Sweet and Sour Passion Fruit Pound Cake with A Cloud-like Texture
1.
Take 2 passion fruit, if the passion fruit is smaller, use three, remove the seeds and get the juice for later use.
2.
The butter is softened at room temperature and softened to the point where you can poke the butter with your fingers. Cut into small pieces, put in an egg-beater bowl, add powdered sugar, and whisk fully until it is milky white and larger in volume.
3.
Stir the eggs and add them to the milky white butter in 3 times. Use an electric whisk. After each addition of the egg liquid, whisk until the egg liquid is completely absorbed before adding the egg liquid, otherwise it will be easy to separate water and oil. .
4.
The state of adding egg liquid for the first time.
5.
The state of adding egg liquid for the second time.
6.
The state of adding egg liquid for the third time.
7.
Sift in low-gluten flour and baking powder (the main function of sieving is to remove the agglomerations produced during the storage of the flour and make the flour more fluffy), and use a manual whisk to stir until the flour is free of particles.
8.
After stirring the batter, add passion fruit juice three times, about 10 grams each time.
9.
The state of adding passion fruit juice for the first time.
10.
The state of adding passion fruit juice for the second time.
11.
The state of adding passion fruit juice for the third time.
12.
After all the passion fruit juice is added, stir until it is completely absorbed. The stirred batter should be smooth and shiny.
13.
Put the stirred batter into a piping bag, squeeze it into the pound cake mold, use a spatula to smooth the surface of the batter, and spread it into a state of high on both sides and low in the middle.
14.
Preheat the oven at 170 degrees, set the preheating and baking time to 60 minutes, put the pound cake in the oven and bake for about 10 minutes, take out the cracks with a knife, and then bake it in the oven until fully cooked Take the baked pound cake out of the oven and put it to warm. Put the syrup part of the ingredients in the milk pan and boil immediately away from the fire. Use a brush to evenly brush the pound cake on top of the pound cake, wrap it in plastic wrap and let it sit overnight. Ready to eat
Tips:
The pound cake is generally stored for 3 days, and it can be stored for 15 days in refrigeration
It is best to eat after a week of refrigeration.
