原味磅蛋糕, 改良配方不油腻超松软, 小小技巧不再水油分离 Extremely MOIST & SOFT Pound Cake/Butter Cake ❗ 萨姐的南腔北调

❤️ If you like this video, please LIKE 👍 and SHARE. Please SUBSCRIBE my channel and tap the bell if you don’t want missing out the new uploads. Thank you for your subscription. If you have your work share with us, please UPLOAD your work on my Facebook as above. ❤️ The pound cake has always given people the feeling of heavy oil and heavy sugar. This improved formula of pound cake has a rich buttery fragrance and a refreshing taste with soft and moist texture. To make a soft and moist pound cake, temperature is the key. All ingredients are best at room temperature, the butter is softened to between 18-20 degrees, and the temperature of the eggs is controlled between 25-30 degrees to prevent oil-water separation. ☘️INGREDIENTS Unsalted butter(soften) 150g Icing sugar 120g Salt 1.5g Egg 120g (3 small eggs, 50g/each) Cake flour 150g Baking powder 4g Cream 45g Vanilla extract 4g (Optional) Softened butter 8g (piping on top) Lemon zest ☘️** Preheat oven to 165C/330F ** Bake at 165C/330F for 50-55 mins Mold Size ： 17cm x 9cm x 7cm ---------------------------------------------------------------------------------------------- Lisa’s Kitchen Facebook :   / lisaskitchenette   Lisa’s Kitchen Ins :   / lisaskitchen_sydney   --------------------------------------------------------------------------------------------- ❤️如果您喜欢我的视频，请点赞👍并分享给您的朋友们。 并请订阅及按下小铃铛，收到最新更新的通知。 谢谢您的订阅和支持。 如果您想和我们分享您的作品，请上传照片到我的Facebook. ❤️ 今天制作的原味磅蛋糕，浓郁的黄油香味和绵密松软的蛋糕组织。要做出松软，湿润，口感清爽的磅蛋糕，温度是关键。所有材料最好室温，黄油软化至18-20度之间，鸡蛋的温度控制在25-30度之间能很好地防止油水分离现象发生。　 ＃磅蛋糕＃poundcake #buttercake #萨姐的南腔北调 🍞原料 ☘️无盐黄油(软化) 150克 糖粉 120克 盐 1.5克 鸡蛋液 120克（约3个小号鸡蛋, 每个50克） 低筋面粉150克 泡打粉 4克 奶油 45克 香草精 4克（可加） 软化黄油 8克（挤在表面） 柠檬屑 ☘️** 预热烤箱165C/330F ** 165C/330F烘烤50-55分钟 模具尺寸 ： 17cm x 9cm x 7cm ---------------------------------------------------------------------------------------------- 萨姐的南腔北调 FB :   / lisaskitchenette   萨姐的南腔北调 Ins :   / lisaskitchen_sydney   ----------------------------------------------------------------------------------------------