The pound cake has a relatively smooth texture and is a very traditional European cake, perfect to accompany the coffee and enjoy it as an afternoon tea! The pound cake is suitable for cutting into thin slices, the taste is the best at room temperature, I personally like the fruity cake, so I added pineapple jam and coconut paste, under the combination of these two ingredients, the cake flavor is even richer, very worth trying the recipe Oh!
<h1 class="pgc-h-arrow-right" data-track="2" >--- --- of Preparation Materials</h1>
2 eggs (about 120 g) Queen Low Flour 110 g Shredded Coconut 30 g Caster Sugar 60 g Butter 110 g Bromeliad Jam 70 g Baking Powder 3 g Pineapple Jam Appropriate Amount of Noodles With a suitable amount of coconut paste
<h1 class="pgc-h-arrow-right" data-track="34" >--- --- of "Production Method"</h1>
1: Prepare the required ingredients in advance
2) Soften the butter at room temperature, add all the caster sugar and stir at high speed until fluffy feathery
3) Add the eggs in 2 divided doses, stir thoroughly
4) Add pineapple jam and stir well
5) Add the powder to the sifted powder 2-3 times (low flour + baking powder), mix well thoroughly
6) Add the minced coconut and mix well
7) Stir the cake batter completely
8: Pour into a mold covered with oil paper
9) Bake at 160 degrees Celsius on low heat for 45 minutes
10) Baked cake is stripped from the mold and cooled at room temperature
11) Top of cake with pineapple jam
12: Sprinkle the top with minced coconut for decoration
<h1 class="pgc-h-arrow-right" data-track="35" >--- --- Tips</h1>
1: To make a pound cake, you need to remove the butter from the refrigerator in advance, soften at room temperature, and then beat it
2: Baking powder is best not to omit, the choice of aluminum-free baking powder is very safe
3: Make pound cake eggs choose room temperature, do not use refrigerated, egg temperature is too low, easy to cause the phenomenon of oil and water separation
4: The cake is sealed and stored, and it is okay to eat it within 1 week
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