Raisin Pound Cake
1.
65 grams of raisins, soaked in rum in advance, the amount of rum should cover the amount of raisins. 3-4 hours is more appropriate, so that the raisins can fully absorb the swelling.
2.
Cut 100 grams of butter into small pieces and soften it indoors.
3.
After the butter is softened, put it in an egg-beater, and use a whisk to disperse it. When the color becomes lighter, add half of the sugar (50g) and continue to beat. In the butter.
4.
Add the remaining half of the sugar and continue to beat. It is more appropriate to beat the butter until it is basically white, fluffy and light like a feather.
5.
After the 2 eggs are beaten with a manual whisk (fresh eggs placed at room temperature), put them in the butter 4-5 times. In this process, your hand feel is the opposite of buttering. When buttering the butter, it is harder at first, and then the hand feel of the whisk gradually becomes smoother. Add the egg liquid, it is smooth at first, it becomes more vigorous and becomes a smoother emulsified state when you continue to beat.
6.
The egg liquid must be added in multiple times, each time until it is completely fused with the butter, then add the next egg liquid.
7.
Add a few drops of vanilla extract, if not, this step can be ignored.
8.
Mix the low flour and baking powder, sieve, and add to the whipped butter. Stir the batter evenly by turning.
9.
The degree of stirring determines the texture of the cake after it is made. If you stir until there are just no particles, the cake will have a crunchy taste; if you continue to stir until the batter is shiny, the batter will become gluten, and the batter will have a higher expansion after baking, and the taste will be soft and slightly moist.
10.
Add the soaked raisins, then stir evenly.
11.
Put it into the mold box. Preheat the oven at 170 degrees. The middle layer is 50-60 minutes, during which time, use a toothpick to insert the cake deeply, and it is ready to bake without any batter coming out. Basically, when the cake is golden brown and there is a cracked state typical of pound cake in the middle, the baking is successful.
12.
In order to make the pound cake taste better, we make a small bowl of syrup water when we bake it. Not only pound cake, but chiffon cake is spread with syrup water before spreading whipped cream.
13.
.After baking the cake, spread the syrup water evenly, the syrup water will soon penetrate into the cake.
14.
It tastes great when eaten after cooling. If you can’t finish eating, wrap it in a fresh-keeping bag, keep it in the refrigerator, and heat it for 20 seconds while eating.
