# Fourth Baking Contest and is Love to Eat Festival#put Dry Pound Cake
1.
Cut butter into small pieces and soften at room temperature
2.
The butter softened at room temperature is smoothly beaten with a whisk. Add powdered sugar and a pinch of salt, and continue to beat with a whisk until it becomes whitish and swells in volume
3.
Add the egg liquid in 2-3 times, each time using a whisk until the butter is completely absorbed by the egg liquid, then add the next time
4.
Completely absorb the egg liquid to whip the white and swollen butter
5.
Mix low-gluten flour and baking powder, sieve and add to the butter, cut with a spatula, and mix into a batter. Cut and mix until no dry powder can be seen. Do not over-mix to avoid the flour becoming gluten.
6.
Cut white chocolate into small pieces and melt in hot water at 60 degrees
7.
Add melted chocolate to the batter and mix well
8.
Add raisins to the batter
9.
Pour the batter into the mold, smooth the surface with a spatula, and put it in the middle layer of the preheated oven at 170°C for 40 minutes
10.
Take it out when you bake for 10 minutes, use a knife to make a strip in the middle, and then continue to put it back in the oven to continue baking for the remaining 30 minutes
11.
After baking, take it out of the oven and let it cool and demould, and pour some honey or maltose in the middle
12.
Just decorate with dried fruits
Tips:
1. The eggs and butter should be taken out of the refrigerator to room temperature in advance before operating
2. The white chocolate is melted at about 30 degrees in water and mixed with the roux. The temperature should not be too high.
3. The mold size is: 21.5*12.5*5.7cm formula is the amount of 1 mold, please adjust the formula according to the mold size.
4. The temperature and baking time can be adjusted according to the specific situation of the individual oven
