Where can I learn English pound cake? How do you make an English pound cake? Where can I learn?

You can choose a vocational (you can apply for a college degree in school) to study in a culinary technician school The school not only teaches cooking skills Teaching the production methods of various cuisines, honing the basic skills of pastry, it is usually practical teaching, and it will also teach a lot of hotel management experience After graduation, it will also recommend employment You can learn Chinese food, Western food, and pastry majors Choose these industries with a high employment rate

1.Students who graduate from the culinary major are generally taught in a combination of theory and practice in school, and the practical operation is greater than the theory, and the hands-on practical ability in the school has been improved, which is more suitable for the development of society.

2.With the rapid development of the catering industry, the demand for culinary talents is increasing day by day, and the supply exceeds the demand.

3.People's concepts and awareness have been further improved, and they have paid attention to nutrition in terms of diet.

4.Everyone needs pastry, they don't go anywhere, people always have to eat, so you don't have to worry about losing your job.

When choosing a baking school, you need to pay attention to the following:

First: the school's faculty must look at whether the school is formal and how the faculty is.

Second: the school's teaching tools, baking technology is based on tools and machines to achieve, mastering high-quality baking can help us in our studies and later work careers.

Third: learn the actual operation, baking is a technology that requires hands-on, and the proportion of practical operation is better.

There are many places to study in Guangzhou, so you need to find a bigger school to study.

Guaranteed to have this cake to learn.

The pound cake is mainly about the mixing of oil eggs, don't separate the oil and water! And, of course, it has to be baked!

When choosing a school, it is best to conduct a field trip to see the school environment, facilities and equipment, and the level of teachers. To learn technology, the school's hardware facilities must be excellent, only when there are more operations, practice makes perfect, and natural technology can be learned. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up.

If you only talk about theoretical knowledge every day, you won't learn anything, the best thing is to combine practice and theory, and you can know more about it yourself.

This cake can be learned by most training schools that learn pastry, and you can go to your local school to see it.

Ingredients: 100g butter; cake flour 90g; Icing sugar 35g; Baking powder 2g; 2 eggs; Black Tea 6g; Caster sugar 15g

Steps. Preparation of English pound cake 1

1. Take the eggs out of the refrigerator and let them dry to room temperature, and the butter will soften at room temperature.

English pound cake recipe 2

2. Whip the butter: Add the butter to the powdered sugar and stir well, then add the egg mixture (add it five times, each time it is added and stirred until it is completely integrated, and then add it twice) and beat until the volume is swollen and white.

Preparation of English pound cake 3

3. Grinding tea into powder: Add an appropriate amount of low powder to the tea and grind it into powder (because there are too few tea leaves, so add flour to grind together) If you use black tea powder, please ignore this step.

English pound cake recipe 4

4. Put the beaten black tea powder back to the low powder, and add baking powder (the above is a mixed powder).

English pound cake recipe 5

5. Sift the mixed powder into the whipped butter, stir evenly, put it into a piping bag, and squeeze it into the mold Preheat the oven at 170° in advance and bake it for 40 Boil sugar water: 15g caster sugar and 40g of water (the cake with sugar water tastes better and increases the wetness) When baking for 20 minutes, take out the sugar water, then put it back in the oven and bake for another 20 minutes.

Preparation of English pound cake 6

6. The baked black tea pound cake is full of aroma, strong tea fragrance, wrapped in plastic wrap, put in the refrigerator and refrigerated overnight, and the pound cake tastes better after returning oil!

It is recommended to go to the Forest Hotel to have a look, I hope it can help you.

Ingredients for English baklava pound cake.

Unsalted butter 100g caster sugar 87g whole egg 100g low-gluten flour 90g corn flour Milk powder 10g baking powder 2g salt Milk 25g Nuts Appropriate amount.

Steps to prepare English baklaline pound cake.

Save the practice to your phone.

Step 1space

To prepare plain milk shredded toast Step 1

I added dried cranberries and grapes to my liking, and the dried fruits should be soaked in rum for 10---20 minutes, so that the dried fruits will be fragrant and roasted to be delicious! No rum can be substituted with brandy or red wine.

Step 2space

To prepare plain milk shredded toast Step 1

I also added walnuts and melon seeds The oven is on the heat 180, the fire is 150, and the oven is baked for five minutes The oven is not preheated, and it is directly put in to bake The time depends on the situation When you smell the fragrance, you can take it out Be sure to look at it, don't burn it, otherwise it will be bitter!

Step 3space

To prepare plain milk shredded toast Step 1

After the butter is softened in place, add caster sugar and beat until the color turns white and the volume is fluffy The butter should be beaten in place, but novices should not be afraid to beat enough or overdo it, play boldly and confidently

Step 4space

To prepare plain milk shredded toast Step 1

After beating, be sure to add a small amount of egg liquid many times You can't add it at one time Each time you add the egg liquid, you can only add the next egg after beating it evenly to prevent oil and water separation!

