Peachy pound cake
By VicentaLakin
Taffy sauce with walnuts. It tastes good
Recipe Recommendations
- butter 100 grams
- powdered sugar 70 grams
- baking powder 2 grams
- eggs of 2
- low powder 100 grams
- white granulated sugar 125 grams
- light cream 100 grams
- sea salt 2 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Peachy pound cake
1
The taffy sauce needs to be made in advance: to heat the sugar in the milk pan, to leave the fire when the sugar is amber coloured, and to add softened butter (the formulation is greater than the one used)。
2
The warm and light cream is poured into the sugar, evenly mixed, added to sea salt, and boiled again into the heat-resistant container, which can normally be stored in the freezer。
3
The softening of butter is plastered with a razor and given with an egg-cutting machine。
4
The egg fluid is dispersed and added to the butter in stages, each time it is fully strung and then added again。
5
Low powder and powder powder are mixed early and sifted into butter。
6
Taffy sauce and walnuts are evenly mixed and added to the butter paste。
7
Put butter in a bag of flowers, no need to waste。
8
Squeezing butter into a 21-centimeter-pound cake mold because the mouths with walnut cherries have to be larger。
9
The oven is 160 degrees, 30-35 minutes and the temperature is adjusted according to the temper of the oven。
10
It's out of the oven and it's back in storage while it's hot。Peachy pound cake Make Tips
1. Soften the butter fully, but not too much, and if water oil separation occurs with egg fluids, not part of the formulation is added to the butter, and a little bit is added