Description
The recipe for this is interesting because in its preparation is somewhat unusual method of mixing the dough, which is done literally in 10 minutes. Instead of the usual method where the butter and sugar together vzbivayte, and then dobavlyayut eggs, then flour and milk in this recipe uses what the English call "one Cup" or "fast method" (also known as"dump" cake). This means that you first combine all the dry ingredients and then the butter at room temperature and liquid ingredients are whipped in dough. This method reduces the formation of gluten in the flour with obtaining, thus, baking the soft, more tender consistency. I have to admit, this cake really turns out very soft and tender. Of course, you can make it through the usual method of cooking with great results, but it will be much longer. Most importantly, when using the "one bowl", it is necessary that all the ingredients were room temperature and just observed the duration and speed of whisking.
Ingredients
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Chicken egg
3 piece
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Milk
3 Tbsp
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Flour
150 g
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Sugar
150 g
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Salt
0.25 tsp
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Leavening agent
1 tsp
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Vanilla
0.25 tsp
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Butter
185 g
Cooking
Grease a baking dish with a size of 18X18 cm, the bottom of which is lined with baking paper.
With a whisk, lightly beat together eggs, milk and vanilla extract for one minute.
Fill the bowl for whisking the dry ingredients (flour, baking powder, salt, sugar and vanilla) and mix on low speed of mixer for 30 seconds.
Add the butter and half the egg white mixture.
Mix on low speed until dry ingredients are moistened, 30 seconds.
Increase speed of mixer to medium and beat for one minute.
Add half the remaining egg mixture and mix on medium speed for 30 seconds.
Pour the remaining egg mixture last and mix on medium speed for 30 seconds. All the dough is ready.
Put the dough into the prepared pan and smooth the surface with spatula or back of a spoon.
Bake in razogretoj to 180 degrees dhoke 55 minutes or until cake are Golden brown and toothpick inserted in center comes out clean. If the cake is heavily browned, cover it lightly oiled aluminum foil after about 30 minutes of baking.
The finished cake put in the form on a wire rack for cooling for about 10 minutes.
Spread in a pie baking dish and completely cool it on a lightly oiled grate.
"Pound" can be stored for several days at room temperature, one week in the refrigerator or frozen for two months.
Pies "Pound" was preparing another great-grandmothers, grandmothers and mothers contemporary English. The name "Pound" was given to them, because this pie the original recipe contained one pound of butter, one pound sugar, one pound eggs and one pound flour. Those pies that are baked today, in our days, have proportions different from the original, but they are still amazingly rich, moist, and buttery with a lovely Golden brown. Help yourself!
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