Chinese Food
Pumpkin and chestnut cake
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Before, we made a British pound cake that was nearly 300 years old . It was highly praised by our friends. Today's pound cake, with pumpkin puree, gives off a natural sweet taste of melon and fruit. Pound cake has a delicate taste. We embed the soft, waxy and dense chestnut kernel in it to make it richer and fuller. When tasting, with a cup of fragrant hot tea, you can taste the wonderful taste of pound cake. Pound cake can be eaten in various ways. It is suitable for various occasions. It can be used with milk for breakfast. It can be used with afternoon tea to entertain relatives and friends. It can also be cut into thin slices for children's snacks. In addition, pound cake is also called travel cake, because it can be preserved for a long time and still keep the moist taste. Generally, it can be kept at room temperature for about 7 days and refrigerated for 15 days. When you have plenty of time, you may as well make more than one at a time. When you want to eat, take it out of the refrigerator and bake it a little. It's not only delicious, but also full of the aroma of cake in the room.
Cooking ingredients
Cooking Steps
Step1:Cut the pumpkin into pieces. Steam in a steamer with boiling water for 30 minute
Step2:Beat the cooked pumpkin into pumpkin puree for later us
Step3:Pour 100g butter into chef machin
Step4:Then add 80g white suga
Step5:Beat the softened butter and sugar until they are white and bulk
Step6:Then put an egg in the chef's machine. Mix well
Step7:Then put in another egg. Mix well
Step8:Sift 120g of low gluten flour and 3G of baking powder into the chef's machin
Step9:Then pour in 80g of mashed pumpki
Step10:Use the scraper to turn the basin to cut and mix. Mix until it is even without dry powde
Step11:Pour half of the batter into the mol
Step12:Put chestnuts in the batte
Step13:Then pour in the rest of the batter. Put in a 180 degree preheated oven and bake at 180 degrees for 10 minutes
Step14:Take out the mold. Use a small knife with water to make a light stroke in the middle. Then the crack of the pound cake will be in the middle
Step15:Put the pound cake in the oven 180 degrees and bake for another 35 minutes. Take it out for standby
Step16:Pour 20 grams of sugar and 10 grams of water into the po
Step17:Cook until it's sticky. Turn off the fire after bubbles appear
Step18:Then pour 20 Klum into the pot. Make syru
Step19:Use a brush to cover the syrup. Brush each side of the newly baked pound cake with syrup. Then wrap the cake with plastic wrap. Refrigerate it for 2 days
Step20:It's on.
Cooking tips:1. Add eggs in butter in several times. Add too much water and oil to separate at one time. It can't be fused; 2. Put the pound cake in the refrigerator for about 2 days after it's done. The taste will be better. There are skills in making delicious dishes.
