[food fashion arena baking competition area]: mellow and delicious - maowang pound cake(shi shang lei tai hong bei sai qu chun xiang ke kou mao wang pang dan gao )

[food fashion arena baking competition area]: mellow and delicious - maowang pound cake

Introduction:

"Elvis Presley's pound cake was once Elvis Presley's favorite. The most distinctive feature of this cake is that it doesn't add baking powder, but relies on powder sieving and beating butter to make the cake bulky. The expansion force is amazing. It is much higher than the edge of the mold. The texture is very fine. Besides the lubrication and lightness, the taste is slightly "Q". It is mellow, delicious, delicate and moist

Production steps:

Step 1: apply a thin layer of softened butter on the mold, screen the flour, gently knock off the excess powder, and refrigerate for standby.

Step 2: soften the butter at room temperature.

Step 3: use the electric stirrer to stir until the color becomes light and smooth.

Step 4: pour the egg into the butter 15-20 times and beat well.

Step 5: sift the low gluten flour and salt three times, sift in half of the low gluten flour, and mix well with a rubber scraper.

Step 6: add a little vanilla extract and mix well.

Step 7: sift in the remaining powder again, pour in 140 ml light cream and mix well.

Step 8: pour the batter into the mold and gently knock the mold.

Step 9: no need to preheat the oven, middle and lower layer, upper and lower fire, 180 degree baking for 45-50 minutes.

Step 10: leave it in the mold for 30 minutes after discharging, and then demould.

Materials required:

Eggs: 4

Sugar: 155g

125g: butter

Low gluten flour: 190g

Light cream: 140ml

Vanilla extract: a little

Salt: 4 g

Note: 1, without baking powder can also make the cake texture delicate and soft, another key problem is that butter is fully whipped, so this cake throughout the production process is very emphasis on long-time high-speed stirring, but butter is continuously whipped may be due to high temperature and partial melting, thus affecting the whipping, so compared with other cake biscuits, butter softening degree is higher If it's not enough, you can start to operate when the butter is still a little hard. However, it should be adjusted according to the actual problems during operation. In winter when the ambient temperature is relatively low, you should fully soften the butter. 2. The content of egg liquid in the formula is high, so we must patiently add it in several times, and then continue to add it after beating well every time. In this way, the egg liquid and butter can be emulsified evenly, and more air can be mixed into it. 3. Pound cake is a kind of cake with solid and dry taste. No matter how hard you try to make it fluffy, its softness can not reach the level similar to Qi Feng and sponge.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Shi Shang Lei Tai Hong Bei Sai Qu Chun Xiang Ke Kou Mao Wang Pang Dan Gao