How to make mocha pound cake
Hello everyone :)
Today, I will introduce a mocha pound cake using meringue.
It's a basic butter cake texture + more soft
Prepare walnuts and chocolate chips
The roasted walnuts taste much better for baking
So, I made a video of 'How to make roasted walnuts' a while ago
If you need, please refer to the 'card' above
Instant coffee
You can use it in the range of 1~2Tbsp depending on your taste
I used 2Tbsp
The particle size varies depending on the coffee.
(For reference, mine has large particles)
Mix evenly with warm milk
And, mix vanilla extract or (rum)
Now I'm going to preheat the oven
Preheat oven to 170℃ / 338℉
Seperate 2 cold eggs into yolks and whites
I'm going to make meringue with egg whites
Start making meringue
When it becomes a detergent foam, add 1/3 of sugar and mix
Today, this type of meringue is not difficult to make, and it is not very sensitive.
When it is white as it is now, add 1/3 of sugar again and mix
Mixing again at high speed
When there are traces of the whipping blade as it is now, and when the meringue falls off, you can see the trace
Add all the remaining sugar and mix
From this point, mix for 1 min with 5 speed(high speed)
After mixing for 1 min, if you check it, it will be quite hard
If you check
The horns will be curved like this.
The speed is reduced to 40 seconds in the 3speed(medium) and 40 seconds in the 2speed(low)
And, you could see hard meringue
It's okay to be sharper than this
Since it will mix in a hard butter dough, the meringue should be hard
The mixer does not need to be cleaned
You can use it, when mixing butter :)
I'll inject air into the butter
But the condition of butter is really important
When you press it with your hand, it should be little bit soft
It ’s because if it ’s too soft or cold, it's not good for putting air into
Add the sugar and salt
After mixing to some extent, I'll mix it up at high speed
Mix for a total of 5 minutes
The yellow color of the butter will become whiter and bulky
That's proof that air is put in butter
If you do, the middle is white, but the edges will still be yellow.
Scrape thoroughly, it's good to mix evenly
I'll keep mixing at high speed again
If you mix like this softly and surely, a lot of air is injected,
This makes it a delicious cake
* Conversely, if the air is not surely injected? It becomes a hard cake *
As you can see, it's bulky and the color is very white ~
It's beautiful ~ ^^
Add yolks one by one and mix evenly at low speed.
At this time, it is not necessary to mix like foaming.
Just add the yolk and mix well.
Because we have meringue ~!
Now add the coffee mixture
At first, at low speed. When mixed to some extent, mix evenly at high speed.
Since the coffee mixture is liquid, when it just gets into the butter
It may look as if they are separated.
But it's okay
When it's mixed well, it is evenly blended like silk
There is no need to foam. If you mix it all up, it ’s good
Scrape evenly
I'm going to mix the meringue and flour alternately
Add only 1/3 of meringue and mix with spatula
Scratching the sides
Mix it with the feeling that you're mixing 'gently'
One more point, stop when the meringue is slightly less mixed
Sift 1/2 of the flour through the sieve
* For reference, if you want, you can use all purpose flour (it tastes slightly more heavy) *
Also, scrape sides
Mix gently and slowly
This is the same. When the flour is not completely mixed and still visible
Add 1/3 of the meringue (this time it's half the meringue left)
Mix gently
The way to use meringue is compared to the method of using eggs as it is.
Don’t have to worry about the eggs being separated from the butter
I think it's attractive to have more volume
I think it would be nice if you find out what recipe is good for you
How to put eggs is different only, the ingredients are the same ^^
Now add the remaining flour and mix
The reason we mix the ingredients like this
The texture of each ingredients is different, and there is a possibility that the meringue may off
When the flour is slightly less visible, add the remaining meringue and mix
This is the last meringue ~ :)
When meringue is almost less mixed
Add walnuts + chocolate chips and mix
This is optional
As the filling is evenly distributed in the dough
Mix until the meringue is not visible
If the white part of meringue is no longer visible, it is OK.
It was finished with a soft dough like this
Lay parchment paper on the cake pan
You can increase the amount according to your mold.
Down the pan, so the dough can go down to the bottom
Set the side angle again
Pan both sides higher than the middle
If you do this, you can make it even height when baked
Bake for about 45 min in an oven preheated to 170℃/338℉
If you want to make the center pop out straight
After 15 minutes, cut out the middle with a 'knife wet with water'
It is easy to cut using * a wet knife *
There is also a way to squeeze the butter in the middle before baking.
I prefer this method without having to prepare butter
You can do it any way you like, of course ^^
Return to the oven
Bake for another 30 min
It was baked convexly and pretty.
If it 's well-baked, when you stabbed in the middle of the cake
The wet dough does not come out. (Chocolate can come out)
Remove it from the pan and cool it with the parchment paper(for preventing being dry)
It's delicious to eat on the day, but it's okay to seal it and eat it the next day to a few days later (it gets more moist after time)
I'm going to make mocha icing
This is also optional as well
My husband said it is so delicious
(Please note that if you put the icing, it becomes sweeter.)
Mix coffee well with warm milk, add icing sugar and mix well
All ingredients must be accurately weighed and finished to the right concentration.
Add the butter at room temperature and mix
If you mix butter with icing, you can make it more firm texture and less sweet icing.
Mix well until the butter is smooth
I like this concentration.
Put it on the cake
Please spread evenly with a spatula
Because butter is in it, it may appear to be slightly separated.
In that case, if you touch the part with a spatula, it becomes smooth
It finished like this smoothly
I'll decorate it with a little bit of green pistachio
If you cut it right away, it's difficult to cut
I'm going to harden icing in the refrigerator
The mocha pound cake is finished like this
If you cut the middle
It's finished with a dense yet fluffy cake
It's dense but soft cake
What I made and felt
Someday, I think I ’ve received a gift from someone
The bakery's cake tasted like this (Actually, this is obvious ~!)
You can eat it at room temperature or put it in the fridge and eat it coldly.
Everyone, enjoy it and have fun baking ~ ♥