[tianjin] Daily Nut Pound Cake

Name: [tianjin] Daily Nut Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g corn starch; 125g butter; 125g Powdered sugar; 150g Egg liquid; 35g milk; 3g Baking powder; 1 pinch salt; A few drops Vanilla extract; 75g Daily Nuts; 10ml rum; 15g Caster sugar; 25g water; 15ml Lemon juice; 10ml Cointreau

by quenny

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Daily nut kernels are crisp and fragrant, and the dried fruit is sweet and sour. It is generally made of hazelnut kernels, cashew kernels, almond kernels, walnut kernels, dried blueberries, dried cranberries and other dried nuts. It contains members. Each has rich nutritional value. When making a cake, I can’t think of any flavours. I just saw the daily nuts at home. I took a few bags and used them. It was delicious~ Although the calories of the pound cake is a bit bigger, it’s not worth eating at all in winter. Over~~

material:
Cake body: 100g low-gluten flour, 100g corn starch, 125g butter, 125g powdered sugar, 150g egg liquid, 35g milk, 3g baking powder, 1 pinch of salt, a few drops of vanilla extract, 75g daily nuts, 10ml rum
Syrup: 15g caster sugar, 25g water, 15ml lemon juice, 10ml Cointreau"

[tianjin] Daily Nut Pound Cake

1. Divide the daily nuts into two parts: dried fruits and nuts. Chop the nuts and set aside

2. Add 10ml of rum to the dried fruit and soak for half a day, set aside

3. Add powdered sugar to butter that has softened at room temperature

4. Manually stir until there is no dry powder

5. Then turn on the electric whisk, and beat the butter until the color becomes lighter and the volume becomes larger.

6. Add egg liquid in batches and beat evenly

7. Then add a little vanilla extract and beat evenly

8. Sift in a mixture of low-gluten flour, cornstarch, baking powder and salt, and mix well

9. Add milk, stir and mix well

10. Then add chopped nuts and soaked dried fruit

11. Flip into a uniform cake batter

12. Then pour the cake batter into the prepared mold

13. Put it into the middle and lower level of the preheated oven, 180 degrees for about 40 minutes

14. Immediately demould after being out of the oven for standby

15. Take 15g of sugar and 25g of water and add it to a small pot, heat on low heat until the sugar is completely melted, turn off the heat

16. Add 15ml lemon juice

17. Add 10ml Cointreau, then stir the mixed solution evenly, and the syrup for brushing is ready

18. Finally, while the cake is still warm, brush all the syrup on several surfaces of the cake, wrap the cake with plastic wrap, put it in the refrigerator overnight, and then slice it.

Tips:
1. The butter and powdered sugar are mixed by hand first and then the electric mode is turned on, which can prevent the powdered sugar from flying;
2. When adding the egg liquid, you need to pay attention to adding it in batches, and each time you must add the egg liquid completely after the next time;
3. The temperature and time required for baking need to be adjusted according to the actual situation of your own oven;