low-gluten flour 80g
- baking powder 2/3 teaspoon
- salt 1 small pinch
- white chocolate 25g
- raisins 15g
- maltose appropriate amount
- dried fruits appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Pug pound cake
1
Butter cut, room temperature softened
2
Butter with room temperature softened with an egg-pumper and a little bit of salt
3
Add egg fluid in two to three
4
Full absorption of egg fluid into white-sized butter
5
Combining low-banded flour with powder, sifting it into butter, scratching it into paste with a razor, and cutting it until dry powder is not seen, so that it is not over-mixed so that the flour does not rise。
6
White chocolate slices melt 60 degrees of hot water
7
Melted chocolate mixed with pasta
8
The raisins are in the paste
9
Paste to the mold, scratching the surface and putting it into the mid-shot oven at 170 degrees for 40 minutes
10
Take it out in 10 minutes, cut it in the middle, and put it back in the oven for the remaining 30 minutes
11
Take it out of the oven and cool it off
12
With dried fruitPug pound cake Make Tips
eggs and butter are to be removed from the refrigerator in advance to room temperature before operation 2, white chocolate is to melt around 30 degrees and flour is to be mixed. the temperature is not to be 3 too high, and the mould size is to be: 21.5*12.5*5.7 cm formulation with a model size, each adjust its own formulation according to the size of the mould. 4. temperature and bake time adjusted to individual ovens