Heart language pound cake: tell love with cake

Heart language pound cake: tell love with cake

Introduction:

"Today is February 14, the traditional Western Valentine's Day! So, I'll add a class in the evening and give you a lovely cake. Even in recent years, Valentine's Day is after new year's Eve, many young lovers are far away from each other. It's a good year. I'm catching up with you at last! First of all, I wish you a happy Valentine's day. Today's cake is specially made for my carrot in response to the scene of Valentine's day. I'm a reserved and slow-moving person. I don't express my feelings very directly. Therefore, every Valentine's Day is basically "eating to convey feelings". Tiramisu has done a lot, and the one in the family is not rare.. I have to be innovative.. This cake, in fact, is a simple pound cake, just to make a shape for it. The heart-shaped part in the middle, in order to consume the light cream in Kaifeng, uses the light cream pound cake. Lemon peel is added to the cake to make it fresh. In addition, this cake, I use the egg method, no adding baking powder, no adding more healthy! I'm not satisfied with the finished cake. The purpose of pasting it is to provide my friends with an idea for your reference. Xinyu pound cake was given to him. The finished cake is an 18 * 8 * 6cm cuboid. Material a is the heart-shaped part in the middle, which is suitable for the cake mold of 25 * 8 * 6cm. Material B: Chocolate pound cake with outer layer, suitable for 18 * 8 * 6cm cake mold, plus a paper cup) "

Production steps:

Step 1: first make the light cream cake for sandwich. Prepare all materials (a);

Step 2: wipe the lemon skin of half a lemon;

Step 3: mix with half of the sugar, knead evenly, and let stand for more than 15 minutes;

Step 4: separate the egg white and yolk of two eggs (the container must be free of oil and water), and put the egg white in the refrigerator first;

Step 5: add lemon sugar into cream;

Step 6: squeeze in half a lemon juice;

Step 7: whisk the cream until it is thick, about 6-7;

Step 8: add egg yolks one by one, stir well, cover and put them in the refrigerator for storage;

Step 9: take out the frozen egg white and beat it until it is thick;

Step 10: add the remaining half of the granulated sugar in several times, and beat until it is close to the state of dry foaming;

Step 11: take out the frozen cream paste, add the homemade vanilla essence, and stir well (this step can be done before, I forgot earlier);

Step 12: Take 1 / 3 of the whipped egg white and add it into the cream yolk paste;

Step 13: mix well and smoothly;

Step 14: preheat the oven 175 degrees in advance. Add the low gluten flour and the remaining egg white twice, cut and mix them evenly (that is, first add 1 / 2 of the low gluten flour, cut and mix evenly, then add 1 / 2 of the egg white, continue to cut and mix evenly, and then repeat the operation once again);

Step 15: the final cake paste should be fine and glossy. Some are like whipped cream to 8 cents;

Step 16: pour the cake paste into the mold and scrape the surface. If it is not non stick mold, pad baking paper in advance;

Step 17: put into the oven, middle layer, 170 degrees, heat up and down, bake for 35 ~ 40 minutes, until the cake is inserted with bamboo stick, and there is no attachment after pulling out. After baking, immediately out of the oven, shake the mold from a high place. Then after a little cooling, demoulding cooling;

Step 18: completely cool the cake, cut it into thick pieces with the same thickness as the mold, and then press out the shape with the mold;

Step 19: deal with all the heart-shaped cake pieces;

Step 20: grease the mold in advance, and then pad with baking paper;

Step 21: use the same method to make the cake paste of chocolate pound cake. Preheat the oven 180 degrees. Then, lay about 1cm of cocoa cake paste on the bottom of the mold;

Step 22: put the carved heart-shaped cake into the mold, and the two ends must be closely attached to the mold;

Step 23: pour in the remaining cake paste;

Step 24: into the preheated oven, middle layer, up and down the fire, 170 degrees, bake 40 ~ 50 minutes. After baking, immediately out of the oven, the same shock about the mold, and then demould, cool and cut into pieces to eat.

Materials required:

Cream (a): 200g

Eggs (a): 2

Low gluten flour (a): 200g

Lemon (a): half

Light cream (b): 200g

Eggs (b): 2

Low gluten flour (b): 170g

Pure black cocoa powder (b): 30g

Fine granulated sugar (a): 70g

Homemade vanilla extract (a): 1 teaspoon

Fine granulated sugar (b): 90g

Rum (b): 1 teaspoon

Salt (b): a handful

Note: 1. The mold I used for the light cream pound cake here is longer than that for the chocolate pound cake. Because during the final baking, the heart-shaped cake must be very tight, so that when baking, the heart-shaped cake pieces will not run disorderly; 2. In this cake, because the method of egg pound cake is adopted, there is no need to add baking powder; 3. Compared with ordinary pound cake, the operation of egg pound cake is difficult. So, if you are a novice, you can change to the way you are used to. This is just an idea of modeling.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other