Almond pound cake
By VicentaLakin
A pound cake is my personal favorite cake, not one of them. The entrance is impregnated and the smell of high-purity milk is fragrance. It's not too hot for a pound cake. Refrigeration is completely different from the constant temperature. And because of its variety of tastes, it can be greatly appreciated. Afternoon tea, a cup of Earl's tea, two or three pounds of cake. I've reduced the amount of sugar in the formula. You don't like sweet relatives, you don't need to lose them, you like sweet ones, you can add them. But not more sugar than butter. The formula's finished and weighs about 350 grams. Slices can cut between 15 and 18。
Recipe Recommendations
- fermented butter 100g
- powdered sugar 80g
- low powder 80g
- almond powder 20g
- baking powder 1g
- Room temperature eggs 100g
- vanilla extract 2 drops
- syrup appropriate amount
- water 50g
- sugar 10g
- liqueur 5g
Steps for Almond pound cake
1
The butter room softened. Add sugar powder and mix it with a razor. Prevention of flying powder with an eggbeater。2
The egg beater is full of butter. Once it's big enough, the surface will be bright。3
Hot eggs scattered. Add the issue of butter in fractions. Each egg drop must be filled with full butter and the next。4
All egg fluids will be added to butter and vanilla。5
Puffed powder, low powder, almond powder mixed. Sift in butter paste. Smash to dry powder. Don't overwrite it。6
Load butter in a bouquet. Squeeze butter in the mold. Please fall the mold and shake the bubble in the butter。7
Spill almond chips. Forty minutes. In 20 minutes, you can use the knife in the middle of the cake. Bread while making syrup. Water, sugar in the container, and when the temperature drops to the point where the hand is not scalded, a mix of beverages is added。8
When you get out of the oven, you're out of the oven. The syrup needs a bold brush. Do not omit the syrup steps. A pound cake without syrup would be dry and swallow. It'll be a lot worse. When the cake is warm, the packaging is put in the freezer. The pound cake will taste good after the freeze。Almond pound cake Make Tips
Butter must be fully distributed. When filtered, do not overwrite, dry powder is enough. Eggs must be warm! Refrigerated eggs, added to butter, make butter hard because of its temperature. The syrup problem. When the water and sugar are boiled, it cools down and then the wine is served。