Passion Fruit Pound Cake
1.
Prepare the ingredients, take out the butter in advance to soften it, filter out 50 grams of juice from passion fruit, 20 grams of which is boiled syrup, mix the cake flour and baking powder, sift, and beat the eggs.
2.
Put the softened butter in an egg beater, put half of the sugar, and mix the sugar and butter at low speed first.
3.
Then put in the other half of the sugar and beat until the butter is white and the volume becomes larger.
4.
Add the egg liquid in 4 times and beat it at high speed. Add the egg yolk once after the egg liquid is completely absorbed, otherwise it will easily cause oil-water separation. If this step fails, the oil-water separation of the pound cake will also fail.
5.
Each time you add egg liquid, the whisk is turned on at high speed, and it is about 2 minutes each time. The final cake will be better when the butter is emulsified. If the butter is close to liquid state, put it in the refrigerator for 10 minutes before sending it. The whipped butter swells in volume and has a fluffy and delicate texture.
6.
Sift in the mixed powder of cake flour and baking powder, and mix evenly until there is no dry powder.
7.
The mixed batter is very delicate. At this time, preheat the oven and heat up and down at 170 degrees for 10 minutes. Passionate juice is added to the batter twice, and the next time the juice is added until there is no liquid.
8.
The batter of the final pound cake is very delicate and fluffy, and shiny, so that the baked pound cake tastes good and the finished product will be more delicate.
9.
Pour the cake batter into the pound cake mold, use a spatula to smooth the surface, make the two sides high and the middle low, then shake off the bubbles in the cake batter, put the mold on the middle layer, heat 170 and bake at 160 degrees for about 50 minutes, be sure to bake If you have enough time, otherwise the pound cake will also shrink. When you bake it for 20 minutes, you can take it out and scratch it on the surface.
10.
When baking the cake, boil sugar water, 10 grams of sugar, 30 grams of water, and passion fruit juice mix, boil and let cool. The baked cake will be demoulded immediately after it is taken out. Brush the sugar water while it is hot. The cake will not be brushed when it is cold. Brush the corners more, and the amount of sugar and water is just right for this pound cake.
11.
When the pound cake is still warm, wrap it in plastic wrap and put it in the refrigerator for one day, and then eat it after returning to the oil the next day. It tastes the best when it is left for three days!
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Finished picture.
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Finished picture.
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Finished picture.
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Finished picture.
Tips:
1. I used half of the mold recipe. If you want to make a full mold, you need to multiply all recipes by two. The mold used is Xuechu 28×9.9×6 pound cake mold. If it is a small mold, this recipe The amount is just right.
2. The butter must be fully blown, so that the pound cake baked will be fluffy and delicate, with a good taste, and not choking.
3. The sugar water must be brushed while it is hot before it can be brushed in. It is best to eat after one day in the refrigerator wrapped in plastic wrap, and the best after three days.
4. The baking time is set according to your own oven. If the surface is too colored during baking, it must be covered with tin foil.
