Extremely MOIST & SOFT Pound Cake/Butter Cake ｜原味磅蛋糕, 不油腻超松软，小小技巧不再水油分离 ｜Lisa's Kitchen
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- เผยแพร่เมื่อ 5 ต.ค. 2024
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The pound cake has always given people the feeling of heavy oil and heavy sugar. This improved formula of pound cake has a rich buttery fragrance and a refreshing taste with soft and moist texture. To make a soft and moist pound cake, temperature is the key. All ingredients are best at room temperature, the butter is softened to between 18-20 degrees, and the temperature of the eggs is controlled between 25-30 degrees to prevent oil-water separation.
☘️INGREDIENTS
Unsalted butter(soften) 150g
Icing sugar 120g
Salt 1.5g
Egg 120g (3 small eggs, 50g/each)
Cake flour 150g
Baking powder 4g
Cream 45g
Vanilla extract 4g (Optional)
Softened butter 8g (piping on top)
Lemon zest
☘️** Preheat oven to 165C/330F
** Bake at 165C/330F for 50-55 mins
Mold Size ： 17cm x 9cm x 7cm
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今天制作的原味磅蛋糕，浓郁的黄油香味和绵密松软的蛋糕组织。要做出松软，湿润，口感清爽的磅蛋糕，温度是关键。所有材料最好室温，黄油软化至18-20度之间，鸡蛋的温度控制在25-30度之间能很好地防止油水分离现象发生。
＃磅蛋糕＃poundcake #buttercake #萨姐的南腔北调
🍞原料
☘️无盐黄油(软化) 150克
糖粉 120克
盐 1.5克
鸡蛋液 120克（约3个小号鸡蛋, 每个50克）
低筋面粉150克
泡打粉 4克
奶油 45克
香草精 4克（可加）
软化黄油 8克（挤在表面）
柠檬屑
☘️** 预热烤箱165C/330F
** 165C/330F烘烤50-55分钟
模具尺寸 ： 17cm x 9cm x 7cm
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萨姐的南腔北调 FB : / lisaskitchenette
萨姐的南腔北调 Ins : / lisaskitchen_sydney
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