Basic - Vanilla Pound Cake Directions ?

Mix low flour + baking powder, sift three times and set aside.

Slice butter into thin slices of even thickness and soften at room temperature.

Now the weather, room temperature is about 19 ℃, so just take room temperature eggs.

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Please beat the softened butter with a whisk until smooth. (I use Kenwood whisk to beat on high speed for 1 minute)

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Add the powdered sugar in 2 times and beat. Beat until the butter turns white and bulky. (I add powdered sugar each time after Kenwood whisk high speed beating 2 minutes)

After adding powdered sugar state, today the room temperature 19 ℃, perfect for pound cake.

Note, the above two steps must be done, this is the foundation of a good pound cake.

(Everyone note, each pound cake I am re-photographed, do not use the same picture)

Add the egg mixture in four times, it is recommended that 30g, 30g, 20g, 20g this order to add.

Each time you add the egg mixture, the whisk is whipped at the highest speed, and today I whipped for about 2-3 minutes each time I added the egg mixture.

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After adding the last egg, add 1 tsp of homemade vanilla extract and continue to whip on high speed for one minute.

Whipped butter state, obviously much larger volume, looks very fluffy.

Sift in the powder, and use Mr. Kojima's method of mixing.

Scrape the batter with a spatula vertically against the bottom of the bowl in a straight line from 2 o'clock to 8 o'clock, lifting it up as far as possible to fill it with a large amount of butter, and then quickly turning it over to shake off the butter into the center of the bowl.

Mr. Kohima's technique is to mix the batter about 30 times, and then about 60 times more, and the batter will be in place, as shown in the photo below.

Be sure to mix the whole batter until it appears glossy,

Because at this level, the batter will become sinewy, so it will expand beautifully during baking, and give you a fluffy, dense, and moist texture, which means that the finished cake will be both delicate and elastic at the same time.

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The pan.

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It is recommended to put the batter into a laminating bag and squeeze it into the mold in one layer, which can effectively reduce air bubbles and increase the fineness of the pound cake.

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In a detailed action, smooth the surface of the cake batter so that the center is low and the ends are slightly higher. This helps beautiful natural cracks to appear, and I actually don't like to use a knife to cut out the cracks.

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Shake to remove air bubbles before oven.

Oven lower middle shelf, on a baking sheet, top and bottom heat 170°C, about 50 to 55 minutes.

Judgment criteria: the surface color, use a toothpick inserted from the top of the cake, no wet batter means the cake is ready.

Take the cake off the mold and put it on a cooling rack. Be sure to bake it long enough, or the pound cake will shrink back just as it came out of the oven.

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Bake the cake when you have to cook sugar water: sugar 16g + 40g water, cook until the water boils, sugar melting, cooling can be used. (The amount of sugar water given is just enough to brush this strip of pound cake, usually the edges and surface I will brush a few more times, the surface of the pound cake brushed with sugar water will not be dry and choking.)

Brush the sugar water while it's hot, it won't go in when the cake is cool.

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Pound cake in the touch is still warm when wrapped in plastic wrap or put in a plastic bag, sealed and stored for a day after waiting to return to the oil to eat, the flavor is the best ~

Tips

1, I personally very much do not like to use a knife to scratch the cracks, the natural cracks every time is not the same, and this is the fascinating part of the pound cake.

2, the focus of the pound cake and the difficulty lies in the butter plus egg whipping, be sure to carefully and fully whipped, and even I can say so, if you do not play to the arm sore, people simply to collapse, that is not whipped ~

3, recommended that the batter into the laminating bag, layer by layer squeezed into the mold, can effectively reduce air bubbles, increase the degree of fineness of the pound cake.

4, sugar water is the soul of the pound cake, can not be omitted ~

5, pound cake is also said to be called a fat cake, and eat and cherish it,