1. Preparation: Take out the vanilla seeds from the vanilla bean pods, spread baking paper in the mold, mix low-gluten flour and baking powder, sieving, preheat the oven to 180 degrees, cut the butter into 1cm slices, and soften it at room temperature
2. The butter flakes are restored to 20 degrees, after softening, put in fine sugar, and gently press and mix with a spatula in an oblique direction.
3. Use an electric whisk at high speed to frost for 5 minutes
4. Add the beaten egg liquid in 4 times, each time you add the egg liquid, beat it at high speed for 2 minutes
5. After whipping, it will become a creamy frost.
6. Add the egg mixture for the 4th time and beat for 2 minutes, add vanilla seeds, stir partly first, the powder will disperse and then stir as a whole
7. Sift in the flour and stir it with a spatula. Insert the spatula from the upper right corner to the lower left corner and lift it up against the basin. Turn it over gently, and the batter will fall down. Stir for about 30-35 times and no dry powder can be seen, even if the dry powder is not visible. Continue to stir, about 80 times in total, the batter becomes soft, smooth, and shiny.
8. Use a spatula to put the batter into the mold several times, arrange it into two ends, high, middle, and low surface. Dump the mold down a few times, exhaust air, put it in the preheated oven, middle layer, fire up and down, bake at 180 degrees for 35-40 minutes
9. When baking cakes, make syrup, put water, sugar, and vanilla pods in a small pot, light it, squeeze gently with a spatula while stirring, boil the aroma, after boiling, change to low heat and simmer for 1-2 minutes.
10. After the cake is baked, remove the paper from the mold while it is hot, and immediately brush the surface with syrup. Cut into pieces before serving.
11. After cooling, use a serrated knife to cut blocks and swing the plate.
Tips:The pound cake is characterized by its lightness, so don't move too hard during the mixing process.
