Vanilla pound cake
By VicentaLakin
It's nice to have a soft, flexible, sweet, quiet afternoon, a fragrant pound cake with a light tea。
Recipe Recommendations
- unsalt-free fermented butter 120g
- whole egg
- white granulated sugar 100g
- low-gluten flour 120g
- baking powder 1.2g
- vanilla pod 1/4 root
- water 40ml
- Deseeded vanilla pod 1/4 root
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Vanilla pound cake
1
preparatory work: vanilla beans extract vanilla seeds, sift paper in the mold, low-banded flour and powdered powder, oven preheating to 180 degrees, butter cut to 1 cm thin, room temperature softened2
Butter blades reverted to 20 degrees, softened them and put them in fine sugar, slashed them with a razor, and they evenled them3
Five minutes of frost with an electric omelet4
You're gonna have to go to the egg fluids four times5
It'll just be creamy6
After two minutes after the fourth egg fluid, the vanilla seeds are added7
Sifting of flour, scrambling with razors, slashing of knives from the upper right corner, grafting of the basin to the lower left corner, gently flipping down, with no sign of dry powder seen 30 to 35 times, and continuing to mix even if no dry powder is seen, approximately 80 times, with the paste becoming soft and smooth and bright8
Scratch the face into the mold several times, flatten it in two high middle surfaces, drop it down a few times, drain the air, put it in a preheated oven, mid-level, top-fire, 180 degrees, 35-40 minutes9
Make syrup when baked, put water, sugar, vanilla beans in a small pot, light a fire, squeezing it with a razor, make a scent, boil it and make a little fire for one or two minutes10
When the cake is baked, the syrup is painted on the surface while the hot paper is removed from the mould. Pre-eating slices。11
When cooled, you cut the plate with a sawknife。Vanilla pound cake Make Tips
The pound cakes are light and do not move too hard during the blending。