Passion Fruit Pound Cake

Name: Passion Fruit Pound Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Fermented butter; 70g Powdered sugar; 85g Whole egg liquid; 30g Passion Fruit Juice (Removed Seeds); 90g Low powder; 20g Almond powder; 2g Baking powder

by Deep sea love cat

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Passion fruit is really a kind of magical existence. Under its slightly ugly appearance, there is a heart that embraces all things.
It can be as simple as adding honey to produce a unique and delicious fruit drink.
When making various fruit teas in summer, adding a little passion fruit will not let you down.
It can be combined with other ingredients to make a variety of cakes, with a unique taste and amazing taste.
It has a unique scent of various fruity scents, and it is full of youthful vitality in the shyness of a young girl.
On a sunny afternoon, come to a passion fruit pound cake and drink a glass of iced passion fruit honey water. In this world, everything is just perfect.
ps: The amount given in the recipe is suitable for Xuechu 6 with square non-stick cake film. Model WK9150.

Ingredients

Passion Fruit Pound Cake

1. Prepare all the ingredients, and the butter will soften at room temperature. The powder is mixed and sieved 3 times.

2. Put the powdered sugar in the butter and whip slightly.

3. Add the egg liquid to the butter 3-4 times. After each time you add the egg liquid, make sure that it is fully blended and then added again. This is extremely critical to the texture of the pound cake.

4. State after the first pass

5. Add egg liquid again. I didn’t take pictures every time during the process of adding egg liquid.

6. The state of butter paste after all the egg liquid is added. Very light texture

7. Pour the flour

8. Stir until there is no dry powder.

9. Pour in passion fruit juice

10. Stir evenly (you can preheat the oven at this time, 170 degrees)

11. Put in a piping bag

12. Prepare the mold. No oil is used to prevent sticking inside the mold.

13. Cut the piping bag and squeeze the batter into the mold. Shake out bubbles. Put it in the preheated oven, middle and lower, and heat up and down at 170 degrees for 40-45 minutes.

14. After the baking starts, you can make syrup water, add the granulated sugar and boil until the sugar melts, then remove from the heat, and pour the passion fruit juice. Standby after cooling

15. Brush the sugar water on the surface immediately after baking. After cooling to palm temperature, seal for 1 day before consumption. (In the refrigerator in summer)
Sugar water and oil return are essential processes for pound cakes. The taste of the pound cake after returning to the oil will be better than when it is baked, and the taste will vary depending on the number of days of returning the oil. I usually leave it for 3 days before eating.

16. Passion fruit pound cake that I fell in love with in one bite~

Tips:
The amount given in the recipe is suitable for Xuechu 6 with square non-stick cake film. Model WK9150.
The egg liquid and the butter paste should be beaten until fully integrated and then added again. Each time it is added, it will taste better after about 2-3 minutes of oil return.