Brown Sugar Rose Sauce Pound Cake
1.
Raw materials are reserved. Mix whole wheat flour low-gluten flour and baking powder. Eggs need to be at room temperature. If they are taken out from refrigeration, they can be soaked in warm water for a while before beating.
2.
After the butter is softened, add brown sugar powder to beat (first beat roughly evenly at low speed, then beat at high speed), and the volume will expand slightly.
3.
Add the egg mixture in 4 times and beat well, and add the next time after beating well each time. (The butter and egg mixture is very important. I beat it for about 5 minutes. The finished cake is soft and soft. If it is not beaten, the taste will be firmer)
4.
Add brown sugar rose sauce and beat well.
5.
Sift in the powder and mix evenly.
6.
Put the batter in a piping bag and squeeze it into a mold that has been pre-painted and powdered. The shape is low in the middle and high in the two ends. The middle layer or middle and lower layer at 170-175 degrees, can be taken out and scratched on the surface when it is baked for 15-20 minutes, and baked for 40-50 minutes. The specific time depends on the situation. Depending on the situation, it can be covered with tin foil.
7.
The raw materials of the syrup are mixed and heated slightly.
8.
After the cake is baked, take it out of the mold, brush it with a layer of syrup, wrap it with a layer of plastic wrap when it is still warm, and store it in an airtight seal. Refrigerate in hot weather, but warm up before eating.
9.
Finished product
10.
Finished product
11.
Finished product
