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.
2.
Cut the roasted nuts (pine nuts, pecans, almonds) into coarse particles, pour in the cream caramel sauce, stir well and set aside.
3.
After softening the butter at room temperature, add fine sugar.
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.
5.
Sift low-gluten flour, baking powder, and milk tea into the butter paste.
6.
Stir evenly without dry powder.
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 nuts in the middle of the batter, line it up, and put it in a preheated oven at 175 degrees for about 25 minutes. .
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.
9.
It's best to eat after three days.
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.
