#aca烤明星大赛#vanilla Pound Cake
1.
The butter is softened at room temperature so that your fingers can easily poke in. Add icing sugar and vanilla seeds, stir with an egg beater before beating, and beat at high speed until the butter is white and puffy.
2.
The eggs must be at room temperature, and the egg liquid is added to the butter 4 times, each time it is added at high speed and then the next time.
3.
The whipped condition is fluffy and creamy.
4.
Put the batter into a piping bag.
5.
Squeeze it into a mold lined with greased paper or pre-painted with oil and powder. The two ends are high and the middle is concave.
6.
The middle layer of the oven is 175 degrees for 40-45 minutes, and it can be taken out and scratched on the surface after about 20 minutes.
7.
Add granulated sugar to the water for the syrup and boil it for 1-2 minutes. After cooling, pour in the rum. (I didn’t use wine in the original recipe, but I added it myself). After taking out the cake, brush all the syrup onto the surface of the cake. When it’s warm Wrap it in plastic wrap and store it in an airtight place. Refrigerate in hot weather. It is recommended to warm up before eating.
8.
Finished product
9.
Finished product
