Beer Cake

Beer Cake

by Food·Color

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

5

A bottle of beer that no one drank, chose a destination for it long ago, but it has been postponed. For this day, it waited too long for too long.
Junzhi's dark beer cake was replaced with regular beer. Because there is no dark beer left. But when I was approaching, I realized that there were walnut kernels in the wood. I had the idea to top it with sunflower seeds and change the taste.
In fact, I don't like the taste of beer, but I am very curious-what will the beer cake taste like? The freshly baked cakes should be topped with beer while they are hot, sealed up after cooling, and eaten after 3 days. I left one on purpose and didn't pour beer. I tried it immediately after cooling down. It didn't seem to have any special taste or beer taste. What kind of flavor will those sealed up? It was only three days later that the decision was made.

Ingredients

Beer Cake

1. Ingredients: 63 grams of low-gluten flour, 50 grams of butter, 48 grams of beer, 50 grams of raisins, 1 egg, 22 grams of sunflower seeds, 50 grams of brown sugar, 1/2 tsp of baking powder

Beer Cake recipe

2. The raisins are soaked in beer until soft, drained and set aside. Chop the melon seeds and set aside. Soften the butter, add brown sugar, poke the brown sugar with a rubber spatula, and then beat with a whisk

Beer Cake recipe

3. Add egg liquid in batches to beat, pour in 25 grams of beer, sift in the low-gluten flour and baking powder, pour in the raisins and melon seeds, mix well

Beer Cake recipe

4. Put it into the mold, put it in the oven, heat the middle layer up and down at 180 degrees, bake for about 20 minutes, out of the oven, pour the remaining beer while it is hot, cool it and store it in a sealed container for 3 days before eating

Beer Cake recipe

Tips:

After pour the beer into the butter paste without stirring, you can sift it directly into the flour.
When mixing the batter, be careful not to stir in a circular motion to prevent the flour from becoming gluten.

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