Plum Wine Dried Fruit Pound Cake

Name: Plum Wine Dried Fruit Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 80g granulated sugar; 100g Flour; 2 pcs egg; 30g Plum wine; 2g Baking powder; Some Dried fruit; 25g Powdered sugar

by Tian Luo girl

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The weather has been very good these days. My motivation to make dim sum is positively related to the weather, so although I am still busy, I can stay up late to bake. It’s said that I was still reading when I first bake, so the planning of overlapping time really allowed me to use most of the fragmented time for students at the earliest time. For example, when the weather is good, I got up early and cut the butter. The good sugar is placed in the sun, and after two lessons, it is softened enough to be directly manipulated; for example, go back to Bilikacha at noon and throw the relatively large steps into the oven to bake and then go downstairs to eat. Don’t bother others to rest, and don’t waste time queuing in the cafeteria; another example is an algorithm that occupies the least container (after all, I don’t want to wash so many pots and pans)...
Later, after working, I found out that without these fragmented time, it really took a lot longer than before. It turned out that the parallel ones have become serial, and the key noon time can’t be used...Although sometimes it is always given Others recommend this or something to be quick to hand, but the fastest hand takes an hour, half of the time is still lying next to the oven door, as if waiting for my own baby to leave school...
It stands to reason that the pound cake is also a quick one. The operation steps are simple and it does not take up many containers, but it takes a long time to wait in front of the oven door."

Ingredients

Plum Wine Dried Fruit Pound Cake

1. First cut the dried fruit into small pieces, and then soak aside with plum wine.

2. 100g butter+80g granulated sugar or powdered sugar, put aside to soften.

3. Then start to beat the butter, beating on low speed until the sugar and butter are fused.

4. Add the beaten egg liquid in batches, and each time it should be beaten until it is completely mixed and there is no separation of water and oil; this step becomes more difficult as it goes to the back.

5. After being beaten, the butter is very light yellow and light in texture; then add flour and baking powder.

6. Stir in random direction with spatula and mix well.

7. Add 30g plum wine and mix well.

8. Then add the dried fruits that have been soaked in plum wine and mix well.

9. Put it in the pound cake mold and use a spatula to shape it into a shape that is low in the middle and high on the two sides, so that the finished product will look better.

10. It takes 40-45 minutes for the middle layer of the oven to fire up and down at 165 degrees; note that when the skin expands to the same height as the mold in about 15 minutes, use a toothpick to quickly scratch the surface.

11. When roasting, you can prepare the syrup liquid, powdered sugar + plum wine and mix well.

12. After it's out, it must be fast! While it's hot! All directions! Pour the sugar and wine liquid, and then the cake is very fragile, don't toss the cake, let it cool naturally and seal it in the refrigerator.