Crisp Cherry Cake(su ying tao dan gao )

Crisp Cherry Cake

Introduction:

Production steps:

Step 1: Ingredients: 1. Cake Ingredients: 100g butter, 50g sugar powder, 70g low powder, 2.5G baking powder, 80g cherry, 1 egg, 1 / 8 spoon salt 2. Pastry ingredients: 25g butter, 25g sugar powder, 25g high powder

Step 2: wash the cherry, remove the core, and chop it up. Don't crush it too much

Step 3: mix 25g butter, 25g high flour and 25g sugar powder to make a dough and put it in the refrigerator for freezing. It must be frozen hard

Step 4: slice the frozen dough and refrigerate it

Step 5: soften 100g butter and add sugar powder

Step 6: salt

Step 7: get rid of

Step 8: add egg liquid 3 times

Step 9: add egg liquid after each full fusion

Step 10: add baking powder to low flour and mix

Step 11: sift into butter

Step 12: turn into cake paste

Step 13: turn into cake paste

Step 14: pour the cake paste into the mold and fill it with 5 points

Step 15: add crushed cherry

Step 16: stir slightly

Step 17: Sprinkle with pastry

Step 18: bake in a preheated oven

Step 19: freshly baked crisp Cherry Cake

Step 20: cut and see, lots of cherries

Step 21: Delicious

Materials required:

Low powder: 70g

High flour: 25g

Butter: 125g

Sugar powder: 75g

Baking powder: 2.5G

Cherry: 80g

Egg: 1

Salt: 1 / 8 teaspoon

Note: raw materials: 1. Cake Ingredients: butter 100g, sugar 50g, low flour 70g, baking powder 2.5G, cherry 80g, egg 1, salt 1 / 8 spoon 2. Pastry ingredients: butter 25g, sugar 25g, high flour 25g baking: first, the upper oven, upper and lower fire, 180 degrees, about 15 minutes, after the surface coloring, move to the lower oven, upper and lower fire 150 degrees, about 15 minutes

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Su Ying Tao Dan Gao