Cocoa Marble Pound Cake
by Pineapple Nana
Favorite
Difficulty
Easy
Time
1h
Serving
2
I love pound cakes for real. . . . "
1. The butter is softened and mixed with a spatula to form a paste. Add in powdered sugar and beat with a whisk.
2. The egg liquid is broken up and added to the butter in portions, each time it must be fully whipped before adding the next time, during which vanilla essence is added and the eggs are beaten into the butter.
3. Mix low flour and baking powder in advance and sift into the butter.
4. Press and mix until there is no obvious dry powder, do not over-mix.
5. Rinse the cocoa powder with hot water until it is semi-fluid, and mix it with 20 to 30 grams of butter paste.
6. Put the butter paste into the piping bag without a flower mouth, squeeze the original butter paste into the mold, leaving a space in the middle.
7. Squeeze the cocoa butter paste in the middle and cover with the original butter paste. You can intersperse and squeeze, and use a chopstick or bamboo stick to stir the two colors at will.
8. After squeezing, lightly shake the mold. The mold used is 21 cm.
9. The oven is 160 degrees, 30-35 minutes, the specific temperature should be adjusted according to the temper of the oven.
10. Demould immediately after baking, it is recommended to brush some sugar water, warm wrapped in plastic wrap and refrigerate to return to the oil.
Tips:1. The butter should be softened sufficiently, but not excessively
2. If there is separation of water and oil after adding egg liquid, add it to the butter if it is not part of the formula, try adding it bit by bit
3. The undecided squeeze method of the two colors of butter paste is to let them intersperse together
