#aca烤明星大赛#pound Cake
1.
One tablespoon of rum, two small spoons of agave, mix with black extract and soak for 2h. (Many friends don’t have agave and black grape, agave can be replaced with rum, black grape can be replaced with raisins, plus dragon The tongue plant just makes the taste more fragrant and pure,)
2.
The butter is softened at room temperature, add icing sugar and mix well,
3.
Beat with a whisk until the color is slightly whitish and feathery,
4.
Add the whole egg liquid several times, each time until it is completely emulsified, and then add the next time until it is completely added. (The whole egg liquid must be at room temperature, not just taken out from the refrigerator, otherwise it will be difficult to dispose of!! !)
5.
Add sieved low flour and baking powder,
6.
Stir evenly,
7.
Spread an appropriate amount of butter on the inner wall of the mold, stick the cut oil paper tightly on the inner wall of the mold, dig in half of the original batter with a spoon, and spread it evenly with a spoon.
8.
Coffee powder and cocoa powder mixed, (this is a bit of mocha flavor, if there is no pure coffee powder, replace it with the same amount of cocoa powder)
9.
Add a teaspoon of water and mix thoroughly,
10.
Add the remaining half of the batter and stir evenly. (As for why you don’t add the powder directly, you must first add water and mix the cocoa coffee powder, because it is not easy to mix the powder directly, especially the cocoa powder, which tends to clump and wrap in the batter. ,) Add the soaked black extract, (excluding the remaining liquor from the soaking, it is still useful, don’t pour it)
11.
Also use a spoon to fill the batter into the mold,
12.
The middle is slightly concave, (so that the middle of the baked cake will not be too convex,)
13.
Put it in the middle of a preheated oven at 180℃ and bake for about 40 minutes. A beautiful natural crack appears on the surface. (Adjust the roasting time according to the temper of your own oven. Because the cocoa coffee powder is added, it is difficult to judge whether it is cooked according to the color, so You can use a bamboo stick to insert, if the bamboo stick is smooth and clean after taking it out, it means it is baked, and vice versa.)
14.
Take off the mold while it is hot, tear off the oily paper, with the cracked side facing down, soak the remaining liquor (about 10g) in the first step, add a small spoonful of powdered sugar, stir evenly, and evenly spread around the cake.
15.
After it has cooled slightly, wrap it tightly in plastic wrap and put it in the refrigerator for more than 2 days before eating. (My favorite is refrigerated for 3 days, the taste is just right!)
Tips:
The parentheses in the ingredient list can be replaced in equal amounts.
The failure rate of pound cake making is almost zero. As long as you master the most critical point, the temperature, it is difficult to fail.
When the taste is best, it is usually best when it is refrigerated for three days. At this time, the cake returns to the oil, and the aroma of rum is infiltrated the whole cake. With the taste of refrigeration, it will not feel greasy at all in summer , There will only be people who don’t want to eat enough,
If you don’t have powdered sugar, you can use the same amount of white sugar instead, but when you whip the butter later to increase the fluffy feeling, you need to whip it for a while before it will appear feathery.
The whole egg liquid must be at room temperature, not just taken out of the refrigerator, otherwise it will be difficult to pass.
