[basic original pound cake](ji chu yuan wei pang dan gao )

[basic original pound cake]

Introduction:

"Basic original cake, one of my favorite, is the basis of many pound cakes, so in this blog, a lot of basic knowledge will be involved. Sharing is a kind of happiness. I'm happy to do so. I hope it can help you who love baking a little! The length of pound cake is 17cm * the width is 8cm, and the height is 6cm. A groove mold (larger than 1cm or less) can be used to fold the baking paper. See the figure below (butter can also be applied) for easy demoulding, 170 degrees, 50-60 minutes, and the middle layer can be heated up and down

Production steps:

Step 1: fold the baking oil paper, cut the 7.8cm blue line, and stick the oil paper and mold with a little butter

Step 2: soften the butter at room temperature and make it toothpaste

Third step: stir the butter into a soft cream, add sugar powder two times and beat it into a loose white state.

Step 4: add vanilla extract and beat well

Step 5: add lemon peel and stir well

Step 6: after the eggs are at room temperature, beat them evenly

Step 7: add a small amount of egg liquid, stir all the materials well before adding next time

Step 8: the egg liquid is added, and the material is unevenly separated at the initial stage of stirring. After stirring for a period of time, the handle becomes heavy and the material is emulsified

Step 9: add it in 4-5 times and present the status in the figure

Step 10: add the mixture of low gluten flour and baking powder after screening in advance

Step 11: hold the squeegee vertically and mix from the middle

Step 12: stir until there is no powder. The cake has a crisp taste

Step 13: continue stirring until the batter is glossy

Step 14: at this time, the batter will be gluten. After baking, it will expand high and beautiful, soft, dense and moist

Step 15: put the batter into the mold and smooth the surface. Pick up the mold with both hands and tap the bottom gently to make the batter fill every corner evenly

Step 16: put it in the oven preheated at 170 ℃ for about 20 minutes, the surface becomes hard, use a knife dipped in water to mark in the middle of the batter, put it back into the oven, continue to bake for 30-40 minutes (about 50-60 minutes in total), and use a bamboo stick to check whether the baking is completed

Step 17: put one side of the mold down and take it out

Step 18: the waste heat can be removed and placed upright

Step 19: after cooling completely, tear off the baking paper and seal it at room temperature to prevent moisture loss and drying

Materials required:

Butter: 100g

Sugar powder: 70g

Egg: 100g (2 pieces)

Lemon dander: 10g

Low gluten flour: 100g

Baking powder: 2 / 3 tsp

Vanilla extract: moderate

Note: * this cake can be made directly by using the manual egg beater. Based on the reason of "less weight, enough beater to make it beautiful", you can also feel the change and state of the batter by hand during the making process * soften the butter quickly, cut the butter into thin slices and place them in the mixing basin without overlapping, and heat it slightly in the microwave oven. Remember not to melt too much * if The water in the butter is absorbed by the sugar powder and becomes hard, which makes it difficult to stir. The key point of stirring is not to dissolve the sugar powder, but to evenly distribute the sugar powder throughout the butter. The more fully the stirring is, the more air will be covered. Too much egg liquid will cause the separation of the butter. The degree of stirring after adding the flour depends on the taste you want, because here we need to bake the butter with beautiful appearance and soft taste When baking, the batter will naturally expand and crack. The purpose of a knife is to make the cracking lines more beautiful. If there is sticky batter on the bamboo stick, put it back in the oven and continue to bake for 5 minutes. If you worry about too deep coloring, you can cover it with tin foil

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Vanilla

Chinese PinYin : Ji Chu Yuan Wei Pang Dan Gao