Black Wolfberry Oatmeal Pound Cake
1.
Fold a paper film the same size as the cake tin with oiled paper.
2.
Remove the stems of the black wolfberry, take 20 grams, wash it, and use a kitchen paper towel to gently absorb the water.
3.
Soften the butter in advance, add fine sugar, and beat with a whisk until the color becomes lighter and the volume becomes larger. (I use the fine sugar, the butter is good, the sugar just melts completely, you can also use powdered sugar. If you use powdered sugar, before whisking the butter, use a spatula to mix the butter and sugar evenly, otherwise the powdered sugar will be everywhere when whisking. Splash).
4.
Break up the whole egg liquid, add it to the butter paste three to five times, and stir well each time, then add another time.
5.
Sift the low-gluten flour into the butter paste and stir until the dry flour is not visible.
6.
Add the oatmeal and black goji berries, and mix well (do not over-mix the batter, otherwise large cavities will appear in the baked cake).
7.
Pour the mixed cake batter into a cake mold covered with oil paper, smooth the surface with a spatula, and then scratch the middle position. In this way, there will be relatively regular cracks in the middle of the baked cake.
8.
Put it in the preheated oven, lower the level, heat up and down, 170 degrees, bake for about 50 minutes. Adjust the time and temperature according to your own oven.
9.
Finished product.
