A pound cake with a strong coffee flavor, cheese, moist vinegar flavor, and sweet cherry sugar cream, and the grandmother was delighted to receive the gift!

WHAT YOU NEED

Ingredients

Cake dough: in moderation
240 grams of low-fat flour
4 grams of flour
2 grams of salt
20 grams of instant coffee powder
10 grams of sugar-free cocoa powder
5 ml of herbs
Butter (softened at room temperature) 200 grams
Eggs (room temperature) 200 grams
Cheese paste: in moderation
200 grams of cheese
30 grams of flour
45 grams of egg juice
Cherry syrup: in moderation
30 grams of cherry juice
50 grams of flour
Decoration: moderate
A little bit of joy.

How TO MADE Coffee Cheese Spiral Cake - a love cake for your mother

Steps 1 to 4

1. To prevent the mold from falling off easily, the mold is coated with a thin layer of butter and stored in the refrigerator.

2. After refrigeration, the thin flour is sifted once to extract the excess flour for backup.

3. Low-fat flour, ground flour, salted coffee flour, and cocoa flour are sifted twice for backup.

4. First, make the cheese paste: the cream cheese is softened at room temperature, the sugar powder is stirred until smooth.

Steps 5 to 8

5. Add the eggs to the mixture, stir until smooth, and refrigerate for storage.

6. (After refrigeration, the cheese paste becomes thicker and easier to swirl.)

7. Preheat the oven to 160 degrees.

8. The butter, which has been softened sufficiently at room temperature, is mixed evenly with half of the fine sugar and the remaining sugar is added until the butter is fluffy and white.

Steps 9 to 12

9. Making the butter paste contain air is the key to baking a soft pound cake!

10. Add the egg juice at room temperature to the butter four or five times, stirring it thoroughly each time, and then continue adding the egg juice.

11. Stir at low speed with a mixer until the butter paste is smooth and shiny.

12. The reason why butter and eggs cannot be stirred smoothly is usually because the butter is not sufficiently softened at room temperature, or the eggs are not at normal temperature, which can cause the butter and water to separate.

Steps 13 to 16

13. The sifted flour is poured into a paste of butter, stirred upwards from the bottom of the bowl with a scraper, turning the bowl as you stir, adding vanilla extract when stirring.

14. Do not over-shake, mix the flour and butter evenly.

15. The mold is poured into 1/2 dough, and after light shaking, a circle of grooves is dug with a sieve or scraper.

16. Use a spoon to fill the groove with freshly chilled cheese.

17. Cover with leftover dough, cheese paste, and scrape the surface with a scraper.

18. Don't shake the mold anymore, just put it in the oven 160 degrees 50 to 60 minutes.

19. I used an 8-inch mold, and if I made a 6-inch or smaller one, it would take less time, and the toothpick would be inserted without the sticky, wet, sticky dough.

20. Since the oven temperature varies from person to person, please adjust the temperature and time according to your circumstances.

21. Remove the mold from the oven, cool for 10 minutes, and then wrap it in a protective film.

22. Leave it for 1-2 days to make your mouth feel better and moister.

23. No need to refrigerate.

24. Before eating, 30 g of cherry juice (filtered fruit pulp) and about 50 g of sugar powder are mixed into a thick syrup, sprinkled on the surface of the cake, and sprinkled on the surface of the cake.

25. You can also use other flavors of syrup.

26.

Handy cooking tips

　　A few keys to note: 1. the butter egg paste should be fluffy and smooth, the eggs and butter at room temperature should prevent the separation of water and oil, the egg juice should be added to the butter in stages, stirring at low speed.2. The first time you make cheese paste, it's easy to run out, it's okay, it tastes good.Using the entry method mentioned above can greatly increase the success rate of the spiral cake.3-pound cakes are easily baked unripe, and must be checked with a toothpick before cooking.