Pound cake originated in England in the 18th century. It has a history of more than 300 years. Originally made from a pound of sugar, a pound of flour, a pound of butter, and a pound of eggs, it is called pound cake, because each kind of ingredients only accounts for 1 / 4. It is also called quarter cake. Pound cake is known as the elder of cake industry. It has good compatibility. It can be used with a variety of food materials at will. Recently, my family bought a very good pumpkin. Half of the porridge. The remaining half is used to make a modified version of pound cake. With a cup of dragon fruit milk shake. This golden and warm morning. Here you are.
Step1:Cut the pumpkin into even small pieces. Put it into a steamer with boiling water. Steam it over high heat until it can be easily poked through with chopsticks. Take it out and let it cool. Use a juicer to make pumpkin puree.
Step2:Butter softens at room temperature. Add sugar. Whisk until white.
Step3:Add low gluten flour and baking powder. Mix well with a scraper.
Step4:Add 1 egg. Stir well with a spatula. Add another egg.
Step5:Add in the pumpkin puree. Stir until the batter is smooth and free of particles.
Step6:Pour pumpkin paste into the mold. Put the cut jujube slices in. Preheat the oven 180 degrees. Bake for 45 minutes.
Cooking tips:The newly made pound cake should be placed for more than one day to let the cake return oil before eating. The taste will be better. There are skills in making delicious dishes.