Salt-free butter150g
Fine sugar 1 10g
Three eggs.
Walnut 75g
Low-gluten flour150g
Baking powder 1 and 1/2 teaspoons
Caramel liquid
Water 30 grams
60 grams of fine sugar
Hot water 15g
How to make caramel walnut pound cake?
Preparation: spread walnuts on a baking tray, bake for 100 minutes 10 minutes, and then take them out to cool for later use; Cut the unsalted butter into small pieces and soften it at room temperature (low heat in microwave oven for half a minute); Put the eggs back to room temperature and break them up; Mix and sieve the powder.
Making caramel night: pour sugar and water into a milk pot and cook over medium heat until caramel color. Turn off the fire and heat the water.
Pour 2/3 of the caramel solution into a small bowl filled with walnuts and stir to make the walnuts stained with the caramel solution.
Put the unsalted butter in The Mixing Bowl, and electric egg beater stir the butter at low speed for 2 minutes. The butter was milky white and smooth after being sent away.
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Add sugar to butter three times, each time at a low speed of 2 minutes, until there is no granular sugar and it is white and smooth.
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Add the egg liquid in 10 times, and mix evenly with 1 spoon each time.
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Add the sieved flour, stir with a scraper until the flour is invisible, and then turn the batter up from the bottom of the basin for 30 times to reveal luster.
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Add the walnut from caramelization in step 3, stir evenly, and finally add the remaining 1/3 caramel solution, and cross-stir twice. (remember not to stir too much, which will cause the finished marble to disappear! )
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Put the batter into a 1-pound cake mold (pad with oil paper in advance), bake for 180℃ 10 minutes, take it out and cut a hole in the center with a knife. Then put it back in the oven and continue baking for 45-50 minutes.
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Take out the cake and stick it in the center to see if there is any sticky batter. If it doesn't say it's baked, take it out and put it on the cooling rack to dissipate heat.
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skill
Yin Bei medium-sized pound cake mold suitable for mold 22*9*6, small size 18cm, just divide all materials by 1.5.
Storage method: after cooling, wrap it with plastic wrap and put it in a sealed box for 3-5 days. This cake contains nuts, so please eat it as soon as possible to prevent the walnuts from softening.
It is suitable for making milk tea, afternoon tea and malt-flavored Assam in a teapot.