walnut dried fruit pound cake
By VicentaLakin
The pound cake, which originated in the 18th century of Britain, is like vanilla ice cream in the ice cream world, the foundation of the foundation, the classics, the elders of the elders. A pound cake, by definition, is a cake made from a pound of flour, a pound of cream, a pound of sugar, a pound of eggs, which contains a very high amount of grease in the formula, and is also called a heavy cream cake (Taiwan refers to butter as butter, so Taiwan continues to use the name of the cake), which belongs to the paste cake in the cake classification. However, due to excessive taste, the formula ratio of pound cakes began to be larger from the middle of the nineteenth century, and it began to fade. Today, the proportion of pound cakes is not limited to the first quarter, but the amount of butter is not low compared to other cakes. The fabric of the pound cake is so delicate, so thick, so sweet, and so sweet, and the longer it lasts, the more wet and sour it is, the better it is, the better it is for anyone who eats it, the better it is for the taste of its tongue。
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for walnut dried fruit pound cake
1
The main material is ready; the weight of the eggs is not very strict and the shell is between 50 and 60 grams; powdered powder is used in aluminium, the pound cake is not used to swell with powder, rum and vanilla can add to the flavor, and if not, the same amount of milk can be exchanged; the daily nuts I use are of many kinds, such as walnuts, cashew nuts, acupunctures, blueberries and cranberry drying; sugar powder is better than fine sugar, 80 grams, and I reduce to 60 grams
2
A small amount of low-strength flour in dried fruit so that each fruit can be covered with one layer of flour and extra flour can fall out
3
Low-banded flour and powdered powder are evenly mixed and screened over once
4
(a) The softened butter of the early room is placed in the egg bowl, which is smoothed into mayonnaise at high speed with an electric omelet; it is used to determine whether the butter is softened and can be pressurized with a finger so that a small pit can be easily pressed
5
(b) The fine sugar or sugar powder is added to the butter three times, each time completely evenly and then the next; until the butter is lighter in colour and bigger in size; the egg-beater does not turn on the switch, mix the butter with the sugar powder before the switch is released, preventing the sugar powder from being splattered
6
The eggs were scattered four times into the butter paste, each time completely mixed with the butter paste and then again until the egg fluid and butter paste were fully mixed
7
In turn, it is mixed with milk, rum, and is in the form of cream
8
The powder is sifted into the butter paste, with a razor tumbled to about 20 strokes, until there is no dry powder
9
(a) To pour dried fruit into the butter paste, which is easy to match because of the thin layer of powder
10
(b) About 20 strokes, with a balanced distribution of dried fruit in the paste and a sense of light on the paste; the oven begins to preheat 180 degrees of fire
11
Graving paste into a pound cake mold because the mold is sticky, so I have no oil paper; if you want to make it even, you can put the face in a bag, then squeeze it into the mould, and if you have trouble, then you can put the paste in the mold, then you can use a small spoon with cold water to level the face, and the edges are high, low, so that it can rise and break in the baking process
12
(a) The cake reaches the preheated mid-level of the oven with a 40-minute fire of 180 degrees; the surface is fixed and coloured up until 15 minutes, and can be quickly removed from the surface vertically and placed back into the oven with a sharp knife; and if the surface is too heavy to cover a layer of tin paper, it is normal to have a slightly deeper focal mark
13
The baked pound cake came out of the oven with a mild tremor of molds, disemboweled and brushed on several sides of the cake with a brush of sweet water in advance (10 grams of sugar, 25 grams of cold water); my usage was small, not very sweet, and sweet, and doubled
14
The cold can be stored in a bag and eaten in the fridge the next day after the night; the pound cake fails and can be preserved for days or even a week; the longer the taste, the better。walnut dried fruit pound cake Make Tips
1. Butter must be softened in order to be used; if the room temperature is low and the waiting period for softening is too long, it is possible to place the butter slice in the microwave, with a minimum heating slot of 10 seconds before the condition is determined; or the temperature and time in the boiler is in the hands of itself, depending on the circumstances of the situation, by placing the finger at a small pit, and not allowing the butter to melt; 2. Select a pound cake mould of the right capacity based on paste, which is based on the eight-point paste of the paste; and the time and temperature of the roast depending on the circumstances of the home oven。