Pumpkin, peanut and pound cake recipe-Chinese Food-best chinese food recipes-cooking food

Pumpkin, peanut and pound cake

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This cake. It's exactly the match you want. Because I bought some pumpkin powder at home. I want to add some peanut chips. The cake should be very fragrant. And self comfort said that some coarse food in the cake. Eat occasionally should not be a bad thing (mainly to alleviate the guilt of eating too many sweets)

Cooking ingredients

Cooking Steps

Step1:Preparation material - egg shell 200g or so. Pumpkin powder is from fuze store. Butter softens at room temperature in advance.

Step2:When butter softens, whisk it at high speed until it has lines.

Step3:Add the sugar powder. Mix with the scraper from the bottom to the top.

Step4:Add the eggs three times. Beat well each time.

Step5:Until the eggs are all in. Beat well.

Step6:Sift in cake powder, pumpkin powder and baking powder in turn. Stir with scraper and mix well. Then stir evenly with egg beater at low speed.

Step7:When feathery lines appear, pour in peanuts and beat them evenly with egg beater again.

Step8:Pour in the mold. Preheat the oven at 170 degrees. Bake for about 38 minutes.

Step9:It cracks naturally in the middle. It's very beautiful. Because the paste is not squeezed into the mold with a mounting bag, the size of the finished product is not the same.

Step10:It'll taste like a pound of cake, but it's not the same. After all, it's the proportion of our own research. It's mainly that almost every bite can have the granular feeling of fragrant peanuts. It's integrated into the soft cake. Plus the slight pumpkin flavor if there is nothing. It's warm and soft, and it's kept in cold storage.