Black Sesame Pound Cake
1.
Mix low-gluten flour, black sesame powder and baking powder evenly
2.
Sieve for use
3.
Beat the eggs into the bowl
4.
Beat into a uniform egg liquid
5.
Cut butter into small pieces, soften at room temperature and add soft sugar
6.
Whip the butter until the volume expands and the color turns white
7.
Add the egg liquid in 4-5 times, stir well after each addition, and then add the next time
8.
Sent to a state of volume expansion
9.
Add the sifted powder
10.
Mix well with a spatula
11.
Pour into the pound cake mold and smooth the surface
12.
Put it in the preheated oven and bake at 170℃ for 20 minutes
13.
Take out the cake mold and make a cut on the surface with a small knife soaked in water
14.
Continue to put it back into the oven, bake at 170°C for 30 minutes, then release from the mold and cool down
Tips:
1. The butter is softened to a state where you can press it with your fingers.
2. Choose medium-sized eggs, and control the amount of egg liquid around 100g-110g.
3. The step of taking out and marking with a knife can not be omitted, so that the cracks of the pound cake can be more neat and beautiful.
4. For the non-stick molds used in the house, if you use ordinary molds, you need to cut the oil paper pad by yourself, otherwise it will be difficult to demold and affect the appearance of the finished product.
5. Please do not change the recipe at will for the first time. The reason why pound cake is called pound cake is that the weight of all the ingredients is 1 pound.
6. The baked pound cake will be sealed with a fresh-keeping bag until the next day, and the pound cake will taste better. The pound cake has a slightly greasy taste and can be served with black tea or coffee.
