Butter pumpkin pound cake
By VicentaLakin
The cream pumpkins are small, some shapes like pickles, smooth skins and light orange yellow. It's very delicious. The baked products are very wet because of the large amount of pumpkin mud added to the cake. Even if you don't brush the syrup, it's quite soft. Pumpkin mud itself is golden, and it's made of pound cakes, and it's colorful yellow, very bright! Pumpkin's sweet mix of eggs and butter with the scent of cinnamon and ginger
Recipe Recommendations
- Cream pumpkin puree 120g
- lemon juice 1 teaspoon
- fermented butter 130g
- eggs of 3
- low-gluten flour 200g
- qingshui 60g
- Aluminum-free baking powder 2 tsp
- fine sugar 100g
- ginger powder 1/4 teaspoon
- cinnamon powder 1/2 teaspoon
- salt 2g
- vanilla extract a little
Steps for Butter pumpkin pound cake
1
Prepare all the material. Butter, eggs must be removed from the fridge in advance and put into room temperature. Low-banded flour + aluminum-free powder + salt + cinnamon powder + ginger powder mixed, over-screened 2-3 times
2
Pumpkin cuts small blocks and is covered with film into the microwave, with a high fire of 3-4 minutes to full maturity. Take out the skin, add lemonade and water and mix the pumpkins into wet pumpkin mud. The last piece of pumpkin mud should slowly drop off the spoon
3
When the butter is softened, it is told with an electric omelet that it is smooth and lean
4
Add fine sugar and vanilla, and continue to tell about the basic melting of sweets, their volume swells and their white colours
5
Add pumpkin mud and evenly mix it
6
The oven preheats 190 degrees. Eggs are dispersed early and some one third of the egg fluid is added to the butter paste
7
(b) High-speed disturbance with an egg-beater, so that the egg fluid and butter paste are fully evenly mixed
8
Sifting of about one third of the powder mixture, tuned with a razor
9
(a) Repeat step 6-9 operations twice, in which the egg fluid and dry powder mixture are then evenly mixed with butter paste, and the resulting cake paste should be very delicate, with a clear pattern followed by a razor and no oil separation
10
PUMPING THE CAKE INTO THE MOLD, WHICH IS THE EQUIVALENT OF 4-INCH PUMPKINS IN THE ACA
11
After preheating, the mould is sent to the oven, mid-level, up and down, 180 degrees, and baked for 30 to 35 minutes. Note that if the top colour is too deep, a layer of tin paper can be added. After the baking, you can insert a toothpick into the cake. If the toothpick is removed and clean, it's cooked
12
Put the cake upside down on the dryer, and it's cold and sealed. The person suggested to freeze for more than one night. You can eat with cream and cheese cream or ice cream. It's delicious