Cream pound cake

Cream pound cake

Introduction:

"Pound cake originated in England in the 18th century. It is the elder of cake industry. 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. This pound cake uses light cream instead of butter, which can speed up the consumption of light cream in Kaifeng at home, and halve the sugar content. It is full of milk flavor, delicious and healthy

Production steps:

Step 1: pour light cream into the bowl, add sugar, and beat until thick.

Step 2: add the egg and salt, continue to beat well.

Step 3: sift in the mixture of low flour and baking powder, and stir until there is no dry powder. At this point, preheat the oven to 170 degrees

Step 4: pour the batter into the six continuous mould, shake it on the table and smooth it. It's about six medium sizes.

Step 5: put the six molds into the oven, bake at 170 ℃ for 20 minutes, or the surface is yellowish.

Materials required:

Cream: 100g

Low powder: 100g

Egg: 1

White granulated sugar: 50g

Salt: 0.5g

Baking powder: 5g

Precautions: 1. It's hot in summer. It's suggested to keep the cake in the refrigerator. When eating, turn it in the microwave oven for 10-20 seconds and it will soften. 2. If you like soft cake, you can increase the amount of wet ingredients (such as eggs, cream). 3. Temperature and time are not absolute. Look at the yellow surface of the cake, insert a toothpick, and then take it out. If there is no wet batter, it means it has been baked.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor