Coffee Pound Cake

Coffee Pound Cake

1. Plug in the power of the Dongling automatic American coffee machine, and press the button to open the top cover of 2 cups of pure water.

2. Install the coffee basket, add 3 scoops of coffee beans, and then put the glass cup on the insulation board, making sure that the center of the glass cup is aligned with the non-leak valve.

3. Pour into the water tank.

4. After completing the above steps, you can close the top cover. Set the amount of 2 cups of coffee and the use of grinders on the control panel. I chose the thick function. Tap the start button and the machine starts to operate.

5. Prepare the required materials.

6. Cut the weighed butter into cubes and soften it at room temperature, until the butter is softly pressed with a mobile phone to form a pit.

7. Sift the low-gluten flour and lead-free baking powder first.

8. Beat the butter with a whisk until it is smooth. Add the powdered sugar in three times. At this time, you can preheat the oven and heat up and down at 150 degrees for 10 minutes.

9. Beat the butter until the color is white, the volume increases, and it is light as a feather, then add the beaten eggs, and the egg liquid is added in two parts.

10. Pour in the coffee liquid, and then add it to the next time after beating until it is absorbed, to avoid separation of oil and water.

11. 11. Finally, add the sifted low-gluten flour into the mixture in two batches, then use a spatula to mark "の" and pour in the rest of the flour, mix until the dry powder is invisible, and mix until it is smooth and fine. Powdered batter

12. Cut oiled paper and place it in the mold so that it will be easier to demold after baking

13. Pour the batter into the mold, tap the mold a few times to shake out bubbles

14. Put it into the preheated oven and bake at 120°C and lower at 150°C for about 40 minutes

15. After baking for 20 minutes, take out the cake and scratch the surface with a knife. Continue to bake in the oven for about 20 minutes

16. To make coffee syrup during the baking of the cake: mix 20g of sugar and 20g of coffee, put them in a small pot, heat, boil and stir evenly. The sugar will dissolve and let cool for later use.

17. Once the cake is out of the oven, shake it to remove the cake from the mold, and move it to the baking net to cool

18. Then brush with coffee and sugar water, brush well, seal it in a fresh-keeping bag, and cut it into pieces the next day in the refrigerator (actually, pound cake is more delicious after 3 days)

19. Finished picture

20. Finished picture

21. Finished picture

Tips:

1. The egg should be placed outside for a while after being taken out of the refrigerator. The function of placing is to warm the egg, and the warmed egg will better integrate with the butter.
2. When whipping the butter, the granulated sugar must be added in batches. Adding in one time will cause the butter to dry and agglomerate. Adding in batches can make the powdered sugar and the butter better mix and dispense. Don’t worry about the butter over-whipping. The pound cake that needs to be made is moist, not too porcelain
3. The egg liquid and coffee are also added in multiple times. After mixing completely, add the next coffee. I will add the coffee in three times.
4. Low-gluten flour and baking powder must be sifted
5. Those who like natural cracks don't need to cut the knife in the middle, let it crack by itself
6. Brush the sugar and wine liquid on the cake body as much as possible while it is hot, which is conducive to the absorption of the cake body, and the taste is better when eating
7. After cooling, wrap it with plastic wrap and store it in the refrigerator. After returning to the oil for 3 days, take it in normal food and put it in a warm place to make the taste more delicious.