Coffee caramel pecan pound cake
By VicentaLakin
This pound cake is different from the traditional way it's made, but it's good。
Recipe Recommendations
- butter 70 grams
- powdered sugar 55 grams
- coffee wine 5 grams
- salt appropriate amount
- whole egg one
- low powder 65 grams
- sugar 40 grams
- light cream 30 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Coffee caramel pecan pound cake
1
Put sugar in the milk pan and heat it up to Amber。
2
When light cream is poured into the milk pot, it is released from the fire and cooled (around 5 to 10 degrees)。
3
When the eggs are scattered, they are added to the caramel sauce, which is evenly mixed, and is replaced by cold storage。
4
The softening of butter is pressured into ointment with a razor and is evenly mixed with sugar powder。
5
Add coffee, mix it evenly, and don't have to pass。
6
The mixed caramel egg fluids are removed from the refrigerator and added to the butter paste in fractions, each of which must be fully mixed and then added to the next one。
7
Sift low powder, mix it evenly, and load it in a flower bag without placing a flower mouth。8
Squeeze butter into a 21-centimeter-pound cake mold, flattened and covered with walnuts on the surface。
9
The oven is 160 degrees and is baked for 30 to 35 minutes at a temperature that feels the temper of the oven is adjusted as appropriate。