Cranberry Pound Cake

Name: Cranberry Pound Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 114g butter; 180g Caster sugar; 180g egg; 165g Low-gluten flour; 120g Light cream; 1g salt; Some Dried cranberries

by Qiaochu Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The pound cake is famous for its heavy cream. Its moist and soft taste is full of sweet but not greasy frankincense. When you break it gently, you can see the tissues are pliable and separated. People can't wait to take a bite right away. After adding cranberries, the whole sweet and sour feeling is even more delicious. If someone next to you is about to talk to you, don't open your mouth. At this time, your mouth should be used to taste the deliciousness of the cake. , There is no spare time to talk~ Let this frankincense linger in the mouth for a long time, and fully enjoy the wonderful taste of pound cake

Ingredients

Cranberry Pound Cake

1. Butter: 114g, Zhanyi sugar: 180g, egg: 180g, Zhanyi low-gluten flour: 165g, salt: 1g, whipped cream: 120g, Zhanyi dried cranberry: appropriate amount

2. After the butter is naturally softened at room temperature, use an electric whisk to disperse it, then add fine sugar and salt, mix well with a spatula, and then beat with an electric whisk until the color of the butter becomes lighter

3. Add the eggs in batches and use an electric whisk to fully beat and fuse. Each time you add eggs, you must fully beat and fuse and then add another egg.

4. Sift in the low-gluten flour, mix well with a spatula, and then beat with an electric whisk until there are no particles

5. Then add whipped cream in portions and mix well

6. Finally add the chopped dried cranberries and mix well with a spatula

7. Put the beaten batter into a piping bag, cut a medium-sized mouth at the mouth of the bag and squeeze the batter into the mold for 9 minutes

8. Sprinkle some chopped dried cranberries on the surface for garnish, and preheat the oven up and down to 180 degrees

9. Put it in the middle of the oven and bake for 20 minutes until the surface is golden yellow and put a toothpick into the cake. When you take it out, there is no sticky tape on the toothpick and it can be out of the oven.