Butter Pound Cake (nai you pang dan gao )

Butter Pound Cake

Introduction:

"This prescription is from a store I like very much. There are many recipes in her house, which I like very much. Let's share with you! But I didn't beat enough cream. It's not as big as the hair. It seems that I failed! But I have to share the failure with you, ha ha ~ I used double quantity, made two

Production steps:

Step 1: prepare all the materials, mine is double, please ignore ha!

Step 2: add sugar to the cream and stir well!

Step 3: beat the light cream to a very thick state (no need to beat, thick enough), but I didn't beat the cream for a long time. I guess it's here that the cake didn't succeed!

Step 4: add the egg liquid and mix well!

Step 5: add sifted flour, baking powder, stir well, add vanilla essence, stir well!

Step 6: put the batter into the mold and bake it in the oven preheated to 170 ℃ for 35-40 minutes!

Step 7: after baking, demoulding and cooling, mine is non stick mold, come out, finished product!

Materials required:

Low gluten flour: 100g

Fine granulated sugar: 50g

Vanilla extract: 1 teaspoon

Light cream: 100ml

Baking powder: 1 teaspoon

Egg: 1

Note: cream must be very thick, egg beater take up a long line of state, my is a failure, can't play a sticky feeling! I'll try it another day~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pang Dan Gao