Pumpkin cake
By VicentaLakin
I've been trying to make a date cake, and I've heard from my friends how it tastes, and today I'm pulling grass, and the pound cake is baked, and it's frozen in the fridge for one night, and the next day I can take out the fragrance, if I want to warm it or heat it up in the microwave for a few seconds。
Recipe Recommendations
- butter 100 grams
- eggs 50 grams
- brown sugar 100 grams
- jujube paste 80 grams
- low-gluten flour 125 grams
- baking powder 2 grams
Steps for Pumpkin cake
1
The butter room softened。
2
Soft butter is used as an electric omelet to smooth and loosely。
3
Add red sugar three times。
4
When it gets bigger, it melts completely (about eight minutes of the process)。
5
The eggs are sprayed and added to the egg fluid four times, and the next egg fluid is added after each disturbance to full absorption。
6
The egg fluid is fully integrated, has a loose state, has a larger size, does not separate oil, puts it into date mud, and mixs it evenly。
7
Low-banded flour and powdered powder are mixed twice and added evenly。
8
The twirling paste looks bright。
9
It's loaded into a preheat oven of 160 degrees, 40 minutes in the middle and lower floors, taken out after 15 minutes, slashed on the surface of the water with a sharp knife, then added to the oven to continue the roasting, and immediately removed the film from the oven, before natural cooling into the freezer。Pumpkin cake Make Tips
A small knife is slashed to make the cake look better, and a toothpick is inserted into the cake before the cake comes out, and the cake is baked without a sticky bond. My formula is a cheesecake mold, if it doubles two。