Chinese Food
~Pumpkin pound cake ~ sweet dessert in harvest season (3)
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Cooking ingredients
Cooking Steps
Step1:1. Wash and peel the pumpkin. Dice i
Step2:2. Steam in a steamer. Beat some into pumpkin puree for standby
Step3:3. Butter softens at room temperature
Step4:4. Use the eggbeater to beat the eggs slightly
Step5:5. Add young granulated sugar
Step6:6. Whisk until the volume is slightly larger
Step7:7. Then add the whole egg liquid in three times. After each time of mixing, add the next time until it is completely stirred
Step8:8. Put in pumpkin puree and stir evenly
Step9:9. Mix the low powder, baking powder and cinnamon powder and sift them. Add them into the mixed butter
Step10:10. Stir until the paste is glossy. Put in pumpkin cubes
Step11:11. Cut and mix evenly
Step12:12. Pour the batter into the cake mould covered with oil paper. Bake for 20 minutes in the oven preheated at 170 ℃. Take out when the epidermis becomes hard and slightly colored.
Step13:13. Use a spatula dipped in water to cut a line in the middle of the batter and put it into the oven. Continue to bake for 35 minutes.
Step14:14. The back side of the furnace shall be buckled for demoulding, and the oil paper shall be torn off after cooling
Step15:What it looks like when it's cut.
Cooking tips:~ crumble and read ~ 1. Pound of cake batter needs to be fully stirred to be glossy. It's because the batter at this level will get cramped and swell high and beautiful when baking, It shows a soft, dense and moist taste; 2. If the mold is not touched, it can be directly poured into the batter; if it is an ordinary mold, it needs to spread butter and spread low powder anti stick or oil pad paper; 3. Use a knife to cut a layer in the middle of the batter, in order to make the cake expand and crack straight along the knife mark. The baked shape is more beautiful, and this step can also be ignored; 4. After the pumpkin cubes are cooked, they need to be drained Dry water; 5. One serving of above three energy sn2121; good cooking skills.
