Walnut and Dried Fruit Pound Cake

Name: Walnut and Dried Fruit Pound Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Arowana Pastry Wheat Flour; 100g butter; 2 pcs egg; 50g Dried fruit; 2g Aluminum-free baking powder; 60g Caster sugar or powdered sugar; 10g milk; 10g rum; 10g Sugar for syrup; 25g Cold boiled water for sugar water; 3 drops (not necessary) Vanilla extract

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Pound cake originated in England in the 18th century, and its position in the cake industry is like vanilla ice cream in the ice cream world. It is the foundation of the foundation, the classic of the classics, and the veteran of the elders. Pound cake, as the name implies, is a cake made with one pound of flour, one pound of cream, one pound of sugar, and one pound of eggs. The recipe contains extremely high fat content, so it is also called heavy cream cake (Taiwan calls butter Cream, so the name of this cake in Taiwan has been extended), in the cake classification, it belongs to the heavy fat cake in the batter type cake.
However, due to the overweight taste, starting from the mid-19th century, the formula ratio of pound cakes began to be relatively adjusted, and the taste began to fade. Nowadays, the proportion of pound cake is not limited to the original 1/4, but compared with other cakes, the butter content of pound cake is still not low. The internal structure of the pound cake is solid and delicate, rich in milky aroma, and moisturizing taste. The longer it is left, the more moist and fragrant the cake will be. Anyone who has eaten it will never forget the deliciousness on the tip of the tongue and the joy after tasting mood. "

Walnut and Dried Fruit Pound Cake

1. The main ingredients are ready; the weight of the egg is not very strict, and the shell weighs between 50-60 grams; the baking powder should be aluminum-free, without baking powder. This pound cake has a poor expansion effect, and rum and vanilla extract can be added If you don’t have the flavor, you can replace it with the same amount of milk. For dried fruits, I use daily nuts such as walnuts, cashews, hazelnuts, dried blueberries, dried cranberries, etc.; powdered sugar has a better effect than granulated sugar. The dosage is 80 grams, I reduced it to 60 grams;

Walnut and Dried Fruit Pound Cake recipe

2. Pour a little low-gluten flour in the dried fruits, so that each fruit can be covered with a layer of flour, and the excess flour is poured out;

3. Mix low-gluten flour and baking powder evenly and sift through it;

4. Put the butter that has been softened at room temperature in advance into the egg-beating bowl, and beat it into a mayonnaise-like smoothness with an electric whisk at high speed; to determine whether the butter is softened in place, you can press the butter with your fingers to easily press a small hole;

5. Add granulated sugar or powdered sugar to the butter 3 times, mix thoroughly each time, and then add the next time; until the butter is lightly beaten and the volume is enlarged; do not turn on the eggbeater, first put the butter and powdered sugar After mixing, turn on the switch to pass to prevent the powdered sugar from splashing;

6. Beat the eggs, pour them into the butter paste 4 times, mix them with the butter paste completely each time, and then pour them down again until the egg liquid and butter paste are completely mixed;

7. Pour milk and rum in sequence and mix them into a cream;

8. Sift the powder into the butter paste, and mix up and down with a spatula for about 20 times, until there is no trace of dry powder;

9. Pour the dried fruit into the butter batter, because it is covered with a thin layer of flour, it is easy to adhere to the batter;

10. Stir for about 20 times, the dried fruits are evenly distributed in the batter, and the batter has a layer of brightness; at this time, the oven starts to preheat 180 degrees and the fire is up and down;

11. Shovel the batter into the pound cake mold, because the mold is anti-sticky, so I did not spread oil paper; if you want to spread evenly, you can put the batter into the piping bag first, and then squeeze it into the mold. If it is troublesome, just shovel it directly into the mold. Finally, use a small spoon dipped in cold water to smooth the surface of the batter, with high edges and low middle, which is convenient for swelling and cracking during the baking process;

12. Put the cake batter into the middle layer of the preheated oven, and fire up and down at 180 degrees for 40 minutes; when the surface is baked for 15 minutes, the surface will be shaped and colored. You can quickly take it out and use a sharp knife to make a longitudinal stroke on the surface and re-enter the oven; if the surface is colored It is normal to overweight a layer of tin foil, but with a layer of slightly deep burn marks;

13. The baked pound cake is out of the oven immediately. Hold the mold and shake it twice to release the mold. Brush the sugar water (10 grams of sugar and 25 grams of cold boiled water) on the sides of the cake with a brush; my amount is compared Small, not very sweet, you can double the amount if you like sweet ones;

14. It can be stored in a bag after it has cooled down, and it can be eaten the next day after refrigerating overnight. The pound cake has no failure to make, and can be stored for several days or even a week without deterioration; the longer the time, the better the taste.

Tips:
1. The butter must be softened in place before it can be used; if the room temperature is low and the waiting time is too long, you can slice the butter and put it in the microwave, use the smallest heating setting to bite for 10 seconds, take it out to see the state and then determine the time; or Put it in the steamer for a few seconds, and master the temperature and time in the pot according to the actual situation. Use your finger to press the small pit as the standard, and don't let the butter melt;
2. Choose a pound cake mold with a suitable capacity according to the amount of batter. The batter is 8 minutes full; the baking time and temperature are adjusted according to the actual situation of the oven.