Love Pound Cake
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. First make the filling, soften the butter, add sugar and beat until white
2. Add egg liquid in portions and continue to beat
3. Mix the baking powder and the low powder in advance, sift into the butter, and then add the milk
4. Stir well and add red velvet essence
5. Put the red velvet batter into the mold and choose the mold at will, as long as it is convenient for you to press out the heart shape
6. Bake in the oven at 165 degrees for 22 to 25 minutes
7. Use a cutting die to press out the shape of the cooler for use
8. The main part of the cake is the same as the filling method, the butter is beaten, and the egg liquid is added in portions
9. Sift in the powder and stir into a cream
10. After putting a layer of original batter in the mold, place the cut heart shape upright in the middle. The red velvet embryo should be cooled thoroughly before cutting. When it is warm, it will look like mine, which is more irregular.
11. After the original batter completely covers the heart shape, bake at 165 degrees for 30 to 35 minutes
12. Release from the oven, brush with sugar water, lined with warm wrap and wrap in plastic wrap to return the oil
Tips:1. The butter should be softened sufficiently, but not excessively
2.2. The heart-shaped embryo should be cooled thoroughly before cutting the shape
3.3. The heart-shaped embryo should be pressed down as much as possible.
