[Improved Dried Fruit Pound Cake]: A delicious taste worth waiting for

Overview

(Amounts are for reference only. Please read Tips before making. The following amounts can make a 18*8*6cm long cake. Ingredients B is sugar water for brushing the surface.) The cake recipe comes from teacher Rumi Kojima. In addition to the thickness and sweetness of the traditional pound cake, this cake has a large amount of wine-soaked dried fruits added to the cake body. At the same time, after baking, it is brushed with homemade syrup while it is hot. These two steps not only increase the flavor of the cake, but also improve the moistness and moisture retention of the cake. Teacher Rumi Kojima's pound cake is a typical batter cake. The production method is the sugar-oil mixing method, that is, first mix liquid and whipped butter, and then mix dry powder ingredients. When I was making it, I changed the method of making egg-style pound cake, that is, mix the egg yolks with the whipped butter, separate the egg whites and beat them separately, and finally mix them in batches. The advantages of this method are that firstly, baking powder can be omitted, and secondly, the risk of oil-water separation is basically avoided, and the cake body is softer and denser. The steps for making the cake are quite detailed. I hope everyone can succeed~

Tags

• baking
• cake
• aluminum-free baking powder
• clear water (b)
• cultured butter
• fine sugar (b)
• low gluten flour
• roasted nuts
• rum (b)
• vanilla wine soaked dried fruits
• whole egg liquid
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and sift the low-gluten flour 2 to 3 times in advance;

   

2. 2 Take out the wine-stained dried fruits in advance and place them on kitchen paper to absorb as much surface moisture as possible;

   

3. 3 After the butter is softened, use a whisk to beat it slightly until edges appear and the paste is smooth. Then add half the amount of fine sugar and salt and continue to beat at high speed;

   

4. 4 Keep beating until the butter turns white, the paste is fluffy, and the texture is clear (key);

   

5. 5 Add the separated egg yolks one by one to the whipped butter, and put the egg whites into another clean, oil-free and water-free container;

   

6. 6 Beat the egg yolks and butter evenly. At this time, the color of the butter paste will turn into light yellow, and the paste will be smoother, still fluffy and angular;

   

7. 7 Add lemon juice and continue to beat evenly;

   

8. 8 The butter and egg yolk paste is ready, cover it with a lid or plastic wrap, and set it aside for later use;

   

9. 9 Add a few drops of lemon juice to the egg whites and beat until rough foam, then add the other half of the fine sugar in batches, beat the egg whites until they are close to dry foaming state, that is, lift the egg beater, triangular peaks will appear on the whisk head, but the peaks are slightly larger than dry foaming;

   

10. 10 At this time, if you turn the egg beater upside down, the egg liquid will not flow out;

    

11. 11 Take 1/3 of the beaten egg white and add it to the egg yolk butter paste;

    

12. 12 Use cutting or pressing method to mix the two evenly. There may be some particles appearing at this time, it doesn’t matter;

    

13. 13 Sift in 1/3 of the low-gluten flour;

    

14. 14 Use a spatula to cut and mix evenly. The cake batter at this time is somewhat similar to the state of cooked salted duck eggs after being flattened;

    

15. 15 Preheat the oven to 190 degrees in advance. Continue to mix the beaten egg whites, flour and butter yolk paste in batches. The picture shows the state after the second mixing, which has become very smooth;

    

16. 16 The picture shows the state of the cake batter after mixing. Lift the scraper and the batter will flow down slowly like satin, with a very good gloss;

    

17. 17 Add nuts and dried fruits, cut with a spatula and mix evenly;

    

18. 18 Place parchment paper in the mold in advance, pour the cake batter into the mold, and scrape the surface flat;

    

19. 19 After preheating is completed, put the mold into the oven, set the upper and lower heat, middle and lower layers, 180 degrees, and bake for 45 to 50 minutes. When baking for 15 to 20 minutes, take it out and use a knife dipped in butter to make a cut in the middle of the cake. During the baking process, make sugar water for brushing the surface: mix sugar and water, boil and cool, then add rum and mix well;

    

20. 20 Bake until the cracks are also colored, take out the cake, tear off the surrounding oil paper while it is hot, place it on a drying net, and brush with sugar water. The sugar water should be brushed over and over again while it is hot, including the top and surrounding areas. It is best to brush all the sugar water;

    

21. 21 Then put it on the drying net, cool it naturally, seal it and store it in the refrigerator. The flavor will be best after 2 weeks, and it should be stored for at least 2 to 3 days.