Ice Cream Pound Cake
1.
Prepare the ingredients
2.
Put the butter at room temperature and poke it in with your fingers, add half of the powdered sugar
3.
Scrape out vanilla seeds with a knife
4.
Put in butter
5.
5. The electric whisk beats butter at high speed for five minutes. The head of the mixer stirs in a large circle next to the wall painting of the basin. Then add the other half of the powdered sugar and continue to beat. Do you see the black vanilla seeds?
6.
Stir until the resistance in the basin decreases, and the butter becomes whitish and swells like a cream feather. Then pour the eggs into the basin four times and beat them at high speed for two minutes each time.
7.
The butter has doubled in volume after being sent, and it is slippery and shiny. Sift into the powder. Preheat the oven 180 degrees at this time
8.
Insert the knife at the two o'clock position, scrape the scraper to the eight o'clock position, lift it up when it is loaded with a large amount of butter, and quickly turn the scraper to shake off the butter. Then the flour basically disappeared after 30 times of repeated mixing, and the mixing was continued for 60 times until the whole batter appeared shiny. My hands are sore
9.
Put the cake batter into the mold, put it into the preheated oven, 170 degrees for about 40 minutes. When baking for 20 minutes, you can cut a cut in the middle of the cake with a knife dipped in water. I baked two at the same time
10.
The syrup is made during the baking of the cake. Put all the ingredients for the syrup in a small pot and heat it to a boil. After the cake is baked and unmolded, brush into the cake with a brush before cooling, and then wrap it in plastic wrap and store in the refrigerator. My sugar is not completely melted, there are still small particles on the cake!
Tips:
1. Adjust the time and temperature of the oven according to the size of your own mold
2. Fermented butter must be fully softened. Now that the temperature is relatively low, you can use a hair dryer to melt the butter a little bit, and then use an electric whisk to blow it at the fastest speed.
3. Heat the eggs to 20 to 30 degrees in warm water in advance.
4. If the state is close to liquid, it can be cooled with ice water, or it can be kept in the refrigerator for a while.
5. The butter should be beaten completely. If you are not sure about it, you can follow the time in the book. Beat for about five minutes before adding eggs. After that, add eggs for about two minutes before adding the next time.
6. The eggs must be added in portions, three to four times. If you add too many eggs at once, the oil and water will separate easily.
7. The batter of the pound cake must be mixed in place. The finished cake batter should be very shiny. According to the mixing method in the book, the dry powder will not be seen after about 30 times, and then continue to stir for 60 times, a total of about 90 times;
8. The sweet taste can be maintained from the day to a week after baking. Under refrigerated storage, return to room temperature when eating.
