material
Mold size: * length 16cm* width 7cm* height 7cm.
90 grams of low-gluten flour.
90 grams of whole eggs
90 grams of butter
70 grams of fine sugar.
Baking powder 1g
Blueberries 100g
Lemon dander, a whole lemon
30 grams of white chocolate
How to make blueberry lemon pound cake
Preparatory work:
* Soften butter in advance.
* Cut the baking paper and put it into the mold. Cutting method: wrap the periphery of the mold with baking paper, fold out the impressions of length, width and height, cut out the height, and then cut four knives at the connecting line of the four corners.
* Wash blueberries and drain the surface moisture.
Wash and dry the lemon peel. Take 2/3 of the white part, cut it into pieces and mix it with fine sugar. The rest 1/3 is cut into thin strips, wrapped with plastic wrap and put in the refrigerator for later use.
The butter softens in advance, so that it can be printed easily with your fingers.
Pour the fine sugar into the butter and grind it with a rubber scraper until there are no particles.
Use electric egg beater to make a big circle along the basin wall, and beat the butter at high speed for 3 minutes until it turns white and light.
Add the beaten egg mixture. Add it in 3-4 times, and then add it to the next time after it is evenly distributed at high speed with an electric blower.
The mixture of egg liquid and butter paste is fluffy and light, because the volume will double when a lot of air is wrapped. If the oil-water separation is caused by careless over-delivery, put another pot into ice water, sit in the milk paste pot for a while, let the milk paste harden slightly after cooling, and then send it back to the fluffy cream state.
Pour in the sifted low-gluten flour and baking powder.
Stir the batter with a rubber spatula. Mixing method: cut in from any point on the upper right, and the scraper will copy the whole basin bottom to any point on the opposite side in a straight line. For example: 1 point direction cuts in and reaches 7 o'clock direction; Cut in at two o'clock and arrive at eight o'clock. Every two scraping, throw the batter on the scraper back into the basin; Every time you stir the batter, turn the basin 45 degrees counterclockwise with your left hand. Continue mixing for 6-8 minutes. Until the batter becomes fine and shiny.
The batter is like this.
Pour in washed and dried blueberries and turn them over two or three times.
Put the cut baking paper into the mold and pour in the batter. Shape with a rubber scraper: the surface of the batter is concave and the four corners are convex. This shape is more conducive to the expansion of pound cakes. Push the oven. 180 bake for 35-40 minutes. Until the top is split and colored. Insert the toothpick into the center of the cake to see if there is sticky cake paste on the toothpick. If not, it's baking. If yes, extend the baking time until the inside is completely cooked.
Let the cake cool after baking. White chocolate is melted with hot water at 50℃ and poured on the cake. Put it in the refrigerator to solidify the chocolate surface, then take it out and sprinkle the remaining lemon peel for decoration.