Cat king pound cake
I've wanted to make this cake for a long time, and the mold has been in for more than a year. Today is the opening day for this heart-shaped mold!The cake with light cream tastes more delicate and has more milk flavor than the ordinary pound cake!preparation:The mold shall be evenly coated with the butter outside the formula, sprinkled with high gluten powder, and then the excess high gluten powder shall be knocked out and put into the refrigerator freezer.
Step 1 . Chop the butter and soften it at room temperature.
Step 2 . Add fine granulated sugar in batches until the color becomes lighter and the volume becomes larger.
Step 3 . Add fine granulated sugar in batches until the color becomes lighter and the volume becomes larger.
Step 4 . Add the egg liquid by several times and beat well. Add the egg liquid after each time until all the egg liquid is added and beaten well.
Step 5 . Pour in half of the low gluten flour screened 3 times in advance.
Step 6 . Mix well with a scraper.
Step 7 . Pour in light cream and mix well.
Step 8 . Pour in the remaining half of the low gluten flour and a few drops of vanilla essence, and stir well.
Step 9 . Pour the batter into the mold taken out of the freezer and shake out bubbles.
Step 10 . Put it in the oven at 170 ℃, and take it out of the oven for about 70 minutes to cool.
Step 11 . Sprinkle sugar powder after demoulding.
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