Milk Tea Caramel Nut Pound Cake
Overview
The status of pound cake in the cake world is as basic, classic and veteran as vanilla ice cream in the ice cream world. Most people like to enjoy British afternoon tea with a cup of hot black tea or coffee and a piece of pound cake in the cold season, bathing in the warm winter sun. Milk Tea Caramel Nut Pound Cake, based on Yuko Kumagai's recipe, put the batter into a genuine Financier 6-piece mold, and made a mini pound cake. It's a small piece, so you don't have to worry about its high calories when eating it.
Tags
Ingredients
Steps
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Put the whipped cream in the microwave for 15 seconds. Pour the sugar A and water into a small milk pot. Boil over medium heat until it becomes caramel color, then turn off the heat. Then pour in the warm whipped cream and stir thoroughly to form a creamy caramel sauce.
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Cut the roasted nuts (pine nuts, pecans, almonds) into coarse particles, pour in the creamy caramel sauce, stir well and set aside.
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After softening the butter to room temperature, add the caster sugar.
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Whip the butter until it becomes voluminous and has clear texture. Add the room-temperature eggs to the butter in three batches, allowing the butter and egg liquid to fully blend each time. Finally add the milk and mix well.
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Sift low-gluten flour, baking powder, and milk tea into the butter paste.
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Stir evenly without any dry powder.
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Pour the batter into the mold, or put it into a piping bag and squeeze it into the mold. Gently shake out the big bubbles. Spread the nuts in the middle of the batter, arrange them in a row, and put it in the preheated oven at 175 degrees for about 25 minutes.
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Take off the film immediately after taking it out of the oven, wrap it in plastic wrap after cooling, and store it in the refrigerator.
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Best consumed after three days.
