condiments

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Low-gluten flour150g

condiments

Eggs (of hens)

three

milk powder

1 spoon

condiment

butter

150g

refined sugar

80 grams

Method for making cream cake

1. Put the butter in, and when it becomes soft, it will be easier to send it away.

2. Add sugar twice and beat until the volume is fluffy and the color is slightly white.

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3. Add the eggs in batches (the temperature needs to be preheated, otherwise the butter will harden), and stir them evenly before each addition. Be sure to add the egg liquid in batches to avoid the separation of oil and eggs.

4. Sieve the flour and cut it with a scraper. Don't stir it in circles to avoid gluten in the flour.

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5. After the batter is poured into the mold, gently shake it a few times.

6. Preheat the oven 160 degrees for 30-40 minutes.

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Kitchen tips

1, pound cake originated in18th century England. At that time, a pound of cake had only four equal ingredients: a pound of sugar, a pound of flour, a pound of eggs and a pound of butter. Because each material accounts for 1/4, it is also called "quarter cake" in France. At that time, there was basically no sending technology and the weighing was not very accurate. Basically, it is mixed and stirred, so the texture of the cake is very rough. After hundreds of years of development, baking experts gradually revised the formula, and this heavy oil cake became soft and delicate. By the middle of the19th century, the proportion of pound cakes began to be greatly adjusted, and the taste began to be light. Now, the ratio of pound cake is not limited to the original 1/4, and even whipped cream and the like will be added.

Butter is a hard solid in cold storage, but it will become very soft at about 28 degrees Celsius. At this time, it can be wrapped in air by whipping, and its volume becomes larger, commonly known as "hair". Above 34 degrees Celsius, butter will melt into a liquid state. It should be noted that butter can only be delivered in a softened state and cannot be delivered after melting.

3, the difference between animal cream and vegetable cream:

Animal butter is natural and contains nutrients needed by human body, including unsaturated fatty acids and B vitamins.

Vegetable butter is obtained by hydrogenation of vegetable oil at high temperature. Unsaturated fatty acids that are liquid at room temperature will be converted into saturated fatty acids that are solid at room temperature at high temperature, and trans fats that are extremely harmful to health will be produced during hydrogenation.

The finished product of animal cream is far better than the finished product of vegetable cream in taste.