#aca烤明星大赛#raisin Pound Cake

Name: #aca烤明星大赛#raisin Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 100g Egg liquid; 2g Baking powder; 30g raisin; 100g butter; 90g Soft white sugar; 1g salt; 30ML rum

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pound cake, also called butter cake, is a common basic cake. The sweet and sour raisins with the scent of wine and the creamy scent of cake had to eat one more slice.
It should be better if you rinse it with wine and sugar liquid.
Ingredients: 100 grams of butter, 100 grams of eggs, 90 grams of soft white sugar, 100 grams of low powder, 2 grams of baking powder, 1 gram of salt,

30 grams of raisins, 30ML of rum"

Ingredients

100g Low Powder
100g Egg Liquid
2g Baking Powder
30g Raisin
100g Butter
90g Soft White Sugar
1g Salt
30ML Rum

#aca烤明星大赛#raisin Pound Cake

1. Soak the raisins in rum for more than half an hour.

2. Cut the butter into small pieces and soften at room temperature.

3. Beat the butter on low speed and add soft sugar. Pass away, Cheng light color.

4. Add the beaten egg liquid in portions.

5. Sift the powder, add sugar, salt, and raisins.

6. Preheat the oven and fire up and down 170 degrees for 30 minutes. Stir the batter for 80 times. After mixing, it is fine and smooth.

7. Pour into the mold and smooth the surface.

8. Put it in the oven and bake for 30 minutes. When the surface solidifies in about 15 minutes, use a knife to make a stroke.

9. After the cake is baked, a layer of liquor and sugar liquid tastes better.

Tips:
1. The raisins should be used after soaking, and they will taste better after roasting.

2. Rum syrup: 25g of water, 20g of caster sugar, 20g of rum. Put the water and caster sugar in a pot and boil and turn off the heat. Add the rum and let it cool.

3. The egg liquid should be added in batches to prevent oil-water separation, such as oil-water separation, you can add a little low powder to continue to beat.