Brown Sugar Red Date Pound Cake
1.
Prepare the ingredients for the brown sugar and red dates pound cake, and weigh them finely.
Preparation: Return the butter to room temperature to the point where the fingers can poke the butter. The cooked walnuts are cut into small pieces, the egg liquid is heated to 20 to 30 degrees in water, and the brown sugar is beaten into powdered sugar with a food processor and sieved for later use;
2.
Beat the butter that has been softened at room temperature into a smooth state with an electric whisk;
3.
Add brown sugar powder, press evenly with a spatula, change to an electric whisk, and beat at high speed for 5 minutes. The stirring head is next to the wall of the basin and stir in a large circle at a rate of one second or two weeks;
4.
Whipped into light and fluffy feathers
5.
Pour the whole egg liquid into the basin 3 to 4 times, each time at high speed for two minutes;
6.
After the egg mixture is added, continue to beat for about 2 minutes until the butter becomes smooth and creamy;
At this time, the oven is powered on, select "Brown Sugar Red Date Pound Cake" in the APP interface and start, the oven will automatically enter the preheating stage (upper tube temperature 190 degrees, lower tube temperature 190 degrees, preheating time 8 minutes);
7.
Sift in the sifted low-gluten flour and baking powder mixture
8.
Use a spatula to stir around 80 times until the batter becomes shiny
9.
Add chopped red dates and chopped walnuts and mix well
10.
Pour the batter into the mold, shake out large bubbles, and then process them into a state with the middle low and the two high ends, which is conducive to baking a good-looking shape;
11.
After the oven has been preheated, put the cake mold into the lower middle of the oven, and then use the APP to make the oven enter the baking stage (upper tube temperature 175 degrees, lower tube temperature 175 degrees, baking for 50 minutes);
12.
After baking for 20 minutes, take it out and dip a sharp knife in water to make a line, so that there can be a nice crack. After quick processing, put it back in the oven to continue baking; see the top of the cake showing a slightly burnt color, then take the cake out and use a toothpick Insert from the top of the cake. If there is no wet batter, the cake is ready;
13.
To make syrup during the baking of the cake, put all the ingredients for the syrup in a small pot and heat it to a boil and simmer for a minute or two;
14.
Take it out of the oven while it’s hot and remove it from the mold. Before cooling, use a brush dipped in syrup to cover the surface of the cake, seal it and store it in the refrigerator for three days, then cut it into pieces for consumption.
Tips:
1. The butter must be fully softened. You can use a hair dryer to blow the butter a little bit, and then use an electric whisk to blow it at the fastest speed.
2. The egg liquid must be added in batches, 3 to 4 times. If you add too many eggs at once, the oil and water will separate easily.
3. The pound cake can keep its sweet taste within one week after baking. Under refrigerated storage, return to room temperature when eating. If stored properly, it can be stored for 20 days.