Step 5space

To prepare plain milk shredded toast Step 1

At this time, the oven 180 170 is preheated, and after the whipping is done, all the ingredients are sifted in, and mixed with a spatula from two o'clock to eight o'clock, almost like mixing chiffon cake batter.

Step 6space

To prepare plain milk shredded toast Step 1

After the powder is well mixed, add the milk and mix well with a spatula.

Step 7space

To prepare plain milk shredded toast Step 1

When all of the mixtures are combined, the batter is smooth and delicate

Step 8space

To prepare plain milk shredded toast Step 1

Drain the wine-soaked dried fruits and add the walnuts and melon seeds.

Step 9space

To prepare plain milk shredded toast Step 1

Mix well in Step 10

To prepare the Pure Milk Pulled Toast Step 1

Pour in a clean, oil-free and water-free mold, I didn't use a mold specifically for pound cakes, and if I didn't have it, I would change it to another mold instead

Step 11space

To prepare plain milk shredded toast Step 1

Bake for a total of 40-45 minutes (the temperature and time depend on the temper of your own oven), and when you bake for about 20 minutes, the surface is firm, and you can use a toothpick to make a slit in the middle for a better crack

Step 12space

To prepare plain milk shredded toast Step 1

After baking, it is cooled and demolded, and it can be sealed and refrigerated for three days, so that it will taste better! It is said that the pound cake needs to be stored in the refrigerator for three days before the flavor is at its best! If you keep it properly, you can put it in the refrigerator for 20 days, if you can't wait to cool it down like me, slice it and eat it immediately Haha! Delicious!

Ingredients: 226g unsalted cream, 1 2 tsp whole egg, 3 egg yolks, 200 g cake flour, 150 g sugar, vanilla extract 2 tsp

Method: Place the eggs and cream at room temperature (about 15-20 minutes), measure the other ingredients, and set aside for later use. (Remember to preheat the oven to 325F (160C) Pot A - Cream + 1 2tsp Salt Bowl B - Beat the egg yolk + whole egg + vanilla extract slightly and set aside.)

A pot - put the cream and 1 2 tsp of salt in a basin and beat on high speed (3-4 minutes).

Add the sugar to the cream paste in four parts (1 minute in total) and mix well with an automatic mixer on medium speed, then beat on high speed until fluffy and soft (about 10 minutes).

Add the egg mixture to the cream paste in three portions (about one and a half minutes) and mix well at medium speed, then beat on high speed for another 5-7 minutes.

Sift the flour three times and add it to the batter and mix well with a spatula (mix the batter from the middle to the bottom).

Pour the batter into the mold until it is 8 minutes full, tap the table top to let the air run up, and spread the batter evenly in the container, then leave it in the oven at 325F (160C) for 50 minutes.

Whole eggs without baking powder).

How to make a four-pound cake at home, I think you have to look at his online production process, and what materials, what proportions, and what things are used to take the exam.

You can use the oven, eggs, milk, butter which is a must.

How do you make English pound cake at home? We need to have professional skills to be able to make English pound cakes at home.

When making noodles at home, you can first add flour, add a little egg, add a little cream, and bake it in the oven for 15 to 20 minutes.

English pound cake.

Pound cake, a type of base cake. Taiwan calls it a heavy cream cake or pudding cake. The internal structure of the pound cake is solid and delicate, rich and creamy, and the taste is moist.

The position of pound cake in the cake world is like vanilla ice cream in the ice cream world, the foundation of the basics, the classics of the classics, and the veterans of the veterans.

Pound cake is a heavy oil cake, high in calories, suitable for a small amount of food, is a very classic baking dish, with cream jam or black tea coffee, it is also very suitable for afternoon tea!

Ingredients: 100g

Caster sugar: 87g

cake flour 90g;

Cornstarch: Milk powder: 10g

Baking powder 2g;

Milk: 25g

Eggs: 100g

Salt: Step Butter softened at room temperature, add sugar and beat until whitish and fluffy.

Add the egg mixture three times, stirring each time until the egg mixture melts into the butter, then add the next egg mixture and milk to stir well.

Add sifted cake flour, cornstarch, baking powder, milk powder, and salt, manually stir evenly, and the bottom of the mold is cushioned with a piece of baking paper to prevent the bottom from sticking, then pour the batter into the mold, smooth it with a spatula and put it into the Kantar steam oven, choose to bake up and down or the rear hot air mode at 170 degrees for 20 minutes, take it out with a knife, draw a hole in the middle, continue to bake at 170 degrees for 25 minutes, remove the mold, and slice it after cooling.