Caramel pound cake │Brechel

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00:00 intro
00:35 재료 / Ingredient
00:41 사전준비 /
00:53 캐러멜 만들기 / Making caramel
01:04 물, 설탕넣고 끓이기 / Boiling it with water and sugar
01:34 생크림 넣기 / Adding heavy cream
01:57 캐러멜 만들기 팁 / Tips for making caramel
02:03 케이크 반죽 만들기 / Making cake batter
02:22 버터와 설탕 믹싱하기 / Mixing butter and sugar
03:00 달걀넣고 믹싱하기 / Adding egg and mixing
04:13 가루 넣고 섞기 / Adding powder and mixing
04:38 캐러멜 섞기 / Adding caramel and mixing
05:08 팬에 반죽담기 / Putting the batter in the pan
05:13 굽기 / Baking
05:54 파운드 케이크 만들기 팁 / Tips for making pound cake
05:59 보관방법 및 맛있게 먹는 방법 / How to store it and eat it deliciously
06:03 시식 /Trying
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Caramel Pound Cake (18cm)
Caramel
25g Sugar
6g Water
47g Fresh cream
Cake batter
100g Unsalted butter
80g Sugar
95g Egg
80g Soft flour
20g Almond powder
3g Baking powder
Preparation
- Cut and lay the parchment paper on the 18x8.4x5.8cm pound mold.
- Place the butter and egg at room temperature until coldness is gone.
- Measure the flour, almond powder, and baking powder together.
- Warm up caramel's fresh cream..