Milk Tea Caramel Nut Pound Cake

Milk Tea Caramel Nut Pound Cake

by The Snowy World of the Confused Cat dl

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

The position of pound cake in the cake industry is the same as the vanilla ice cream in the ice cream world. It is basic, classic, and veteran. Most people love to bathe in the warm winter sun in the cold season and have a cup of hot black tea or coffee with a pound. Cake, enjoying English afternoon tea. Milk tea caramel nut pound cake, borrowed from Kumagai Yuko's recipe, put the batter into a regular Fernance 6 mold, made a mini pound cake, a small piece, you don't have to worry about its high calories.

Ingredients

Milk Tea Caramel Nut Pound Cake

1. Put the whipped cream in the microwave and beat for 15 seconds. Pour the sugar A and water into a small milk pot, simmer on medium heat to make a caramel color, turn off the heat, then pour the warm whipped cream, and stir it into a creamy caramel sauce.

Milk Tea Caramel Nut Pound Cake recipe

2. Cut the roasted pine nuts, pecans, and almonds into coarse particles, pour in the cream caramel sauce, stir well and set aside.

Milk Tea Caramel Nut Pound Cake recipe

3. After softening the butter at room temperature, add fine sugar.

Milk Tea Caramel Nut Pound Cake recipe

4. Dispatch until the butter is enlarged and has clear lines. Add the room temperature eggs to the butter three times, let the butter and the egg liquid fully fuse each time, and finally add the milk and mix well.

Milk Tea Caramel Nut Pound Cake recipe

5. Sift low-gluten flour, baking powder, and milk tea into the butter paste.

Milk Tea Caramel Nut Pound Cake recipe

6. Stir evenly without dry powder.

Milk Tea Caramel Nut Pound Cake recipe

7. Pour the batter into the mold, or put it into a piping bag and squeeze it into the mold. Gently shake out large bubbles. Spread caramel nuts in the middle of the batter, line them up, and put it in a preheated oven at 175 degrees for about 25 minutes. That's it.

Milk Tea Caramel Nut Pound Cake recipe

8. Take off the film immediately after it is out of the oven, wrap it in plastic wrap after cooling, and store in the refrigerator.

Milk Tea Caramel Nut Pound Cake recipe

9. It's best to eat after three days.

Milk Tea Caramel Nut Pound Cake recipe

Tips:

1. After cooling the pound cake, wrap it with plastic wrap and put it in the refrigerator. After 3 days of refrigeration, you can start to enjoy it. If you keep it well, you can put it in the refrigerator for 1 month. Before eating, warm up indoors.
2. Please adjust the temperature and time according to your personal oven temperament.

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