[Recipe] Cassic Pound Cake 经典磅蛋糕

[ Recipe ] Classic Pound Cake

Ingredients：

• 230g     unsalted butter, cool
• 3     large egg plus
• 3     large yolks
• 2  teaspoon     vanilla extract
• 200g     cake flour
• 1/2 teaspoon     salt
• 245g     sugar

Methods:

1. Cut the butter into 1cm cubes and place in the bowl of a stand mixer; let stand at room temperature 20 to 30 minutes to soften slightly.
2. Using a fork, beat the eggs, yolks and vanilla in a cup untill combined.
3. Preheat oven to 170 degrees celcius and adjust the oven rack to middle position.
4. Grease and flour the 9 by 5- inch loaf pan.
5. Beat the butter and salt in medium high speed to smooth, shiny and creamy, about 2 to 3 minutes.
6. Reduce the speed to medium; with the mixer running ,gradually pour in sugar. Once all the sugar is added, increase the speed to medium high and beat untill the mixture is fluffy and almost white in colour, about 5 to 8 minutes.
7. Add the egg mixture at medium speed , beat at medium-high speed untill fluffy, 3 to 4 minutes. Scrape the bottom and sides of bowl using a rubber spatula for a final stir.
8. Sift the flour over the butter-egg mixture in 3 additions. After each addition, fold gently with a rubber spatula untill combined．
9. Transfer the batter to the prepared loaf pan and smooth the surface with a rubber spatula.
10. Bake untill golden brown and a wooden skewer inserted into the center of the center comes out clean, about 70 to 80 minutes.
11. Cool the cake in the pan for 15 minutes and remove the cake from the pan , cool on the wire rack for 2 hours. Ready to serve.

                                                                                                                                                                        

［食谱］经典磅蛋糕

材料：

• 230g ------------  无盐牛油，微冷
• 1/2小匙---------  盐
• 245g------------- 糖
• 3 颗 ------------ 鸡蛋 (大)
• 3 颗 ------------ 蛋黄（大）
• 2小匙 ---------- 香草精
• 200g ------------ 低筋面粉

做法：

1. 把无盐牛油切成１ｃｍ的小块，放置于室温约２０至３０分钟。
2. 把鸡蛋，蛋黄和香草精放于容器内，用叉子轻拌混合。
3. 预热烤箱至１７０度，烤架置于烤箱中间的位置。
4. 用牛油抹均９＊５寸长形模，再撒上一层薄面粉。
5. 中高速搅拌牛油和盐至顺滑，浓稠有光泽，约2至３分钟。
6. 减中速，慢慢加入糖。加入糖后，增中高速搅拌至蓬松且呈乳白色，约５至８分钟。
7. 加入鸡蛋混合体，用中速搅拌至蓬松，约３至４分钟。用橡皮刮刀把边缘和底部的面糊搅拌均匀。
8. 分三次筛入面粉，每次筛入面粉后用橡皮刮刀把面糊搅拌均匀。
9. 把面糊倒入烤模，用刮刀抹平顶部。
10. 把烤模放进预热了的烤箱。烘烤途中尽量不要打开烤箱门，直到蛋糕烤到金黄色和牙签穿刺不粘即可出炉，约７０至80分钟。（请视个人烤箱和模具自行调整烘烤所需时间）
11. 让蛋糕在烤模冷却15分钟，然后移至冷却架，让蛋糕完全冷却，约2小时。即成！