The Old Flavor Women Cant Miss in Winter

Published Jun 26, 2022 at 20:00pm ET

Another classic pound cake shows how much I love pound cake. Its an ancient flavor that women cant miss in winter. This pound cake, due to the addition of jujube and brown sugar, is a bit like the jujube mud cake eaten in childhood. It has a full early taste, but the taste level is more abundant. You must not miss the jujube mud control, or you really lose your mouth [jujube mud and brown sugar pound cake] the early flavor that women can not miss in winter. As for nutrition, jujube plus brown sugar, I wont say much about the benefits, you all know, anyway, all kinds of good choke. Although it is a cake exclusively for women, it is suitable for all ages and men to enjoy it. After all, good health and good looks are the ancient flavor that all people want [jujube mud brown sugar pound cake] winter women can not miss. Although pound cake is heavy oil, sugar and calorie, it is rich in nutrition and taste, which has always fascinated me. This kind of cake is very touching, a little like the date mud cake that my mother often bought me when I was a child. It tastes very early. Thick butter fragrance and mellow jujube mud, brown sugar blend, but just right, can eat pound cake plump, but thick taste, and can not feel the sweetness of butter, the feeling of the entrance is indescribable, jujube mud controllers are worth a try.

Food Material List

1 President Butter 100g
2 Brown sugar 70g
3 Egg 2
4 Jujube paste 80g
5 Low powder 125g
6 Imported aluminium-free baking powder 12 spoons

Operational steps

1 Material is ready.
2 Soak jujube in water for 3-5 hours.
3 After washing, put it in a boiling pot and pour in a proper amount of water.
4 Cover the lid and boil over high heat. Reduce the heat and boil softly.
5 Drain out the drainage water.
6 Remove the jujube peel and core.
7 Then the machine is beaten into mud.
8 After softening butter at room temperature (not easy to soften in winter, can be assisted by a hairdryer), whisk it at a low speed with an electric beater until it is slightly white, slightly larger and feathery.
9 Add brown sugar three times.
10 As for hair loss, the volume becomes larger and the color becomes lighter (it takes longer, about 5 minutes).
11 After the eggs are dispersed, they are added more than five times and beaten in warm water.
12 Every time it is fully absorbed, then add the next time, it will be completely fluffy and bulky (this part cant be impatient, it can be slowly sent to full fusion, and it will be easy to separate oil from water when it is beaten through warm water, but dont worry, just add starch to mix evenly).
13 Add the cooled jujube paste.
14 Use electric beater to beat eggs evenly at low speed.
15 Starch and baking powder are mixed, sifted once in advance, and then sifted into the batter.
16 Use a rubber scraper to mix evenly (bottom up, dont mix in circles). The batter must be mixed until it is glossy (batter for pound cake needs to be completely stirred until it is glossy, so that the batter will be stiffened, and the baked pound cake will easily expand, showing a soft, dense and humid taste).
17 Put the batter into the mould separately.
18 Preheat the oven with 170 heat. Place the mould on the baking net and bake for about 40 minutes. In about 10 minutes, the surface of the baked cake will be scratched together after the knife is dipped in water, so that the baked cake will be more soft.
19 Its golden on the surface (the bamboo stick is inserted into the cake and taken out without sticking, so its completely ripe).
20 When the cake is baked and cooled, it should be wrapped with plastic film and stored in the box at room temperature to avoid losing moisture in the air. After overnight storage, the cake will be oiled and the organization will be wetter and the taste will be better.

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