#四session Baking Contest and is Love to Eat Festival# Cranberry Pound Cake
by Mom Nini
Favorite
Difficulty
Normal
Time
15m
Serving
2
Pound cake, also called cream cake, is a common basic cake, and Taiwan calls it heavy cream cake or pudding cake.
The pound cake originated in England in the 18th century. At that time, the pound cake had only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each ingredient accounted for 1/4, it was passed down to In France, similar cakes are also called quarter cakes.
From the recipe point of view, there are two main types of pound cakes at the end of the 18th century, namely the whole egg type and the split egg type. However, even if the egg split type is used here, all the egg whites are not sent and then added, but the simplest method of adding separately. . At that time, there was basically no mixing technology, and the weighing was not very accurate. Basically it was mixing and stirring, so the cakes made were rough in texture. After hundreds of years of development, baking experts gradually revised the formula. This type of heavy oil cake becomes soft and delicate.
In the mid-nineteenth century, the formula ratio of pound cake began to have greater adjustments, and began to develop towards a lighter taste. In the 20th century, baking powder and baking soda also began to participate. Nowadays, the proportion of pound cakes is not limited to the original 1/4, and fresh cream and other ingredients will be added. "
The pound cake originated in England in the 18th century. At that time, the pound cake had only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each ingredient accounted for 1/4, it was passed down to In France, similar cakes are also called quarter cakes.
From the recipe point of view, there are two main types of pound cakes at the end of the 18th century, namely the whole egg type and the split egg type. However, even if the egg split type is used here, all the egg whites are not sent and then added, but the simplest method of adding separately. . At that time, there was basically no mixing technology, and the weighing was not very accurate. Basically it was mixing and stirring, so the cakes made were rough in texture. After hundreds of years of development, baking experts gradually revised the formula. This type of heavy oil cake becomes soft and delicate.
In the mid-nineteenth century, the formula ratio of pound cake began to have greater adjustments, and began to develop towards a lighter taste. In the 20th century, baking powder and baking soda also began to participate. Nowadays, the proportion of pound cakes is not limited to the original 1/4, and fresh cream and other ingredients will be added. "
