Red bean pound cake(hong dou pang dan gao )

Red bean pound cake

Introduction:

"Pound cake has the same status in the cake industry as vanilla ice cream in the ice cream world. It is the foundation in the foundation, the classic in the classic, and the elder in the elder! Pound Cake originated in England in the 18th century. At that time, there were only four equal ingredients for a pound of cake: a pound of sugar, a pound of flour, a pound of eggs and a pound of butter. Because each material accounts for 1 / 4, so spread to France, similar cake is also called quarter cake

Production steps:

Step 1: cut the butter into small pieces and soften it naturally in the room

Step 2: add the powdered sugar and stir well until the color is lighter

Step 3: add the egg liquid, add a little at a time, add all the egg liquid in several times, stir well after adding some each time, and then add red bean paste after adding the egg liquid next time, and stir well

Step 4: sift in low gluten flour and baking powder, and mix well with scraper

Step 5: pour into the mold, preheat 170 degrees in the oven, bake for 15 minutes, take it out, and cut the surface longitudinally with a knife

Step 6: then continue to bake for 25-30 minutes and get out of the oven

Materials required:

Low gluten flour: 80g

Butter: 80g

Red bean paste: 150g

Eggs: 2

Powdered sugar: 50g

Baking powder: 1 / 2 teaspoon

Note: 1, butter to send in place, you can also do not put baking powder; 2, pound cake after a day or two to taste better; 3, feel bad demoulding, it is recommended to pad oil paper at the bottom of the mold; 4, egg liquid in the add don't worry, several times a small amount of add is to prevent oil-water separation, I add about 3-5 times; 5, baking midway out a knife is to make the cake swelling It looks better.

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Dou Pang Dan Gao