Almond butter pound cake



Materials:

500 grams flour
Almond powder 50 grams
500 grams of butter
500 grams of powdered sugar
500 grams of whole egg
Baking powder 10 grams
Milk 40 grams
5 grams of salt
1 lemon
100 grams almond slices

Practice:

 1. eggs into the bowl stir powder; butter softened at room temperature for an alternate place.
 2. Place the flour, almond flour, sugar, baking powder, sift together.
 3. grinder mill under the green part of the lemon rind, and then cut the whole pieces of lemon to squeeze lemon juice aside.
 4. Place the sifted flour good material, salt, milk and stir together the softened butter into a bowl, slowly whisk in the cream and beat until completely absorbed, when the batter texture color becomes whiter and more expansion lax, 3 to 4 times continue to be added to whole egg slow stirring, stirring every need until the egg is completely absorbed before adding the egg again.
 5. When the egg is completely join and continue to slowly stir until the batter was more moist texture smooth and delicate state, and then sequentially added to the end of the practice of lemon peel and lemon juice 3 and continue to stir until the batter slowly more colors pound cake batter is finished when white.
 6 in the batter poured into a pan to about 6 to 7 minutes full, even after the surface sprinkled with almond slices into the preheated oven, over 180 ℃ under fire were baked for about 40 minutes after stripping to remove.

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