Passion Fruit Pound Cake
1.
Soak the eggs in warm water, so that the temperature of the egg is 20-30 minutes, so as to avoid sharing the water and oil when it is beaten with the butter. Cut the passion fruit and cut the inner pulp
2.
Put the pulp into the wall breaker and stir
3.
The butter is softened, you can put it in the microwave oven for 10 seconds and 10 seconds to turn on, and it will soften until the fingers can be easily inserted.
4.
Hit until the color turns slightly white
5.
Add the powdered sugar in four times
6.
Add the beaten egg liquid 4 times again, and then add the next liquid after each time.
7.
At this time the butter is very white and puffy
8.
Sift the passion fruit liquid from the front
9.
Add the passion fruit juice to the butter three or four times
10.
It's already very delicate at this time
11.
Add baking powder to low powder and sift
12.
Add the flour to the egg butter paste and mix well
13.
If you use your hands, you probably need to mix more than 30 times, from 2 o'clock to 8 o'clock on your body, then shake it and repeat this action.
14.
Put butter, sprinkle some flour or use greased paper to pad the mold
15.
Put the paste into the piping bag
16.
Squeeze into the oiled paper mold, walk around, squeeze layer by layer, so that there will be no holes after baking. Use a spatula to scrape the edges of the two ends higher and lower in the middle
17.
Preheat the oven to 170 degrees and bake for about 30 minutes
18.
Boil water and add fine mash
19.
After cooling slightly, add passion fruit juice and then add rum to mix well
20.
After the cake is out of the oven, release the mold in time and coat the cooked passion fruit liquid
Tips:
Note:
1. If the cake does not crack during the baking process, make a cut in the middle with a knife soaked in water about 15 minutes before the end.
2. Use the sugar water when it is warm and apply it on the body of the cake in batches, and apply it on each side;
3. After the cake is cooled, wrap it in a fresh-keeping bag and put it in the refrigerator to keep it for three days, the best taste;
4. When taking it out of the refrigerator to eat, put it at room temperature for half an hour before eating, it is relatively soft;
5. Pay attention to the coloring during the baking process. If the time is up and the color is not deep, you can extend it slightly. I prefer the yellowish feeling.
