Caramel pumpkin pound cake

By VicentaLakin

Caramel pumpkin pound cake
This pound cake has a unique taste, and it feels absolutely amazing that the combination of pumpkins and caramel can be so beautiful. The sweetest beanies, with mature caramel gas, are kept in seals, the longer the cake is softer and wetr, the more the wind grows. Don't miss them。

Recipe Recommendations

  • Beibei pumpkin 300g
  • fine sugar 75g
  • water 2 tablespoons
  • boiling water 3 tablespoons
  • unsalted butter 150g
  • eggs 140g
  • low-gluten flour 180G
  • baking powder 2g
  • powdered sugar 120g
  • Caramel pumpkin 200g

Steps for Caramel pumpkin pound cake

  • 1
    cut the pumpkin into a 1 cm piece。
  • 2
    Put it in the bowl and heat it up with a microwave or steam pan. (Until chopsticks are easily poked)。
  • 3
    Add fine sugar and water in caramel pumpkin material to the small pot, heating it with a middle fire and not mixing it. When the fine sugar begins to dissolve and the colour is on the top, it is then evened by a razor or shovel。
  • 4
    When the syrup becomes dark brown, the fire is shut down, and boiling water is poured into the pot along the razor or shovel, evenly。
  • 5
    Fire again, put ripe pumpkins in the pot。
  • 6
    It is then quickly smoothed, so that it can be used for cooling, and it is kept in a preservation box, which can be used for other purposes。
  • 7
    The powder in the material is screened twice and is to be used。
  • 8
    The butter room was softened with an electric egg beater。
  • 9
    Sugar powder was added on two occasions, with an egg-beater, which continued to stir up, soared white in butter and dissolved in sugar powder。
  • 10
    At this point, the preheat oven can be 180°. The egg fluids were broken up several times. The concussion continues with an egg-beater, each time the egg fluid is added to the egg fluid, which is fully balanced with butter, and the next time the egg fluid is added。
  • 11
    Quite a bit of butter。
  • 12
    Add sifted powder to the good butter。
  • 13
    Flip or cut evenly. Don't mix。
  • 14
    Add caramel pumpkin。
  • 15
    A rough mix。
  • 16
    Put the cake in the bag。
  • 17
    The molds are baking paper or powdered with oil to protect against contamination。
  • 18
    Squeeze into the mold. Scratch the cake in the middle of both sides。
  • 19
    Put it in the middle of a pre-heated oven and move it up and down to 170° for 40 minutes。
  • 20
    Take out the mold after the roast。
  • 21
    Take out the cake, rip it off on the dryer, and put it on for a while。
  • 22
    Seal it while it's hot. After three days, it's the best season。

    • Caramel pumpkin pound cake Make Tips

    i don't like powdered. but it is imperative that butter be put in place. the material can be two moulds of 18 cm long * 6 cm wide * 6 cm tall。

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