First, the basic pound cake practice:
Ingredients: low-gluten flour 50g, butter 50g, eggs 50g (about one), fine sugar 50g, baking powder 1/4 spoons.
Tools: rectangular butter stick mold (8* 13.5*4), electric egg beater, hand-held flour sieve, rubber scraper and oiled paper.
Making:
1. Mix and sieve the low-gluten flour and baking powder for later use, and spread oil paper in the mold.
2. Soften the butter at room temperature and break it up with electric egg beater at low speed.
3. Add sugar to the butter, stir it evenly by hand first, and then stir it at low speed to medium speed until it expands.
4. The amount of egg liquid is added to the butter several times. Stir until it is completely blended before adding it. It should be creamy after stirring.
5. Add the sieved powder in 1 and stir evenly with a scraper. Put it into the mold and pour it to eight points.
6. Preheat the oven 170 degrees, fire up and down 170 degrees, and bake the middle layer for 22-25 minutes. Insert a bamboo stick, there is no sticky feeling.
Second, the black tea pound cake practice:
Raw materials: butter 145g, low-gluten flour 145g, milk powder 6g, baking powder 1g, fine sugar 130g, salt 1g, eggs 145g, and black tea residue/kloc.
Making:
1. Slice the cream until it is soft, and mix and sieve the materials 2 for later use.
2. Stir the materials 1 and 2 until the volume becomes large and white, then add the material 3 and stir evenly.
3. Add the eggs several times and stir well until the sugar is dissolved and there are no particles, then add the black tea residue and stir well.
4. Add black tea juice twice and stir well. Pour the batter into the oiled and powdered model until it is eight minutes full.
5. Bake in the oven preheated to 170℃ for about 35 minutes.
Third, kumquat pound cake practice
Ingredients: butter100g, powdered sugar 70g, 2 eggs, low flour 90g, pickled kumquat juice about 30g, candied kumquat slices100g, sesame sugar powder100g, and whole candied kumquat slices.
Making:
1. Soften the butter at room temperature and beat it into a feather shape, which is lighter in color and larger in size.
2. Add powdered sugar several times and send it away.
3. Add the egg liquid several times and stir well. Every time you add the egg liquid, stir it until the liquid is out of sight, and then add it again.
4. Add low flour and sesame sugar powder and mix well.
5. Add kumquat slices into the batter and stir well. Pour into the mold, about 8 minutes full, and sprinkle candied kumquat on the surface.
6. Preheat the oven to 175 degrees, and fire it up and down. If you use fruit strips, put them in the middle and lower layers. Take it out after scabbing on the surface and make an incision on the surface. Bake for about 50 minutes.
Tip:
1, when the temperature is low, it is best to take a bath with warm water to send butter.
2. It is better to use the eggs after they are taken out and heated.
3. When baking the cake, paint it and spread it with tin foil.
You'd better heat this pound of cake when you eat it. It's soft when it's baked, and it becomes a little hard after being left overnight, but it's good to microwave it.
Four, the practice of dried fruit pound cake
Ingredients: salt-free butter 100g, fine sugar 90g, 2 eggs, almond powder 60g, low-gluten flour 60g, baking powder12 tsp, wine-stained dried fruit 100g (raisins 60g, dried pears 40g, or other dried fruits), walnuts 50g and rum.
Preparation: soak the dried fruit in rum for at least 45 minutes or drain it overnight for later use; 17cm pound cake mold with oil paper inside; Crushing walnut kernel into small particles for later use; Returning the salt-free cream to room temperature; Sieving the powder twice; The egg was broken.
Making:
1, add the salt-free cream into the fine sugar three times and beat until fluffy and white.
2. Add the egg liquid into the cream bit by bit, fully stir each time, and then add it next time.
3. Add the powder material and cut it evenly with a rubber scraper.
4. Add rum, wine-stained dried fruits and walnuts and mix well.
5. Pour the batter into the mold and scrape the surface with a rubber scraper.
6. Bake in an oven at 170℃ for 53 minutes. Bake for about 15 minutes, take it out and cut a hole in the surface of the cake with a knife. Cover the surface with tin foil to prevent burning.
7. After baking, poke a hole in the surface of the cake with a bamboo stick. If it doesn't stick to the bamboo stick, it means that the cake has been baked, otherwise it will be baked for another 5 minutes.
8. After the cake is taken out, put it on the rack and gently peel off the oil paper, and let it cool.