# Fourth Baking Contest and is Love to Eat Festival#put Dry Pound Cake
1.
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
2.
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
3.
Completely absorb the egg liquid to whip the white and swollen butter
4.
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.
5.
Cut white chocolate into small pieces and melt in hot water at 60 degrees. Add the melted chocolate to the batter and mix well
6.
Add raisins to the batter
7.
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
8.
Step 1010. Take it out when bake for 10 minutes, use a knife to make a strip in the middle, and then continue to put it back in the oven and bake for the remaining 30 minutes
9.
After baking, take it out of the oven and let it cool down for a while.
10.
Pour some honey or maltose in the middle
11.
Just decorate with dried fruits
