#柏翠大赛#pound Cake in Full Bloom
1.
Let's make safflower first, mix 8 grams of red yeast rice powder and 60 grams of low-gluten flour in advance.
2.
2 eggs with 40 grams of fine sugar, the red heart part will not be enough if the filling is small, just follow my recipe.
3.
Beat with a whisk until the egg is thick.
4.
Sift in the powder mixture.
5.
Stir evenly, add 50 grams of melted butter in portions, and mix well into the red cake batter.
6.
Put it in the mold, I use the golden toast mold, you can also use the one you want to bake the pound cake, mine is narrower and I'm afraid of spoiling the material when cutting the flowers, so I used this wider golden toast mold, if not Butter the inner wall of the non-mucosa.
7.
Put it in the middle layer of the preheated oven, and bake at 180 degrees for 15 minutes.
8.
Take it out and use a flower-shaped film to carve out flowers for later use.
9.
Let's make the main cake, three eggs and 75 grams of caster sugar.
10.
Send it to a state where the paste does not disappear immediately under the drip.
11.
Sift in 120 grams of low-gluten flour.
12.
Add 100 grams of melted butter in portions.
13.
Mix the white cake batter.
14.
Pour a small portion of the cake batter to the bottom of the mold. I use a 280g pound cake mold.
15.
Put the safflower in it and arrange it.
16.
Pour in the remaining cake batter to completely cover the safflower.
17.
Put it in the middle and lower layer of the preheated oven, and bake it for 30-35 minutes.
18.
It's okay when it's baked, this recipe doesn't need baking powder, and it doesn't need to be cut out in the middle.
19.
Slice it, wrap it in plastic wrap, and slice it the next day. It tastes better.
20.
Finished product vertical drawing
Tips:
I have put the amount of sugar and butter to the minimum, so I can't reduce it any more. We all know that pound cake is inherently high in sugar and oil. Can't expect how low-fat it is. But it's really delicious. It's okay to reward yourself occasionally.
