[improved Version of Dried Fruit Pound Cake]: A Good Taste Worth Waiting for

[improved Version of Dried Fruit Pound Cake]: A Good Taste Worth Waiting for

1. Prepare all the ingredients, sift the low-gluten flour 2~3 times in advance;

2. Take out the wine-stained dried fruits in advance and place them on kitchen paper to absorb as much water as possible on the surface;

3. After the butter has softened, use a whisk to beat it slightly, so that the edges and corners appear, and the paste is smooth. Then add half of the fine sugar and salt, and continue to beat at high speed;

4. Keep beating until the color of the butter turns white, the paste is fluffy, and the lines appear clear (key);

5. Add the separated egg yolks one by one to the whipped butter, and put the egg whites into another clean, oil- and water-free container;

6. Whisk the egg yolk and butter evenly. At this time, the color of the butter paste becomes light yellow, and the paste is smoother, still fluffy and angular;

7. Add lemon juice and continue to beat evenly;

8. The butter and egg yolk paste is ready, cover with a lid or plastic wrap, and set aside for later use;

9. Add a few drops of lemon juice to the egg whites and beat them to thick foam, then add the other half of the fine sugar in batches to beat the egg whites until they are close to dry foaming, that is, lift the whisk, and a triangular peak appears on the egg beater. , But the sharp corners of the dry foam are slightly larger;

10. At this time, when the egg bowl is turned upside down, the egg liquid will not flow out;

11. Take 1/3 of the beaten egg white and add it to the egg yolk butter paste;

12. Use cutting or pressure mixing to mix the two evenly. Some particles may appear at this time, it doesn't matter;

13. Sift in 1/3 of low-gluten flour;

14. Use a spatula to cut and mix evenly. The cake batter at this time is somewhat similar to the state of squashed cooked salted duck eggs;

15. Preheat the oven 190 degrees in advance. Continue to mix the whipped egg white, flour and butter egg yolk in batches. The picture shows the state after the second mixing, and it has become very smooth;

16. The picture shows the state of cake batter after mixing. Lift the spatula, the batter will flow down slowly like satin, the gloss is very good;

17. Add nuts and dried fruit, cut and mix evenly with a spatula;

18. Put oil paper in the mold in advance, pour the cake batter into the mold, and smooth the surface;

19. After preheating, put the mold into the oven, fire up and down, middle and lower, 180 degrees, bake for 45-50 minutes. When you bake for 15-20 minutes in the middle, you can take it out and use a knife soaked in butter to make a knife in the middle of the cake. During the baking process, make sugar water for brushing the surface: mix sugar and water, boil and cool, add rum, and mix well;

20. After baking until the cracks are colored, take out the cake, tear off the oily paper around it while it is hot, place it on a drying net, and brush with sugar water. The sugar water should be brushed over and over while it is hot, brushing on the top and around it, it is best to brush it all;

21. Then put it on the drying net, cool it naturally, and store it in the refrigerator after being sealed. After 2 weeks, it will taste the best, and it should be kept for at least 2 to 3 days.

Tips:

1. The butter must be softened in place, press it down with your fingers, and a dimple can easily appear. If the room temperature is very low, you can put it in warm water to soften it, or use a microwave oven and oven to assist;

2. The butter must be whitish and fluffy in color, feathery and light, and there must be no sugar particles in the butter;

3. The container for the egg white should be clean, free of oil and water. The process of whisking the egg whites is basically the same as the process of making chiffon cakes;

4. The whipped egg white, flour and butter paste should be mixed alternately in stages, so as to avoid drastic defoaming and the flour can be better mixed evenly. If the room temperature is too low, the butter and egg yolk paste will solidify very seriously, it can be properly heated to room temperature with water, and then mixed with the beaten egg white;



5. The specific baking time should be adjusted according to the actual situation of each oven. It should be noted that the cake must be baked thoroughly, and the crack must be baked until it is colored, otherwise it will easily shrink after being out of the oven;



6. Brush the sugar water as far as possible, and brush it over and over again. At the beginning, the sugar water is absorbed quickly, but the speed will slow down later, which is normal. In addition, when brushing, pay attention to the bottom part of the surrounding area and brush more, or the sugar water will only remain on the surface;



7. Teacher Liumei Xiaojima suggested that this cake has the best flavor after being stored in the refrigerator for 2 weeks. If you can't wait, keep it for at least 2~3 days before eating, so that the various ingredients can be fully mixed, and the aroma of butter, sugar, and dried fruit can be better volatilized. This cake, if stored properly, will not go bad in a month. Return to room temperature before serving.



8. After this experience in making cakes, I feel that the "divided egg pound cake" method is very effective, and it is worth doing it again and again. In operation, the risk of oil-water separation is largely avoided. The finished cake body is moist and dense, and the entrance is soft.