Pumpkin cake

By VicentaLakin

Pumpkin cake
He continues to experiment with cooking's new model, makes a pound cake, adds Japanese mackerel tea powder, and it's really beautiful

Recipe Recommendations

  • low powder
  • matcha powder 7g
  • sugar 130g
  • baking powder 1g
  • butter 130g
  • egg liquid 110g
  • water 24g

Steps for Pumpkin cake

  • Make Pumpkin cake step 0
    1
    Butter cut into a small room, softened
  • Make Pumpkin cake step 1
    2
    Add sugar, cut it evenly with a razor. I used sugar
  • Make Pumpkin cake step 2
    3
    Five minutes with an eggbeater. If the room's cold, you can sit. Water
  • Make Pumpkin cake step 3
    4
    Add egg fluids four times, and every time you mix it up, then next
  • Make Pumpkin cake step 4
    5
    It's a flat-smuggled egg fluid
  • Make Pumpkin cake step 5
    6
    Low powder, tea powder and powdered powder mix
  • Make Pumpkin cake step 6
    7
    Sift the mixed powder and add it to the egg paste. Medium
  • Make Pumpkin cake step 7
    8
    It's about 90 strokes to the paste
  • Make Pumpkin cake step 8
    9
    Put the pasta in the mold. It's better to be four angles taller, lower in the middle
  • Make Pumpkin cake step 9
    10
    A preheated oven 180 degrees and 45 minutes
  • Make Pumpkin cake step 10
    11
    While baking, heat up water, sugar and powdered tea into syrup
  • Make Pumpkin cake step 11
    12
    When the cake comes out of the oven, when the syrup is hot, it's out of shape
  • Make Pumpkin cake step 12
    13
    It's better to put it in the freezer for the night after cooling

    • Pumpkin cake Make Tips

    MY MOLD IS 27.6 * 9.5 * 6 CM. IT'S A LOT LESS. IT TASTES BETTER IF IT'S FULL ENOUGH TO INCREASE THE AMOUNT OF THE CAKE, AND THEN WHEN IT'S HOT ENOUGH TO BRUSH ON THE SYRUP, THEN IT'S COLD ENOUGH TO WRAP IT IN THE FREEZER FOR THE NIGHT

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