How to make scheming pound cake

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  1. Heart of Heart: First soften 80 grams of butter at room temperature, then beat the butter with an electric egg beater

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  2. Start to beat the butter, and slowly add 80 grams of fine sugar and whole egg liquid in small amounts and many times.After each addition of the whole egg liquid, Wait until the mixture is evenly mixed before continuing to pour in the egg liquid until evenly mixed

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  3. Beat well After butter, pour in 100 grams of low-gluten flour, sift and mix evenly

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  4.Join 4 grams of rum, appropriate amount of red velvet essence (adjusted to satisfaction) and 24 grams of lemon juice, stir evenly

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  5.Push the peach heart batter into the tin foil-covered mold, and smooth the surface slightly

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  6.Place in the preheated oven and bake at 180 degrees for 25 minutes

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  7.After taking it out of the oven, let it cool and use a heart-shaped mold to cut out the hearts.

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  8.Appearance: Continue to make the batter for the outside of the pound cake, and prepare the batter in the same way as the inner peach heart mold.Line the mold with oil paper and squeeze a portion of the batter into the mold

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  9.With the tip of the peach heart facing downwards, neatly code into the peach heart

• 10.Push some of the batter into the empty space on both sides of the peach heart

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  11.Pour in the rest of the original color batter and smooth the surface of the batter

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  12.Put in Preheat the oven to 200 degrees in advance, bake the upper and lower tubes at 180 degrees for 30 minutes