(The amount is for reference only, please see the Tips before making, the following amount can be used to make an 18*8*6 cm long bar cake, ingredient B is used to brush the surface with sugar water) The recipe for the cake comes from the teacher Choi Yumi.In addition to the thickness and sweetness of the traditional pound cake, a large amount of dried fruit soaked in wine is added to the body of the cake, while, after baking in the oven, the homemade syrup is brushed with heat.These two steps both increase the flavor of the cake and improve the moisture and humidity of the cake.This pound cake is a typical dough-like cake, made by mixing sugar and oil, i.e. first mixing liquid and butter, then mixing dry powder-like materials.When I was making it, I converted it into an egg-shaped pound cake, mixing the egg yolk with the butter, separating the egg whites and spreading them separately, and finally mixing them.The advantages of this method are, firstly, that it avoids foaming, and secondly, it basically avoids the risk of oil and water separation, while the cake body is more loose, soft and dense.The steps of making the cake are quite detailed, and I hope that every friend can succeed.

WHAT YOU NEED

Ingredients

90 grams of whole egg juice
90 grams of low-fat flour
No aluminum foam powder 2 (I do not add) grams
120 grams of dried fruit (varieties of your choice)
120 grams of roasted walnuts
Fermented butter 90 g (or unsalted butter)
Salt 1 g (excluding original)
Lemon juice in moderation
Fine sugar 60 (originally 90 grams)
Clean water (B) 25 grams
Fine sugar (B) 15 g
Rum (B) 35 ml (I used homemade blueberry wine)

How TO MADE Dried cake

Steps 1 to 4

1. Prepare all the ingredients and sift the low-fat flour two to three times in advance;

2. The wine-stained fruit is dried in advance and placed on kitchen paper to absorb as much moisture as possible from the surface;

3. After softening the butter, it is first spread slightly with an egg beater, until the edges appear, the paste is smooth, then put half the amount of fine sugar and salt, and continue to spread at high speed;

4. Stir until the butter turns white, the paste is loose, and the pattern is clear (critical);

Steps 5 to 8

5. Separated egg yolks are added to the spread butter one by one, and the egg whites are placed in another clean, oil-free, water-free container;

6. The egg yolk and butter are stirred evenly, at which point the color of the butter paste becomes light yellow, the paste is smoother, and the edges are still fluffy;

7. Add the lemon juice and continue to stir evenly;

8. The butter and egg yolk are ready, covered with a lid or a preservative film, and put aside for backup;

Steps 9 to 12

9. Add a few drops of lemon juice to the egg whites, stir until thick, then add the other half of the fine sugar in turns, stir the egg whites until they are close to dry foaming, i.e. lift the egg batter, and the tip of the egg whites appears as a triangle, but the tip of the dry foaming is slightly larger;

10. At this point, the eggshell is turned upside down, and the juice doesn't come out.

11. Take one-third of the scrambled eggs and add them to the butter paste.

12. Mix the two evenly by slicing or pressing.

Steps 13 to 16

13. There may be some particles at this point, it doesn't matter;

14. Sift through 1/3 of the low-fat flour;

15. The cake paste is then sliced evenly with a razor blade, in a state somewhat similar to that of cooked salted duck eggs after being crushed;

16. Preheat the oven to 190 degrees.

Steps 17 to 20

17. "The mixture of egg whites, flour and butter egg yolks continues to be distributed in stages, and the state of the second mixture has become very smooth;"

18. The graph shows the state of the cake paste after mixing.

19. When the knife is lifted, the dough flows slowly like satin and has a very good luster.

20. Add the nuts and dried fruit and cut evenly with a scraper;

Steps 21 to 24

21. The mold is pre-coated with oil paper, the cake paste is poured into the mold, and the surface is scraped flat;

22. After preheating, the mold is put into the oven, heated up and down, middle and lower layers, 180 degrees, baked for 45 to 50 minutes.

23. When the middle is baked for 15 to 20 minutes, it can be removed with a knife smeared with butter and cut a knife in the middle of the cake.

24. During the baking process, sugar water is made for the surface of the brush: sugar and clear water are mixed, boiled and cooled, then rum is added and mixed.

25. After baking until the crack is also colored, take out the cake, tear the oil paper around it while it is hot, put it on the drying net, brush it with sugar water.

26. The sugar water should be brushed over and over again while it is hot, at the top and around, preferably all of it;

27. It is then dried on the web, naturally cooled, sealed, and stored in the refrigerator for the best taste after two weeks, and at least for more than two to three days.

28.

Handy cooking tips

　　1. The butter must be softened in place, press it down with your finger, and a cavity can easily appear.If the room temperature is very low, it can be softened in warm water, or with the help of microwave ovens and ovens, etc. 2. The butter must be sent to a fluffy white color, with a feathery lightness, and there must be no sugar particles in the butter; 3."The process of laying the egg yolk is basically the same as the process of making the cake; 4. the laying of the egg yolk, flour and butter paste should be mixed alternately, so that a large amount of foaming can be avoided, while the flour can also be better mixed evenly."If the room temperature is too low, and the coagulation of the butter egg yolk is very severe, it can be properly insulated back to room temperature and then mixed with the egg yolk; 5.It should be noted that the cake must be baked thoroughly, and the cracks must also be baked to the color, otherwise it is easy to shrink back after baking; 6.At first, the sugar is absorbed quickly, but then it slows down, which is normal.In addition, when brushing, pay attention to brushing the bottom part of the cake, otherwise the sugar water will only remain on the surface; 7.If not, it should be stored for at least two to three days before consumption, so that the various ingredients can be fully mixed, the butter and sugar water, and the aroma of the dried fruit can be better evaporated.This cake, if stored properly, won't spoil for a month.It can be heated to room temperature before consumption.8. After this experience of making a cake, I think that the method of making a pound cake with eggs is very good, and it's worth doing it again.In practice, the risk of oil and water separation is largely avoided.The finished cake body is moist and dense, and the entrance is loose and soft.