#信之美#time is The Taste of Happiness: Dried Fruit Pound Cake
by Liu Su
Favorite
Difficulty
Normal
Time
2h
Serving
2
In the first season of the documentary "China on the Bite of the Tongue", an episode of "The Taste of Time" was broadcast. The first sentence mentioned that "time is the best friend of food, and time is also the enemy of food". In order to preserve food, people use many ancient methods, such as curing meat, air-drying, and drunk to process food. In addition to preservation, they have unexpectedly obtained a completely different and sometimes even more mellow and delicious taste from fresh food. While time has caused some delicacies to rot and deteriorate, it also brews the fragrant and fascinating flavors of certain ingredients, and this is the case with today's dried fruit pound cake.
The position of pound cake in the cake world is the same as the vanilla ice cream in the ice cream world. It is the foundation of the foundation, the classic of the classics. Pound cake originated in England in the eighteenth century. At that time, pound cakes had only four different materials, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. With the diversification of recipes, today's pound cakes have been Quite diverse and rich in flavors.
The first time I tried baking pound cake was in the summer of 2014. I chose Junzhi’s "Lemon Pound Cake" recipe, which has a very fresh taste. Some time ago, by chance, I was fortunate to read Mr. Xiaojiu’s dried fruit pound cake recipe (this dried fruit pound cake recipe was slightly adjusted based on Mr. Xiaoji’s recipe). The rich dried fruits and nuts exude a natural fragrance and are baked. A good cake not only needs to be poured with rum syrup, but it must be refrigerated for three days before it can be eaten. The best taste period is 15 days later. Because of the time brewing, the overall flavor and taste of such a multi-layered cake is truly wonderful. Unspeakable.
Get used to the delicate cream, taste the smoothness of mousse, taste the softness of chiffon, and aftertaste the richness of cheese... Please don't forget that in this world, there is another taste that belongs to the mellow and intoxicating pound cake. The thick milky fragrance, the sweetness of dried fruits, the crispness of nuts, and the looming aroma of wine. Under the rustic appearance, it is unabashedly simple and cordial. It is the white bread with a slight alcoholic taste when we were young, and the wafer of the school canteen. The cake, the white lotus paste for the Mid-Autumn Festival, the fried oil corner for the Spring Festival... it is them, it is not them, it is the sum of the flavors in our memory, and then divided into one by one, which belongs to the mood when we tasted snacks when we were young, and belongs to children The simple joy that is unique when you have good food.
Fifteen days of waiting, in exchange for a sweet; fifteen days of patience, exchange of food gifts; waiting, because time has given this pound cake, it is the taste of happiness..."
The position of pound cake in the cake world is the same as the vanilla ice cream in the ice cream world. It is the foundation of the foundation, the classic of the classics. Pound cake originated in England in the eighteenth century. At that time, pound cakes had only four different materials, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. With the diversification of recipes, today's pound cakes have been Quite diverse and rich in flavors.
The first time I tried baking pound cake was in the summer of 2014. I chose Junzhi’s "Lemon Pound Cake" recipe, which has a very fresh taste. Some time ago, by chance, I was fortunate to read Mr. Xiaojiu’s dried fruit pound cake recipe (this dried fruit pound cake recipe was slightly adjusted based on Mr. Xiaoji’s recipe). The rich dried fruits and nuts exude a natural fragrance and are baked. A good cake not only needs to be poured with rum syrup, but it must be refrigerated for three days before it can be eaten. The best taste period is 15 days later. Because of the time brewing, the overall flavor and taste of such a multi-layered cake is truly wonderful. Unspeakable.
Get used to the delicate cream, taste the smoothness of mousse, taste the softness of chiffon, and aftertaste the richness of cheese... Please don't forget that in this world, there is another taste that belongs to the mellow and intoxicating pound cake. The thick milky fragrance, the sweetness of dried fruits, the crispness of nuts, and the looming aroma of wine. Under the rustic appearance, it is unabashedly simple and cordial. It is the white bread with a slight alcoholic taste when we were young, and the wafer of the school canteen. The cake, the white lotus paste for the Mid-Autumn Festival, the fried oil corner for the Spring Festival... it is them, it is not them, it is the sum of the flavors in our memory, and then divided into one by one, which belongs to the mood when we tasted snacks when we were young, and belongs to children The simple joy that is unique when you have good food.
Fifteen days of waiting, in exchange for a sweet; fifteen days of patience, exchange of food gifts; waiting, because time has given this pound cake, it is the taste of happiness..."
