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Hello, everyone.
Today I make sour cream pound cake.
Sour cream is often needed for baking.
If you want to buy sour cream at the supermarket, the smallest capacity is 450g...
The shelf life is pretty short, so the leftover sour cream is difficult to use up.
Then try this recipe!
The shape, flavor, and texture are fo great :)
I've tested a lot of different recipes and this is the result of that effort.
▶Ingredients (length*width*height 15.5*7.5*6.5cm)
60g unsalted butter
85 g sugar
1 g salt
60 g eggs
100g cake flour (you can also use AP flour instead)
3g baking powder
90g sour cream
3g vanilla extract
1) Lightly beat the butter at room temperature. (Recommended 18 to 20 degrees Celcius)
2) Add sugar and salt and whip until the color becomes bright and the volume increases by 1.5 times.
3) Add the eggs and vanilla extract at room temperature several times while whisking to make the batter well emulsified like cream without separating.
*If the batter looks separated, add a little bit of the flour that you measured and mix it until it looks smooth. Then continue to add eggs.
4) Add the sifted flour and baking powder and mix lightly with a spatula.
5) Add room temperature sour cream and mix.
6) Bake in a preheated oven at 170 degrees Celcius(338 F) for about 40 minutes. (Using the Wizwell Enhanced Oven/Up and Down heating function)
* Convection oven: 160 degrees Celcius(320 F) for 40 minutes
* Baking time and temperature may vary depending on oven performance.
* To check if it is fully cooked, look at the crack in the middle and take it out from the oven when it feels dry.
7) When the pound is hot, take it out of the mold and cool it on a cooling rack.
* When completely cooled, wrap it in plastic and leave it for a day to make it moister and enjoy it more deliciously.
* After sealing, it can be stored in a cool and dry place for about 5 days. If you want to keep it longer, slice it into pieces, wrap it individually, and then freeze it. (can be stored up to 3 weeks in the freezer)
instagram: / jadore________
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